Linked Life Data

15685951

Source:http://linkedlifedata.com/resource/pubmed/id/15685951

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
1
pubmed:dateCreated
2005-2-2
pubmed:abstractText
This paper presents the results of a study on meat quality and protein alterations of fast glycolyzing (FG) and normal glycolyzing (NG) turkey breast muscles. In a commercial processing plant, 34 breast muscles were sampled at 20 min postmortem from a large flock: 17 samples showing the lowest pH(20min) (6.04 +/- 0.09; FG) and 17 showing average pH(20min) (6.47 +/- 0.01; NG). Over a 9-d storage period at 4 degrees C, L* values did not differ between the 2 groups. The FG group showed higher drip, thawing, and cook loss values, and lower processing yield than the NG group. Warner-Bratzler shear force values of cooked meat were higher in the FG group than in the NG group. The FG meat presented a lower protein extractability with low ionic strength buffer than the NG meat. No differences in SDS-PAGE banding patterns were detectable for the different protein extracts between the 2 groups. On the contrary, when SDS-PAGE gels were performed on basic proteins, they showed differences in banding intensity for 2 proteins: glyceraldehyde-3-phosphate dehydrogenase and aldolase A.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Jan
pubmed:issn
0032-5791
pubmed:author
pubmed:issnType
Print
pubmed:volume
84
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
119-27
pubmed:dateRevised
2008-11-21
pubmed:meshHeading
pubmed:year
2005
pubmed:articleTitle
Modification of glycolyzing enzymes lowers meat quality of turkey.
pubmed:affiliation
Laboratoire Zootechnie et Qualité des Produits Animaux Laboratory, Ecole Nationale Supérieure Agronomique de Toulouse BP 107, 31326 Castanet Tolosan Cedex, France.
pubmed:publicationType
Journal Article