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Nitric oxide influences muscle physiology and meat quality

Cottrell, Jeremy James (2004) Nitric oxide influences muscle physiology and meat quality. PhD thesis, Victoria University of Technology.

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Abstract

The physiological role of nitric oxide (NO) has emerged as a regulator of many cellular processes. Importantly, the formative enzyme NO synthase (NOS) was found to have high levels of activity in skeletal muscle and the activity of the neuronal isoform of NOS was higher in muscle than in the brain. Roles for NO in the regulation of muscle contractility, energy metabolism, calcium homeostasis, and proteolysis have emerged. Since many of these processes are critical determinants of meat quality, the hypothesis of this thesis is that NO influences physiological determinants of meat quality.

Item Type: Thesis (PhD thesis)
Uncontrolled Keywords: Muscles, Physiology, Meat quality, Nitric oxide
Subjects: FOR Classification > 0908 Food Sciences
FOR Classification > 0606 Physiology
Faculty/School/Research Centre/Department > School of Engineering and Science
Depositing User: VU Library
Date Deposited: 02 Sep 2010 06:33
Last Modified: 23 May 2013 16:45
URI: http://vuir.vu.edu.au/id/eprint/15587
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