Relationships between Myosin Light Chain Isoforms, Muscle Fiber Characteristics, and Meat Quality Traits in Porcine Longissimus Muscle |
Choi, Young-Min
(Division of Food Science, Korea University)
Ryu, Youn-Chul (Division of Food Science, Korea University) Lee, Sang-Hoon (Division of Food Science, Korea University) Kim, Byoung-Chul (Division of Food Science, Korea University) |
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Sarcomeric myosin isoforms: Fine tuning of molecular motor
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2 |
Phenotypic and genetic parameters for longissimus muscle fiber characteristics in relation to growth, carcass and meat quality traits in Large White pigs
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3 |
Estimation of correlation coefficients between histological parameters and carcass traits of pig longissimus dorsi muscle
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4 |
Influence of halothane genotype and body-weight on myosin heavy chain composition in pig muscle as related to meat quality
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DOI |
5 |
Myosin heavy chain isoforms account for variation in pork quality
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DOI |
6 |
Method of isolation, rate of postmortem metabolism, and myosin heavy chain isoform composition influence ATPase activity of isolated porcine myofibrils
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7 |
Electrophoretic separation of rat skeletal muscle heavy chain isoforms
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8 |
Rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding
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DOI ScienceOn |
9 |
Three myosin adenosine triphosphatase systems: the nature of their pH liability and sulphydryl dependence
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DOI ScienceOn |
10 |
Concentration of creatine phosphate, adenine nucleotides and their derivatives in electrically stimulated and nonstimulated beef muscle
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DOI |
11 |
Evaluation and control of meat quality in pigs
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12 |
The use of filter paper to estimate drip loss of porcine musculature
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13 |
Determination of serumprotein by means of the Biuret reaction
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14 |
SAS User's Guide
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15 |
Intramuscular fat and muscle fiber lipid contents in halothanegene-free pigs fed high or low protein diets and its relation to meat quality
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DOI |
16 |
Histo- and biochemical characteristics of the longissimus dorsi muscle in pigs and their relationships to performance and meat quality
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DOI |
17 |
Muscle fibre type and meat quality
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DOI |
18 |
Myosin isoforms in mammalian skeletal muscle
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19 |
Type IIB to IIA fiber transformation in intermittently stimulated rabbit muscles
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20 |
Myosin alkali light chain and heavy chain variations correlate with altered shortening velocity of isolated skeletal muscle fibers
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21 |
A rapid method for the detection of PSE and DFD porcine muscle
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DOI |
22 |
The relationship between pig genetics, myosin heavy chain I, biochemical traits and quality of M. longissimus thoracis
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23 |
Muscle histochemical and biochemical properties in relation to meat quality during selection for increased lean tissue growth rate in pigs
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24 |
Molecular diversity of myofibrillar proteins: Gene regulation and functional significance
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25 |
A sensitive electrophoretic method for the quantification of myosin heavy chain isoforms in horse skeletal muscle: Histochemical and immunocytochemical verifications
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26 |
Hybrid skeletal muscle fibers: A rare or common phenomenon?
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27 |
Correlation between percentage fiber type area myosin heavy chain content in human skeletal muscle
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28 |
Prominence of myosin heavy chain hybrid fibers in soleus muscle of spinal cord transected rats
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29 |
Myosin isoforms, muscle fiber types, and transitions
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30 |
Muscle protein changes post mortem in relation to pork quality traits
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31 |
The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle
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32 |
Proteomics approach in meat science: A model study for hunter <TEX>$L^*$</TEX> value and drip loss
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33 |
Structural and functional characteristics of muscle fibres in pigs with different malignant hyperthermia susceptibility (MHS) and different meat quality
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