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Meat Science|December 19, 2021
Inherent factors influence color variations in semimembranosus muscle of pigsL T Kirkpatrick, J M Elgin, S K Matarneh, et al.
Meat Science|April 10, 2024
Inhibition of pyruvate dehydrogenase accelerates anaerobic glycolysis under postmortem simulating conditionsMackenzie J Taylor, Chandler D Stafford, Jared F Buhler, et al.
Translational Animal Science|May 21, 2024
Determining muscle plasticity and meat quality development of low-input extended fed market-ready steersJordan C Wicks, Alexis L Wivell, Mariane Beline, et al.
Meat Science|September 18, 2022
Exploratory lipidome and metabolome profiling contributes to understanding differences in high and normal ultimate pH beefDaniel S Antonelo, Priscila R Dos Santos-Donado, Christina R Ferreira, et al.
Meat Science|June 19, 2021
Using TD-NMR relaxometry and 1D <sup>1</sup>H NMR spectroscopy to evaluate aging of Nellore beefNara R B Cônsolo, Juliana Silva, Vicente L M Buarque, et al.
Food Research International (Ottawa, Ont.)|March 1, 2022
Proteome basis for the biological variations in color and tenderness of longissimus thoracis muscle from beef cattle differing in growth rate and feeding regimeDaniel S Antonelo, Juan F M Gómez, Saulo L Silva, et al.
Molecular Metabolism|March 12, 2018
Skeletal muscle O-GlcNAc transferase is important for muscle energy homeostasis and whole-body insulin sensitivityHao Shi, Alexander Munk, Thomas S Nielsen, et al.
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