Modelling of energy metabolism and analysis of pH variations in postmortem muscle

Mitochondrial F 1 -ATPase extends glycolysis and pH decline in an in vitro model

(2018) Sulaiman K. Matarneh et al.   MEAT SCIENCE

Phosphofructokinase and mitochondria partially explain the high ultimate pH of broiler pectoralis major muscle

(2018) Sulaiman K Matarneh et al.   POULTRY SCIENCE

Modelling postmortem evolution of pH in beef M. biceps femoris under two different cooling regimes

(2017) Kumsa D. Kuffi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

A mitochondrial protein increases glycolytic flux

(2017) Sulaiman K. Matarneh et al.   MEAT SCIENCE

Altered AMP deaminase activity may extend postmortem glycolysis

(2015) E.M. England et al.   MEAT SCIENCE

Net lactate accumulation and low buffering capacity explain low ultimate pH in the longissimus lumborum of AMPKγ3R200Q mutant pigs

(2015) Sulaiman K. Matarneh et al.   MEAT SCIENCE

Mitochondria influence postmortem metabolism and pH in an in vitro model

(2015) Tracy L. Scheffler et al.   MEAT SCIENCE

pH inactivation of phosphofructokinase arrests postmortem glycolysis

(2014) Eric M. England et al.   MEAT SCIENCE

High early post-mortem temperature induces activation of AMP-activated protein kinase and development of pale, soft and exudative characteristics in turkey muscles

(2012) X. Zhu et al.   MEAT SCIENCE

Modelling the decline of pH in muscles of lamb carcases

(2012) Remy J. van de Ven et al.   MEAT SCIENCE

Post-mortem modelling of pH and temperature in related lamb carcases

(2012) Remy J. van de Ven et al.   MEAT SCIENCE

Modelling muscle energy-metabolism in anaerobic muscle

(2009) I. Vetharaniam et al.   MEAT SCIENCE