{"id":{"repo_id":"vu-aus","oai_identifier":"oai:eprints.vu.edu.au:15587"},"canonical_url":"https://search.dev.ndltd.org/etd/vu-aus/oai:eprints.vu.edu.au:15587","repository":{"repo_id":"vu-aus","name":"Victoria University (Australia)","base_url":"https://vuir.vu.edu.au/cgi/oai2"},"display":{"title":"Nitric oxide influences muscle physiology and meat quality","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.","abstract_html":"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.","abstract_has_math":false,"creators":["Cottrell, Jeremy James"],"institution":"Victoria University of Technology","degree_name":"phd","degree_level":"doctoral","degree_discipline":null,"degree_department":null,"school":null,"contributors":[],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2004,"date_issued":"2004","date_published":"2004","updated_at":"2026-07-24T06:33:15Z","subjects":["0908 Food Sciences","0606 Physiology","School of Engineering and Science"],"languages":["en"],"rights":[],"rights_urls":[],"identifier_entries":[]},"links":{"outbound_url":null,"outbound_label":null,"outbound_source":null},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:creator","label":"Author","values":["Cottrell, Jeremy James"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2004"]},{"key":"dc:date.issued","label":"Date","values":["2004"]},{"key":"dc:publisher.department","label":"Dc Publisher Department","values":["School of Molecular Sciences"]},{"key":"dc:publisher.institution","label":"Dc Publisher Institution","values":["Victoria University of Technology"]},{"key":"dc:relation.isreferencedby","label":"Dc Relation Isreferencedby","values":["https://vuir.vu.edu.au/15587/"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"dc:type.qualificationlevel","label":"Dc Type Qualificationlevel","values":["doctoral"]},{"key":"dc:type.qualificationname","label":"Dc Type Qualificationname","values":["phd"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["0908 Food Sciences","0606 Physiology","School of Engineering and Science"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["en"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.uri","label":"Identifier URI","values":["https://vuir.vu.edu.au/15587/1/Cottrell_2004compressed.pdf"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["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."]},{"key":"dc:format","label":"Dc Format","values":["text"]},{"key":"dc:title","label":"Title","values":["Nitric oxide influences muscle physiology and meat quality"]}]}],"canonical_facts":{"dc:creator":["Cottrell, Jeremy James"],"dc:date":["2004"],"dc:date.issued":["2004"],"dc:description.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."],"dc:format":["text"],"dc:identifier.uri":["https://vuir.vu.edu.au/15587/1/Cottrell_2004compressed.pdf"],"dc:language":["en"],"dc:publisher.department":["School of Molecular Sciences"],"dc:publisher.institution":["Victoria University of Technology"],"dc:relation.isreferencedby":["https://vuir.vu.edu.au/15587/"],"dc:subject":["0908 Food Sciences","0606 Physiology","School of Engineering and Science"],"dc:title":["Nitric oxide influences muscle physiology and meat quality"],"dc:type":["Thesis"],"dc:type.qualificationlevel":["doctoral"],"dc:type.qualificationname":["phd"]},"updated_at":"2026-07-24T06:33:15Z"}