Functional analysis of beef tenderness

被引：105

作者：

Guillemin, Nicolas ^{[1
]}

Bonnet, Muriel ^{[1
]}

Jurie, Catherine ^{[1
]}

Picard, Brigitte ^{[1
]}

机构：

[1] INRA, UR1213, Unite Rech Herbivores, Ctr Clermont Ferrand Theix, F-63122 St Genes Champanelle, France

来源：

JOURNAL OF PROTEOMICS | 2011年 / 75卷 / 02期

关键词：

Tenderness; Interactome; Proteomics; Muscle effect; Pathways; ALPHA-B-CRYSTALLIN; HEAT-SHOCK PROTEINS; MEAT QUALITY; SKELETAL-MUSCLE; POSTMORTEM PROTEOLYSIS; YOUNG BULLS; CULL COWS; STRESS; CATTLE; P53;

D O I：

10.1016/j.jprot.2011.07.026

中图分类号：

Q5 [生物化学];

学科分类号：

071010 ; 081704 ;

摘要：

Meat tenderness represents a complex assembly of different cellular pathways. As a consequence, genomics studies have revealed many different proteins considered as tenderness markers. So it is difficult to have an overview of tenderness in terms of cellular pathways. In this work cellular pathways of tenderness were analyzed, an interactome of 330 proteins was designed, and explanations of tenderization processes were proposed. (C) 2011 Elsevier B.V. All rights reserved.

引用

页码：352 / 365

页数：14

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