ArticleFoods (Basel, Switzerland)2021
Comparative Study on Pale, Soft and Exudative (PSE) and Red, Firm and Non-Exudative (RFN) Pork: Protein Changes during Aging and the Differential Protein Expression of the Myofibrillar Fraction at 1 h Postmortem.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
12 citing papers in PubMed, 27 citations in OpenAlex.
- Postmortem energy metabolism and meat quality development: Advances in basic pathways, endogenous regulatory factors, and exogenous management strategies.Journal of advanced research · 2026Review
- Proteomic analysis of the eating quality of humped cattle beef from Rikaze cattle under various cooking methods.Food chemistry: X · 2026Article
- Quantitative transcriptomic and metabolomic analyses reveal the changes in Tibetan pork during refrigerated storage.Food chemistry. Molecular sciences · 2025Article
- Physicochemical Characteristics and Flavor Quality Analysis of Fermented Jerky from Yanbian Beef Cattle.Foods (Basel, Switzerland) · 2025Article
- A new perspective on apoptosis: Its impact on meat and organoleptic quality in different animals.Food chemistry: X · 2025Review
- Characterization of Meat Metabolites and Lipids in Shanghai Local Pig Breeds Revealed by LC-MS-Based Method.Foods (Basel, Switzerland) · 2024Article
- Dietary protein restriction regulates skeletal muscle fiber metabolic characteristics associated with the FGF21-ERK1/2 pathway.iScience · 2024Article
- Transcriptomic analysis of yakAnimal biotechnology · 2023Article
- Distinct myofibrillar sub-proteomic profiles are associated with the instrumental texture of aged pork loin.Journal of animal science · 2023Article
- Molecular mechanisms underlying the impact of muscle fiber types on meat quality in livestock and poultry.Frontiers in veterinary science · 2023Review
- HFood chemistry: X · 2022Article
- Changes in Gel Characteristics, Rheological Properties, and Water Migration of PSE Meat Myofibrillar Proteins with Different Amounts of Sodium Bicarbonate.Molecules (Basel, Switzerland) · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors at 1 institution in 1 country.
Funding
Abstract
In this paper, the protein changes during aging and the differences in the myofibrillar protein fraction at 1 h postmortem of pale, soft and exudative (PSE), and red, firm and non-exudative (RFN) pork
Indexed as
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.