Lista de obras - Elisabeth Huff-Lonergan - Dominio Público Uruguay

A molecular genome scan analysis to identify chromosomal regions influencing economic traits in the pig. II. Meat and muscle composition.

artículo científico publicado en 2001

Biochemistry of postmortem muscle - lessons on mechanisms of meat tenderization.

artículo científico publicado en 2010

Calpain-1 activity in bovine muscle is primarily influenced by temperature, not pH decline1

scientific article published on 03 February 2014

Cell Biology Symposium: The role of microRNA in cell function1

artículo científico publicado en 2008

Contribution of postmortem changes of integrin, desmin and μ-calpain to variation in water holding capacity of pork

artículo científico publicado en 2006

Differences in phosphorylation of phosphoglucomutase 1 in beef steaks from the longissimus dorsi with high or low star probe values

artículo científico publicado en 2013

Disulfide bond within mu-calpain active site inhibits activity and autolysis.

artículo científico publicado en 2008

Divergent genetic selection for residual feed intake impacts mitochondria reactive oxygen species production in pigs

artículo científico publicado en 2013

Effect of early postmortem enhancement of calcium lactate/phosphate on quality attributes of beef round muscles under different packaging systems.

artículo científico publicado en 2014

Effect of low voltage electrical stimulation on protein and quality changes in bovine muscles during postmortem aging

artículo científico publicado en 2013

Effects of deep-bedded finishing system on market pig performance, composition and pork quality.

artículo científico publicado en 2008

Effects of lactate/phosphate injection enhancement on oxidation stability and protein degradation in early postmortem beef cuts packaged in high oxygen modified atmosphere

artículo científico publicado en 2010

Effects of selection for decreased residual feed intake on composition and quality of fresh pork1

article

Effects of space allocation within a deep-bedded finishing system on pig growth performance, fatty acid composition and pork quality

article

Evidence of decreased muscle protein turnover in gilts selected for low residual feed intake

artículo científico publicado en 2013

High-oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerization

artículo científico publicado en 2010

Identification of genetic markers associated with residual feed intake and meat quality traits in the pig

artículo científico publicado en 2009

Influence of lipid content on pork sensory quality within pH classification1

artículo científico publicado en 2006

Liver and skeletal muscle mitochondria proteomes are altered in pigs divergently selected for residual feed intake

artículo científico publicado en 2014

Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes.

artículo científico

Myosin light chain 1 release from myofibrillar fraction during postmortem aging is a potential indicator of proteolysis and tenderness of beef

scientific article published on 02 August 2011

New frontiers in understanding drip loss in pork: recent insights on the role of postmortem muscle biochemistry.

artículo científico publicado en 2007

Novel Observations of Peroxiredoxin-2 Profile and Protein Oxidation in Skeletal Muscle From Pigs of Differing Residual Feed Intake and Health Status

artículo científico publicado en 2021

Postmortem proteolysis in three muscles from growing and mature beef cattle

artículo científico publicado en 2013

Profile of biochemical traits influencing tenderness of muscles from the beef round

artículo científico publicado en 2012

Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat.

artículo científico

Protein denaturing conditions in beef deep semimembranosus muscle results in limited μ-calpain activation and protein degradation

artículo científico publicado en 2010

Proteomic changes to the sarcoplasmic fraction of predominantly red or white muscle following acute heat stress.

artículo científico publicado en 2015

Rate and extent of pH decline affect proteolysis of cytoskeletal proteins and water-holding capacity in pork

artículo científico publicado en 2007

Relationship between gilt behavior and meat quality using principal component analysis

artículo científico publicado en 2013

Selection for residual feed intake alters the mitochondria protein profile in pigs

artículo científico publicado en 2013

The effects of aging on moisture-enhanced pork loins

artículo científico publicado en 2004

The effects of irradiation on quality of injected fresh pork loins

artículo científico publicado en 2004

Use of 25-hydroxyvitamin D3 and dietary calcium to improve tenderness of beef from the round of beef cows

artículo científico publicado en 2008

Use of 25-hydroxyvitamin D3 and vitamin E to improve tenderness of beef from the longissimus dorsi of heifers

artículo científico publicado en 2008

Lista de obras de Elisabeth Huff-Lonergan

A molecular genome scan analysis to identify chromosomal regions influencing economic traits in the pig. II. Meat and muscle composition.

Biochemistry of postmortem muscle - lessons on mechanisms of meat tenderization.

Calpain-1 activity in bovine muscle is primarily influenced by temperature, not pH decline1

Cell Biology Symposium: The role of microRNA in cell function1

Contribution of postmortem changes of integrin, desmin and μ-calpain to variation in water holding capacity of pork

Differences in phosphorylation of phosphoglucomutase 1 in beef steaks from the longissimus dorsi with high or low star probe values

Disulfide bond within mu-calpain active site inhibits activity and autolysis.

Divergent genetic selection for residual feed intake impacts mitochondria reactive oxygen species production in pigs

Effect of early postmortem enhancement of calcium lactate/phosphate on quality attributes of beef round muscles under different packaging systems.

Effect of low voltage electrical stimulation on protein and quality changes in bovine muscles during postmortem aging

Effects of deep-bedded finishing system on market pig performance, composition and pork quality.

Effects of lactate/phosphate injection enhancement on oxidation stability and protein degradation in early postmortem beef cuts packaged in high oxygen modified atmosphere

Effects of selection for decreased residual feed intake on composition and quality of fresh pork1

Effects of space allocation within a deep-bedded finishing system on pig growth performance, fatty acid composition and pork quality

Evidence of decreased muscle protein turnover in gilts selected for low residual feed intake

High-oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerization

Identification of genetic markers associated with residual feed intake and meat quality traits in the pig

Influence of lipid content on pork sensory quality within pH classification1

Liver and skeletal muscle mitochondria proteomes are altered in pigs divergently selected for residual feed intake

Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes.

Myosin light chain 1 release from myofibrillar fraction during postmortem aging is a potential indicator of proteolysis and tenderness of beef

New frontiers in understanding drip loss in pork: recent insights on the role of postmortem muscle biochemistry.

Novel Observations of Peroxiredoxin-2 Profile and Protein Oxidation in Skeletal Muscle From Pigs of Differing Residual Feed Intake and Health Status

Postmortem proteolysis in three muscles from growing and mature beef cattle

Profile of biochemical traits influencing tenderness of muscles from the beef round

Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat.

Protein denaturing conditions in beef deep semimembranosus muscle results in limited μ-calpain activation and protein degradation

Proteomic changes to the sarcoplasmic fraction of predominantly red or white muscle following acute heat stress.

Rate and extent of pH decline affect proteolysis of cytoskeletal proteins and water-holding capacity in pork

Relationship between gilt behavior and meat quality using principal component analysis

Selection for residual feed intake alters the mitochondria protein profile in pigs

The effects of aging on moisture-enhanced pork loins

The effects of irradiation on quality of injected fresh pork loins

Use of 25-hydroxyvitamin D3 and dietary calcium to improve tenderness of beef from the round of beef cows

Use of 25-hydroxyvitamin D3 and vitamin E to improve tenderness of beef from the longissimus dorsi of heifers