Effect of dynamic high-pressure treated chicken meat on skeletal muscle of sarcopenia model mice

被引：0
|
作者：
Kogure, Sarasa [1 ]
Nagano, Hikaru [2 ]
Tanioka, Yuri [1 ]
Yamauchi, Jun [1 ]
Furusho, Tadasu [1 ]
机构：
[1] Tokyo Univ Agr, Tokyo, Japan
[2] Osaka Prefecture Univ, Osaka, Japan
来源：
ANNALS OF NUTRITION AND METABOLISM | 2023年 / 79卷
关键词：
Dynamic high-pressure; Skeletal muscle; Peptide; SAMP8; Sarcopenia;
D O I：
暂无
中图分类号：
R5 [内科学];
学科分类号：
1002 ; 100201 ;
摘要：
PAB(T7-66)
引用
收藏
页码：984 / 984
页数：1
相关论文
共 50 条
  • [1] EFFECT OF HIGH-PRESSURE TREATMENT ON THE PROPERTIES OF MEAT PROTEINS - HEAT-INDUCED GELATION OF MEAT PROTEINS TREATED WITH HIGH-PRESSURE
    IKEUCHI, Y
    JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1993, 40 (04): : 299 - 307
  • [2] The Effect of High-Pressure Carbon Dioxide on the Skeletal Muscle Myoglobin
    Yan, Wenjie
    Xu, Baocai
    Jia, Fei
    Dai, Ruitong
    Li, Xingmin
    FOOD AND BIOPROCESS TECHNOLOGY, 2016, 9 (10) : 1716 - 1723
  • [3] The Effect of High-Pressure Carbon Dioxide on the Skeletal Muscle Myoglobin
    Wenjie Yan
    Baocai Xu
    Fei Jia
    Ruitong Dai
    Xingmin Li
    Food and Bioprocess Technology, 2016, 9 : 1716 - 1723
  • [4] Effect of sage and garlic on lipid oxidation in high-pressure processed chicken meat
    Mariutti, Lilian R. B.
    Orlien, Vibeke
    Bragagnolo, Neura
    Skibsted, Leif H.
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2008, 227 (02) : 337 - 344
  • [5] Effect of sage and garlic on lipid oxidation in high-pressure processed chicken meat
    Lilian R. B. Mariutti
    Vibeke Orlien
    Neura Bragagnolo
    Leif H. Skibsted
    European Food Research and Technology, 2008, 227 : 337 - 344
  • [6] EFFECT OF HIGH-PRESSURE ON THE PROTEASE ACTIVITIES IN MEAT
    OHMORI, T
    SHIGEHISA, T
    TAJI, S
    HAYASHI, R
    AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1991, 55 (02): : 357 - 361
  • [7] BINDING OF COMMINUTED MEAT - EFFECT OF HIGH-PRESSURE
    MACFARLANE, JJ
    MCKENZIE, IJ
    TURNER, RH
    JONES, PN
    MEAT SCIENCE, 1984, 10 (04) : 307 - 320
  • [8] EFFECT OF HIGH-PRESSURE TREATMENT ON THE ULTRASTRUCTURE AND MYOFIBRILLAR PROTEIN OF BEEF SKELETAL-MUSCLE
    SUZUKI, A
    WATANABE, M
    IWAMURA, K
    IKEUCHI, Y
    SAITO, M
    AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1990, 54 (12): : 3085 - 3091
  • [9] EFFECT OF HIGH-PRESSURE ON THE LIPID OXIDATION IN SARDINE MEAT
    TANAKA, M
    ZHUO, XY
    NAGASHIMA, Y
    TAGUCHI, T
    NIPPON SUISAN GAKKAISHI, 1991, 57 (05) : 957 - 963
  • [10] Effect of combined heat and high-pressure treatments on the texture of chicken breast muscle (Pectoralis fundus)
    Zamri, AI
    Ledward, DA
    Frazier, RA
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2006, 54 (08) : 2992 - 2996
12345