Mitochondrial proteome basis for the biological variations in beef color stability of longissimus lumborum muscle differing in ultimate pH and packaging methods (2025)
- Authors:
- USP affiliated authors: BALIEIRO, JÚLIO CÉSAR DE CARVALHO - FMVZ ; DELGADO, EDUARDO FRANCISQUINE - ESALQ ; CASTILLO, CARMEN JOSEFINA CONTRERAS - ESALQ ; KRAUSKOPF, MONIQUE MARCONDES - ESALQ ; ARAÚJO, CHIMENES DARLAN LEAL DE - ESALQ
- Unidades: FMVZ; ESALQ
- DOI: 10.1016/j.meatsci.2025.109842
- Subjects: CARNES E DERIVADOS; EXPRESSÃO GÊNICA; GADO NELORE; EMBALAGENS DE ALIMENTOS
- Agências de fomento:
- Language: Inglês
- Sustainable Development Goals (GDS):
02. Zero hunger
- Imprenta:
- Source:
- Título: Meat Science
- ISSN: 0309-1740
- Volume/Número/Paginação/Ano: v. 226, art. 109842, p. 1-16, 2025
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
KRAUSKOPF, Monique Marcondes et al. Mitochondrial proteome basis for the biological variations in beef color stability of longissimus lumborum muscle differing in ultimate pH and packaging methods. Meat Science, v. 226, p. 1-16, 2025Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2025.109842. Acesso em: 28 dez. 2025. -
APA
Krauskopf, M. M., Antonelo, D. S., Araújo, C. D. L. de, Balieiro, J. C. de C., Delgado, E. F., Ramanathan, R., & Castillo, C. J. C. (2025). Mitochondrial proteome basis for the biological variations in beef color stability of longissimus lumborum muscle differing in ultimate pH and packaging methods. Meat Science, 226, 1-16. doi:10.1016/j.meatsci.2025.109842 -
NLM
Krauskopf MM, Antonelo DS, Araújo CDL de, Balieiro JC de C, Delgado EF, Ramanathan R, Castillo CJC. Mitochondrial proteome basis for the biological variations in beef color stability of longissimus lumborum muscle differing in ultimate pH and packaging methods [Internet]. Meat Science. 2025 ; 226 1-16.[citado 2025 dez. 28 ] Available from: https://doi.org/10.1016/j.meatsci.2025.109842 -
Vancouver
Krauskopf MM, Antonelo DS, Araújo CDL de, Balieiro JC de C, Delgado EF, Ramanathan R, Castillo CJC. Mitochondrial proteome basis for the biological variations in beef color stability of longissimus lumborum muscle differing in ultimate pH and packaging methods [Internet]. Meat Science. 2025 ; 226 1-16.[citado 2025 dez. 28 ] Available from: https://doi.org/10.1016/j.meatsci.2025.109842 - Proteomic analysis of partially purified mitochondrial fraction of beef: impact of ultimate pH and aging time on color stability
- 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
- Omics strategies to differentiate Longissimus lumborum beef within three ultimate pH groups
- Improvement of Color and Oxidative Stabilities in Nellore Bull Dark Meat in High-Oxygen Package by Lactate and Rosemary Oil Extract
- Omics strategies to differentiate Longissimus lumborum beef within three ultimate pH groups
- The effect of succinate on color stability of Bos indicus bull meat: pH-dependent effects during the 14-day aging period
- Influence of micronized salt and high-power ultrasound on the quality of beef burgers
- Maciez e percepção de qualidade da carne bovina
- Efeito do massageanento de bifes do músculo biceps femoris sobre as perdas de peso por gotejamento
Informações sobre o DOI: 10.1016/j.meatsci.2025.109842 (Fonte: oaDOI API)
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