David E. Gerrard

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Mechanisms controlling pork quality development: The biochemistry controlling postmortem energy metabolism.

Pale, soft and exudative (PSE) pork represents considerable economic losses for the industry due to its limited functionality and undesirable appearance. During the past several decades, exhaustive… (More)

Modulation of skeletal muscle fiber type by mitogen-activated protein kinase signaling.

Hao Shi, Jason M. Scheffler, +5 authors David E. Gerrard
FASEB journal : official publication of the…
2008

Skeletal muscle is composed of diverse fiber types, yet the underlying molecular mechanisms responsible for this diversification remain unclear. Herein, we report that the extracellular… (More)

Extracellular signal-regulated kinase pathway is differentially involved in beta-agonist-induced hypertrophy in slow and fast muscles.

Hao Shi, Caiyun Zeng, A Ricome, Kevin M Hannon, Alan L Grant, David E. Gerrard
American journal of physiology. Cell physiology
2007

The molecular mechanisms controlling beta-adrenergic receptor agonist (BA)-induced skeletal muscle hypertrophy are not well known. We presently report that BA exerts a distinct muscle- and muscle… (More)

Sensory and Nutritive Qualities of Food JFS : Sensory and Nutritive Qualities of Food Pork Quality is Affected by Early Postmortem Phosphate and Bicarbonate Injection

E J Wynveen, Brian C. Bowker, +4 authors David E. Gerrard

The ability of sodium polyphosphate (P) to alter postmortem pH declines and pork quality was investigated. Hams from electrically stimulated carcasses were injected 18 min postmortem with P or sodium… (More)

Excess glycogen does not resolve high ultimate pH of oxidative muscle.

Eric M. England, Sulaiman K. Matarneh, +4 authors David E. Gerrard
Meat science
2016

Skeletal muscle glycogen content can impact the extent of postmortem pH decline. Compared to glycolytic muscles, oxidative muscles contain lower glycogen levels antemortem which may contribute to the… (More)

Evaluation of pork color by using computer vision.

Jiang Lu, Jiongyi Tan, P Shatadal, David E. Gerrard
Meat science
2000

The objective of this study was to determine the potential of computer vision technology for evaluating fresh pork loin color. Software was developed to segment pork loin images into background,… (More)

Effects of dietary vitamin E and fat supplementation on pork quality.

Qijie Guo, Brian Thomas Richert, +7 authors David E. Gerrard
Journal of animal science
2006

The effects of dietary vitamin E (VE, alpha-tocopherol acetate) and fat supplementation on growth and carcass quality characteristics, oxidative stability of fresh and cooked pork patty in storage,… (More)

Effects of muscle type, castration, age, and compensatory growth rate on androgen receptor mRNA expression in bovine skeletal muscle.

Anna M. Brandstetter, Michael W. Pfaffl, +4 authors Helga Sauerwein
Journal of animal science
2000

The effect of testosterone on sexual dimorphism is evident by differential growth of forelimb and neck muscles in bulls and steers. Divergent hormone sensitivites may account for the differential… (More)

AMPK activity is regulated by calcium-mediated protein phosphatase 2A activity.

Sung-Kwon Park, Tracy L. Scheffler, Sandra S. Rossie, David E. Gerrard
Cell calcium
2013

AMP-activated protein kinase (AMPK) is activated by upstream kinases and negatively regulated by protein phosphatases. Intracellular calcium mediates protein phosphatase 2A (PP2A), which is in a… (More)

Muscle metabolism and PSE pork

Pale, soft, and exudative (PSE) pork is primarily caused by an accelerated rate of postmortem glycolysis resulting in low muscle pH while carcass temperature remains high, thus causing protein… (More)

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