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Author: Dequan Zhang Publisher: Springer Nature ISBN: 9811594414 Category : Technology & Engineering Languages : en Pages : 303
Book Description
The book focuses on the current research of the relation between protein phosphorylation and meat quality, reviews the influence mechanism of protein phosphorylation on meat quality, and summarizes the improvement of meat quality by regulating protein phosphorylation. It could help to clarify some dilemmas and encourage further research in this field, aiming for effective application of protein phosphorylation in meat quality in the near future. The book is written for researchers and graduate students in the field of meat science, food chemistry and molecular biology etc.
Author: Dequan Zhang Publisher: Springer Nature ISBN: 9811594414 Category : Technology & Engineering Languages : en Pages : 303
Book Description
The book focuses on the current research of the relation between protein phosphorylation and meat quality, reviews the influence mechanism of protein phosphorylation on meat quality, and summarizes the improvement of meat quality by regulating protein phosphorylation. It could help to clarify some dilemmas and encourage further research in this field, aiming for effective application of protein phosphorylation in meat quality in the near future. The book is written for researchers and graduate students in the field of meat science, food chemistry and molecular biology etc.
Author: Ph.D., Min Du Publisher: CRC Press ISBN: 1439882037 Category : Science Languages : en Pages : 362
Book Description
Many of the difficulties that meat and animal scientists face when attempting to address specific problems-such as stress susceptibility and poor meat quality in swine-stem from a lack of understanding of the underlying biological mechanisms that drive muscle growth, metabolism, and its conversion to meat. This book provides current knowledge about
Author: Peter P. Purslow Publisher: Woodhead Publishing ISBN: 0323858805 Category : Technology & Engineering Languages : en Pages : 918
Book Description
New Aspects of Meat Quality, Second Edition continues to be the leading source of scientific information for what constitutes meat quality for consumers, marketers and producers in the 21st century. The book includes traditional measures of meat quality such as texture, water holding, color, flavor/aroma, safety/microbiology and processing characteristics as well as quality assurance schemes, organic/free range, ethical meat production, and the desirability of genetically modified organisms, amongst others. Users will find comprehensive coverage on developments in our understanding of how muscle structure affects the eating qualities of cooked meat, along with techniques for measuring, predicting and producing meat quality. In addition, the book covers how these new techniques help us minimize variability in eating quality and/or maximize value. The book's final section identifies the current qualities of consumer and public perceptions and what is sustainable, ethical, desirable and healthy in meat production and consumption. - Provides the latest research techniques and developments presented by top researchers in the field - Covers new aspects of meat quality with the same scientific authority as texts on traditional meat quality value - Includes five new chapters that cover the role of proteolysis, meat flavor, meat bi-products, and meat and public health
Author: Wieslaw Przybylski, PhD Publisher: CRC Press ISBN: 1482220326 Category : Technology & Engineering Languages : en Pages : 480
Book Description
One of the biggest challenges faced by meat producers today is the requirement to improve the quality of meat while maintaining focus on efficiency and higher yields. Numerous studies have shown that consumers are willing to pay premiums for meat products with guaranteed eating quality. This book examines the complicated multistep process of produc
Author: Keith R. Underwood Publisher: ProQuest ISBN: 9781109180770 Category : Beef Languages : en Pages : 223
Book Description
Marbling, or intramuscular fat, is an important factor in meat quality. As a key regulator of lipid metabolism, AMP activated protein kinase (AMPK) may be associated with intramuscular fat accumulation and glycogen content in bovine muscle, and muscle fiber type composition in beef cattle. Steers with high intramuscular fat content (High IMF, 5.71 ± 0.36 %, n=5) and low intramuscular fat content (Low IMF, 2.09 ± 0.19 %, n=5) in the longissimus muscle (LM) were selected for analysis. High IMF steers had a reduced AMPK activity, reduced acetyl-CoA carboxylase phosphorylation, decreased glycogen content, and decreased phosphorylation of GSK3 in the longissimus muscle. No noticeable difference in myosin isoform composition was observed between Low and High IMF muscle. This data shows LM lipid and glycogen metabolisms are affected by AMPK activity. High IMF steers also had decreased Warner-Bratzler shear force values leading us to investigate tenderness in these animals. Postmortem proteolysis is an important determinant in beef tenderness. Caspase 3 is a protease that functions in apoptosis and has been shown recently to degrade myofibrillar proteins suggesting it could be involved in postmortem proteolysis. Caspase 3 activity in the LM immediately postmortem was higher for the cattle with increased Warner-Bratzler shear force values. In 5 additional steers we sampled LM over a 10 d period. Western blot analysis LM samples showed only the pro-caspase 3 form and failed to detect the activated enzyme. No significant activation of caspase 3 was detected, only a decreased activity at 72 h and 240 h postmortem was observed. Hence, caspase 3 is not anticipated to be involved in postmortem tenderization of beef. Nutrient restriction (NR) of the dam during gestation can affect muscle development and adipose tissue deposition of offspring. Early to mid-gestation is important for muscle and adipose tissue development in beef cattle. Experiments showed that NR and a low plane of nutrition decreased subcutaneous fat thickness of steers at slaughter and kidney, pelvic and heart fat when nutrient restriction was applied during early to mid-gestation. Additionally, NR and NR plus protein supplementation during early to mid-gestation increased muscle growth when compared to control offspring.
Author: Ph.D., Min Du Publisher: CRC Press ISBN: 1040065708 Category : Science Languages : en Pages : 394
Book Description
Knowledge of muscle biology is continuing to expand in the animal and food sciences industry, especially the understanding of the mechanisms that control skeletal muscle development, growth, and their impacts on meat production and quality. Applied Muscle Biology and Meat Science provides agriculturalists with state-of-the-art information and a platform to further explore this specialized topic. It also gives novices a comprehensive knowledge base in applied muscle biology and meat science. Many existing problems in meat science and production are due to a lack of understanding of the underlying biological mechanisms of the livestock. Careful to avoid gory processing details, the text focuses on biological changes and the appropriate manage
Author: Fidel Toldrá Publisher: Springer Science & Business Media ISBN: 1461456266 Category : Technology & Engineering Languages : en Pages : 589
Book Description
Food proteomics is one of the most dynamic and fast-developing areas in food science. The goal of this book is to be a reference guide on the principles and the current and future potential applications of proteomics in food science and technology. More specifically, the book will discuss recent developments and the expected trends of the near future in food proteomics. The book will be divided into two parts. The first part (7 chapters) will focus on the basic principles for proteomics, e.g., sample preparation, such as extraction and separation techniques, analytical instrumentation currently in use, and available databases for peptide and protein identification. The second part of the book (26 chapters) will focus on applications in foods. It will deal with quality issues related to post-mortem processes in animal foods and quality traits for all foods in general, as well as the identification of bioactive peptides and proteins, which are very important from the nutritional point of view. Furthermore, consumers are now extremely susceptible to food safety issues, and proteomics can provide reassurance with different safety aspects, such as food authenticity, detection of animal species in the food, and identification of food allergens. All of these issues will be covered in this book. It is also worth noting that both editors are internationally recognized experts in the field of food science, and both have edited numerous food science books and handbooks.
Author: Publisher: ScholarlyEditions ISBN: 1464990581 Category : Medical Languages : en Pages : 4123
Book Description
Enzymes and Coenzymes—Advances in Research and Application: 2012 Edition is a ScholarlyEditions™ eBook that delivers timely, authoritative, and comprehensive information about Enzymes and Coenzymes. The editors have built Enzymes and Coenzymes—Advances in Research and Application: 2012 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about Enzymes and Coenzymes in this eBook to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Enzymes and Coenzymes—Advances in Research and Application: 2012 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/.
Author: Dequan Zhang
Author: Dequan Zhang
Author: Ph.D., Min Du
Author: Peter P. Purslow
Author: Wieslaw Przybylski, PhD![Maternal Nutritional Management, AMP-activitated [sic] Protein Kinase and Beef Quality Characteristics PDF](https://books.google.com/books/content/images/frontcover/Pwk2tAEACAAJ?fife=w80-h100)
Author: Keith R. Underwood
Author: Fernanda Campos de Paiva Castro
Author: Ph.D., Min Du
Author: Jorge Barros-Velázquez
Author: Fidel Toldrá
Author: