425 Effects of pre-mortem stress on protein expression, steak color, and myofibrillar fragmentation index in the longissimus lumborum following harvest

Undesirable variation in beef tenderness and stability of flavor and color may be associated with the abundance of heat shock proteins (HSP). This study aimed to determine whether pre-mortem stress impacts HSP expression in the skeletal muscle following harvest. Forty Holstein steers were administer...

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Pubblicato in:J Anim Sci
Autori principali: Briggs, Reganne K, Legako, Jerrad F, Broadway, Paul R, Carroll, Jeff A, Burdick-Sanchez, Nicole C, Smith, Zachary K, Thornton, Kara J, Ramanathan, Ranjith
Natura: Artigo
Lingua:Inglês
Pubblicazione: Oxford University Press 2020
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Abstracts
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC7702857/
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/jas/skaa278.366
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