Sort   by:  
 Page size 
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 
GenomicsSalmonella enterica subsp. enterica serovar Typhimurium strain:pork | isolate:pork
Salmonella enterica subsp. enterica serovar Typhimurium strain:pork | isolate:pork Genome sequencing
PRJNA625025 | ENA
GenomicsMammaliicoccus sciuri strain:Retail Pork | isolate:Retail Pork
Mammaliicoccus sciuri strain:Retail Pork | isolate:Retail Pork Genome sequencing
PRJNA631848 | ENA
Genomicspork
pork Raw sequence reads
PRJNA817863 | ENA
UnknownQuantifying production, processing and post-slaughter effects on pork eating quality using random effects meta-regression.
Not available
S-EPMC7204977 | biostudies-literature
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 
ProteomicsCharacterization and discrimination of Tibetan and Duroc × (Landrace × Yorkshire) pork using label-free quantitative proteomics analysis
The main aim of this study was to unravel key proteins for the differentiation of Tibetan (n=15) and Duroc × (Landrace × Yorkshire) (n=15) pork. A platform consisting of LC-MS/MS analysis and label-free quantitative proteomics was utilized. Changes in the proteome profile were observed for different...
ORGANISM(S): Sus Scrofa Domesticus 
2019-01-24 | PXD012495 |
GenomicsMicrobiota in spoilage pork meat
Microbiota in spoilage pork meat Metagenome
PRJNA823539 | ENA
ProteomicsStructural changes and evolution of peptides during chill storage of pork
In this work, we investigated changes in protein structures in vacuum-packed pork during chill storage and its impact on in vitro protein digestion. Longissimus dorsi muscles were vacuum packed and stored at 4°C for 3 days. Samples were subjected to Raman spectroscopy, in vitro digestion and Nano LC...
ORGANISM(S): Sus scrofa domesticus (domestic pig) 
2021-09-08 | PXD020595 | Pride
Pork  chill storage  in vitro digestion  lc-ms/ms 
Sort   by:  
 Page size