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Yukinobu NAKAMURA, Koshiro MIGITA, Akihiro OKITANI & Masanori MATSUISHI. (2013) Mode of IMP and Pyrophosphate Enhancement of Myosin and Actin Extraction from Porcine Meat. Bioscience, Biotechnology, and Biochemistry 77:6, pages 1214-1218.
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Yukinobu NAKAMURA, Koshiro MIGITA, Akihiro OKITANI & Masanori MATSUISHI. (2012) Enhancing Effect of IMP on Myosin and Actin Extraction from Porcine Meat. Bioscience, Biotechnology, and Biochemistry 76:9, pages 1611-1615.
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Articles from other publishers (18)
Longsheng Fu, Yonghui Zou, Boyang Yu, Daojun Hong, Teng Guan, Jinfang Hu, Yi Xu, Yaoqi Wu, Junping Kou & Yanni Lv. (2023) Background and roles: myosin in autoimmune diseases. Frontiers in Cell and Developmental Biology 11.
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Masanori Matsuishi. (2022) Science and technology of meat and meat products in Japan—Pursuit of their palatability under the influence of Washoku, traditional Japanese cuisine. Meat Science 192, pages 108919.
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Xue Chen, Xin Luo, Lixian Zhu, Rongrong Liang, Pengcheng Dong, Xiaoyin Yang, Lebao Niu, David L. Hopkins, Shujuan Gao, Yanwei Mao & Yimin Zhang. (2022) The underlying mechanisms of the effect of superchilling on the tenderness of beef Longissimus lumborum. Meat Science, pages 108976.
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Yejun Zhang, Xin Li, Dequan Zhang, Yuqiang Bai & Xu Wang. (2021) Effects of acetylation on dissociation and phosphorylation of actomyosin in postmortem ovine muscle during incubation at 4 °C in vitro. Food Chemistry 356, pages 129696.
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Haibo Shi, Fereidoon Shahidi, Jiankang Wang, Yan Huang, Ye Zou, Weimin Xu & Daoying Wang. (2021) Techniques for postmortem tenderisation in meat processing: effectiveness, application and possible mechanisms. Food Production, Processing and Nutrition 3:1.
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Yinyin Zhang, Daojing Zhang, Yajun Huang, Li Chen, Pengqi Bao, Hongmei Fang & Cunliu Zhou. (2020) L-arginine and L-lysine degrade troponin-T, and L-arginine dissociates actomyosin: Their roles in improving the tenderness of chicken breast. Food Chemistry 318, pages 126516.
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Masanori Matsuishi, Yoshitaka Eda, Emi Saito, Shohei Yamamoto, Kenji Kanamori, Yuto Goto, Yutaro Kobayashi & Akihiro Okitani. (2018) Characterization of myofibrillar adenosine triphosphatase activity and liberation of actin from myofibrils upon heating chicken breast meat. Animal Science Journal 89:3, pages 597-605.
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Chang-Yu Zhou, Ying Wang, Dao-Dong Pan, Yang-Ying Sun & Jin-Xuan Cao. (2018) The effect of ATP marination on the depolymerization of actin filament in goose muscles during postmortem conditioning. Poultry Science 97:2, pages 684-694.
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Masanori Matsuishi, Mariko Tsuji, Megumi Yamaguchi, Natsumi Kitamura, Sachi Tanaka, Yukinobu Nakamura & Akihiro Okitani. (2016) Inosine-5'-monophosphate is a candidate agent to resolve rigor mortis of skeletal muscle. Animal Science Journal 87:11, pages 1407-1412.
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Daoying Wang, Muhan Zhang, Shaoying Deng, Weimin Xu, Yuan Liu, Zhiming Geng, Chong Sun, Huan Bian & Fang Liu. (2016) Postmortem changes in actomyosin dissociation, myofibril fragmentation and endogenous enzyme activities of grass carp (Ctenopharyngodon idellus) muscle. Food Chemistry 197, pages 340-344.
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Shaoying Deng, Daoying Wang, Muhan Zhang, Zhiming Geng, Chong Sun, Huan Bian, Weimin Xu, Yongzhi Zhu, Fang Liu & Haihong Wu. (2016) Application and optimization of the tenderization of pig Longissimus dorsi muscle by adenosine 5'-monophosphate (AMP) using the response surface methodology. Animal Science Journal 87:3, pages 439-448.
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Daoying Wang, Shaoying Deng, Muhan Zhang, Zhiming Geng, Chong Sun, Huan Bian, Weimin Xu, Yongzhi Zhu, Fang Liu & Haihong Wu. (2016) The effect of adenosine 5′-monophosphate (AMP) on tenderness, microstructure and chemical-physical index of duck breast meat. Journal of the Science of Food and Agriculture 96:5, pages 1467-1473.
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Robyn D. Warner, Robin H. Jacob, Katja Rosenvold, Simone Rochfort, Craige Trenerry, Tim Plozza & Matthew B. McDonagh. (2015) Altered post-mortem metabolism identified in very fast chilled lamb M. longissimus thoracis et lumborum using metabolomic analysis. Meat Science 108, pages 155-164.
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Daoying Wang, Shaoying Deng, Muhan Zhang, Zhiming Geng, Chong Sun, Huan Bian, Fang Liu, Yongzhi Zhu & Weimin Xu. (2015) Optimization of the Tenderization of Duck Breast Meat by Adenosine 5′-Monophosphate (AMP) using Response Surface Methodology. The Journal of Poultry Science 53:1, pages 93-101.
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Yukinobu Nakamura, Koshiro Migita, Akihiro Okitani & Masanori Matsuishi. (2014) IMP improves water-holding capacity, physical and sensory properties of heat-induced gels from porcine meat. Animal Science Journal 85:5, pages 595-601.
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S. Li, X. Xu & G. Zhou. (2012) The roles of the actin-myosin interaction and proteolysis in tenderization during the aging of chicken muscle. Poultry Science 91:1, pages 150-160.
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Hae-Young Lee, Jun-Mo Kim, Mi-Jeong Byun, Kyung-Soo Kang, Tae-Hun Kim, Ki-Chang Hong & Kyung-Tai Lee. (2011) Structure and polymorphisms of the 5′ regulatory region of porcine adenylate kinase 3-like 1 gene and effect on trait of meat quality. Genes & Genomics 33:2, pages 147-153.
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Akihiro Okitani, Naoki Ichinose, Jun Itoh, Yuika Tsuji, Yayoi Oneda, Keiko Hatae, Koshiro Migita & Masanori Matsuishi. (2009) Liberation of actin from actomyosin in meats heated to 65?C. Meat Science 81:3, pages 446-450.
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