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MetabolomicsIntegrated Transcriptomic and Metabolomic Reveals VASH1 Influences Pork Quality by Regulating Skeletal Muscle Glycolysis

Glycolytic potential (GP) is an important index for evaluating meat quality in the pig industry, since high muscle glycogen content generally leads to rapid postmortem glycolysis, which contributes to low meat quality. However, there are few researches to elucidate the genetic mechanisms underlie...

2025-10-24 | MTBLS13217 | MetaboLights
ProteomicsProteomics and metabolomics profiling of pork exudate reveals meat spoilage during storage
Previous studies have evaluated pork quality by omics methods. However, proteomics coupled with metabolomics to investigate pork freshness by using pork exudates has not been reported. This study determined the changes in profiles of peptides and metabolites in exudates from pork stored at different...
ORGANISM(S): Sus scrofa domesticus (domestic pig) 
2022-08-11 | PXD033970 | Pride
Pork exudate  proteomics  metabolomics  pork quality  multivariate analysis  different temper-atures storage 
UnknownQuantifying production, processing and post-slaughter effects on pork eating quality using random effects meta-regression.
Not available
S-EPMC7204977 | biostudies-literature
TranscriptomicsCircular RNAs associated with pork quality traits
We firstly compared the expression file of circRNAs in longissimus muscle (LM) between the Chinese indigenous Huainan (HN, the fat type line ) and the Western commercial Duroc×(Landrace×Yorkshire) (DLY, the thin type line) to identify the key circRNAs involved in the genetic basis of pork quality tr...
ORGANISM(S): Sus scrofa 
2019-03-27 | GSE86919 | GEO
ProteomicsNovel peptidomics-based evaluation of pork freshness via a potential peptide biomarker
This study applied peptidomics to investigate potential biomarkers for evaluating pork-meat freshness. Meat samples stored at -2, 4, 10, and 25 °C were collected at specific time points to evaluate meat freshness indicators (color, total viable count, pH, and total volatile basic nitrogen). The sodi...
ORGANISM(S): Sus scrofa domesticus (domestic pig) 
2022-05-20 | PXD031995 | Pride
Pork meat  freshness  biomarker  peptidomics  peptide 
UnknownThe Relationship of Pork Meat Consumption with Nutrient Intakes, Diet Quality, and Biomarkers of Health Status in Korean Older Adults.
Not available
S-EPMC11644605 | biostudies-literature
UnknownProteomic and metabolomic profiling of aged pork loin chops reveals molecular phenotypes linked to pork tenderness.
Not available
S-EPMC11630860 | biostudies-literature
UnknownUltrasound-assisted improvement of thawing quality of Tibetan pork by inhibiting oxidation.
Not available
S-EPMC11381469 | biostudies-literature
UnknownPopulation Genetic Structure of Listeria monocytogenes Strains Isolated From the Pig and Pork Production Chain in France.
Not available
S-EPMC5897532 | biostudies-literature
UnknownUltrasound synergized saline thawing reduces quality deterioration of Tibetan pork during thawing.
Not available
S-EPMC11874715 | biostudies-literature
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