Proteomic analysis of partially purified mitochondrial fraction of beef: impact of ultimate pH and aging time on color stability (2026)
- Authors:
- USP affiliated authors: DELGADO, EDUARDO FRANCISQUINE - ESALQ ; CASTILLO, CARMEN JOSEFINA CONTRERAS - ESALQ ; ARAÚJO, CHIMENES DARLAN LEAL DE - ESALQ ; BALIEIRO, JÚLIO CÉSAR DE CARVALHO - ICB ; KRAUSKOPF, MONIQUE MARCONDES - ESALQ
- Unidades: ESALQ; ICB
- DOI: 10.1016/j.foodchem.2025.147274
- Subjects: CARNES E DERIVADOS; COR; ESTRESSE OXIDATIVO; GADO NELORE; MATURAÇÃO; METABOLISMO ENERGÉTICO; MITOCÔNDRIAS; PROTEÔMICA
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Food Chemistry
- ISSN: 0308-8146
- Volume/Número/Paginação/Ano: v. 499, art. 147274, p. 1-13, 2025
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
KRAUSKOPF, Monique Marcondes et al. Proteomic analysis of partially purified mitochondrial fraction of beef: impact of ultimate pH and aging time on color stability. Food Chemistry, v. 499, p. 1-13, 2026Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2025.147274. Acesso em: 26 jan. 2026. -
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. (2026). Proteomic analysis of partially purified mitochondrial fraction of beef: impact of ultimate pH and aging time on color stability. Food Chemistry, 499, 1-13. doi:10.1016/j.foodchem.2025.147274 -
NLM
Krauskopf MM, Antonelo DS, Araújo CDL de, Balieiro JC de C, Delgado EF, Ramanathan R, Castillo CJC. Proteomic analysis of partially purified mitochondrial fraction of beef: impact of ultimate pH and aging time on color stability [Internet]. Food Chemistry. 2026 ; 499 1-13.[citado 2026 jan. 26 ] Available from: https://doi.org/10.1016/j.foodchem.2025.147274 -
Vancouver
Krauskopf MM, Antonelo DS, Araújo CDL de, Balieiro JC de C, Delgado EF, Ramanathan R, Castillo CJC. Proteomic analysis of partially purified mitochondrial fraction of beef: impact of ultimate pH and aging time on color stability [Internet]. Food Chemistry. 2026 ; 499 1-13.[citado 2026 jan. 26 ] Available from: https://doi.org/10.1016/j.foodchem.2025.147274 - Mitochondrial proteome basis for the biological variations in beef color stability of longissimus lumborum muscle differing in ultimate pH and packaging methods
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- 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
- The effect of succinate on color stability of Bos indicus bull meat: pH-dependent effects during the 14-day aging period
- Omics strategies to differentiate Longissimus lumborum beef within three ultimate pH groups
- Influence of micronized salt and high-power ultrasound on the quality of beef burgers
- Efeito do massageanento de bifes do músculo biceps femoris sobre as perdas de peso por gotejamento
- Maciez e percepção de qualidade da carne bovina
Informações sobre o DOI: 10.1016/j.foodchem.2025.147274 (Fonte: oaDOI API)
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