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Fatty acid profile of the longissimus dorsi and semitendinosus muscles of cattle

100%

Litwinczuk A., Grodzicki T., Krol J., Topyla B.

Annals of Animal Science. Supplement

2005

nr 2

The age-dependent induction of apoptosis-inducing factor [AIF] in the human semitendinosus skeletal muscle

63%

Park S. Y., Kim H. Y., Lee J. H., Yoon K. H., Chang M. S., Park S. K.

Cellular and Molecular Biology Letters

2010

tom 15

nr 1

1-12

To assess the dependence on age of the expression of apoptosis regulatory proteins in the human semitendinosus muscle, we measured the expression levels of several apoptosis-related genes, including apoptosis-inducing factor (AIF), Bax, Bcl-2, caspase-3 and heat shock protein 70 (HSP70), using RT-PCR, immunohistochemistry and TUNEL assays. We found that the DNA fragmentation was proportional to the age of the tissues sample donors. The expression levels of AIF were significantly elevated (by 10 to 25%) in semitendinosus tissue samples from older individuals, but the Bax, Bcl-2, caspase-3 and HSP 70 levels remained almost constant. This data suggests that the morphological and functional changes observed in aged human semitendinosus muscle correlates with the apoptosis of muscle cells through the induction of AIF.

The influence of high-voltage electrical stimulation and animals' sex on the selected attributes of quality of cooked beef hams produced from semitendinosus muscle

63%

Zywica R., Banach J. K.

Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

2003

tom 06

nr 2

This study was conducted to determine the influence of high-voltage electrical stimulation on quality of cooked beef hams produced from semitendinosus muscle of heifers and young bulls. Texture evaluation of hams was conducted with the universal testing machine Instron type 4301. Additionally, puncture and shear tests were performed. Six trained panelists conducted sensory analysis. The attributes evaluated were as follow: appearance, structure and consistency, taste and flavour as well as tenderness. The results of sensory examination and instrumental measurement revealed that the influence of high-voltage electrical stimulation on cooked hams depends on animals sex. The most significant difference in quality of hams was observed between stimulated and non-stimulated hams produced from semitendinosus muscle of heifers.

Ograniczanie wyników

1 Annals of Animal Science. Supplement

1 Cellular and Molecular Biology Letters

1 Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology

1 Banach J. K.

1 Chang M. S.

1 Grodzicki T.

1 Kim H. Y.

1 Krol J.

1 Lee J. H.

1 Litwinczuk A.

1 Park S. K.

1 Park S. Y.

1 Topyla B.

1 Yoon K. H.

1 Zywica R.

1 2010

1 2005

1 2003

Wyniki wyszukiwania

Fatty acid profile of the longissimus dorsi and semitendinosus muscles of cattle

The age-dependent induction of apoptosis-inducing factor [AIF] in the human semitendinosus skeletal muscle

The influence of high-voltage electrical stimulation and animals' sex on the selected attributes of quality of cooked beef hams produced from semitendinosus muscle