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The Scientific World Journal
Volume 2014, Article ID 174253, 8 pages
http://dx.doi.org/10.1155/2014/174253
Research Article

Effect of Ultimate pH on Postmortem Myofibrillar Protein Degradation and Meat Quality Characteristics of Chinese Yellow Crossbreed Cattle

1Department of Food Science and Engineering, Shandong Agricultural University, Tai’an, Shandong 271018, China
2Department of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China

Received 6 March 2014; Revised 15 July 2014; Accepted 21 July 2014; Published 13 August 2014

Academic Editor: Francisco P. Peixoto

Copyright © 2014 Peng Li et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Citations to this Article [7 citations]

The following is the list of published articles that have cited the current article.

  • A.Y. Chulayo, G. Bradley, and V. Muchenje, “Effects of transport distance, lairage time and stunning efficiency on cortisol, glucose, HSPA1A and how they relate with meat quality in cattle,” Meat Science, 2016. View at Publisher · View at Google Scholar
  • Małgorzata Moczkowska, Adrian Stelmasiak, Jarosław Wyrwisz, Marcin Kurek, Andrzej Półtorak, and Agnieszka Wierzbicka, “Influence of 21 days of vacuum-aging on color, bloom development, and WBSF of beef semimembranosus,” Meat Science, vol. 122, pp. 48–54, 2016. View at Publisher · View at Google Scholar
  • Yechuan Huang, Shuangli Xiong, Anlin Li, and Liping Guo, “Property and structure changes of myofibril protein in pork treated by high pressure combined with heat,” Food Science and Technology International, vol. 22, no. 7, pp. 647–662, 2016. View at Publisher · View at Google Scholar
  • Chulayo, and Muchenje, “Activities of some stress enzymes as indicators of slaughter cattle welfare and their relationship with physico-chemical characteristics of beef,” Animal, vol. 11, no. 9, pp. 1645–1652, 2017. View at Publisher · View at Google Scholar
  • Wangang Zhang, B. Maheswarappa Naveena, Cheorun Jo, Ryoichi Sakata, Guanghong Zhou, Rituparna Banerjee, and Tadayuki Nishiumi, “Technological demands of meat processing–An Asian perspective,” Meat Science, 2017. View at Publisher · View at Google Scholar
  • Thiago de Jesus do Carmo, Vanessa Peripolli, João Batista Gonçalves Costa Jr, Candice Bergmann Tanure, Maria Clorinda Soares Fioravanti, João Restle, Liris Kindlein, and Concepta McManus, “Carcass characteristics and meat evaluation of Nelore cattle subjected to different antioxidant treatments,” Revista Brasileira de Zootecnia, vol. 46, no. 2, pp. 138–146, 2017. View at Publisher · View at Google Scholar
  • Mirele Daiana Poleti, Cristina Tschorny Moncau, Bárbara Silva-Vignato, Alessandra Fernandes Rosa, Adalfredo Rocha Lobo, Thaís Regiani Cataldi, João Alberto Negrão, Saulo L. e Silva, Joanir Pereira Eler, and Júlio César de Carvalho Balieiro, “Label-free quantitative proteomic analysis reveals muscle contraction and metabolism proteins linked to ultimate pH in bovine skeletal muscle,” Meat Science, 2018. View at Publisher · View at Google Scholar