Omics strategies to differentiate Longissimus lumborum beef within three ultimate pH groups (2024)
- Authors:
- USP affiliated authors: SARTORI, ALAN GIOVANINI DE OLIVEIRA - FCF ; BALIEIRO, JÚLIO CÉSAR DE CARVALHO - FMVZ ; DELGADO, EDUARDO FRANCISQUINE - ESALQ ; CASTILLO, CARMEN JOSEFINA CONTRERAS - ESALQ ; KRAUSKOPF, MONIQUE MARCONDES - ESALQ
- Unidades: FCF; FMVZ; ESALQ
- Subjects: GADO NELORE; BOVINOS DE CORTE; CARNES E DERIVADOS; AGROPECUÁRIA; COMÉRCIO
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Publisher: FUNPEC-RP
- Publisher place: Foz do Iguaçu
- Date published: 2024
- Source:
- Título: Abstracts
- Conference titles: International Congress of Meat Science and Technology
-
ABNT
SARTORI, Alan Giovanini de Oliveira et al. Omics strategies to differentiate Longissimus lumborum beef within three ultimate pH groups. 2024, Anais.. Foz do Iguaçu: FUNPEC-RP, 2024. Disponível em: https://www.icomst2024.com/wp-content/uploads/2024/09/ICoMST_2024_Proceedings.pdf. Acesso em: 28 dez. 2025. -
APA
Sartori, A. G. de O., Antonelo, D. S., Ribeiro, G. H., Colnago, L. A., Balieiro, J. C. de C., Delgado, E. F., et al. (2024). Omics strategies to differentiate Longissimus lumborum beef within three ultimate pH groups. In Abstracts. Foz do Iguaçu: FUNPEC-RP. Recuperado de https://www.icomst2024.com/wp-content/uploads/2024/09/ICoMST_2024_Proceedings.pdf -
NLM
Sartori AG de O, Antonelo DS, Ribeiro GH, Colnago LA, Balieiro JC de C, Delgado EF, Krauskopf MM, Castillo CJC. Omics strategies to differentiate Longissimus lumborum beef within three ultimate pH groups [Internet]. Abstracts. 2024 ;[citado 2025 dez. 28 ] Available from: https://www.icomst2024.com/wp-content/uploads/2024/09/ICoMST_2024_Proceedings.pdf -
Vancouver
Sartori AG de O, Antonelo DS, Ribeiro GH, Colnago LA, Balieiro JC de C, Delgado EF, Krauskopf MM, Castillo CJC. Omics strategies to differentiate Longissimus lumborum beef within three ultimate pH groups [Internet]. Abstracts. 2024 ;[citado 2025 dez. 28 ] Available from: https://www.icomst2024.com/wp-content/uploads/2024/09/ICoMST_2024_Proceedings.pdf - Lipidome and metabolome profiling of longissimus lumborum beef with different ultimate pH and postmortem aging
- Mitochondrial proteome basis for the biological variations in beef color stability of longissimus lumborum muscle differing in ultimate pH and packaging methods
- Proteomic analysis of partially purified mitochondrial fraction of beef: impact of ultimate pH and aging time on color stability
- Improvement of Color and Oxidative Stabilities in Nellore Bull Dark Meat in High-Oxygen Package by Lactate and Rosemary Oil Extract
- Effect of intermediate ultimate pH beef over ageing time on Longissimus lumborum muscle proteome from grass-fed Nellore
- Influence of lipid and metabolite profiles of mitochondrial fraction on pH and color stability of longissimus lumborum muscle with different ultimate beef pH
- Maciez e percepção de qualidade da carne bovina
- Efeito do massageanento de bifes do músculo biceps femoris sobre as perdas de peso por gotejamento
- Marinação com proteína hidrolisada de soja e seu efeito no rendimento e pH em bifes do músculo Biceps femoris
- Massageamento de diferentes porções do músculo bovino Biceps femoris com diferentes tipos de salmouras sobre teor de colágeno total
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