A New Insight into the Role of Calpains in Post-mortem Meat Tenderization in Domestic Animals: A review

Tenderness is the most important meat quality trait, which is determined by intracellular environment and extracellular matrix. Particularly, specific protein degradation and protein modification can disrupt the architecture and integrity of muscle cells so that improves the meat tenderness. Endogen...

Descripción completa

Detalles Bibliográficos
Autores principales: Lian, Ting, Wang, Linjie, Liu, Yiping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2013
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4093471/
https://www.ncbi.nlm.nih.gov/pubmed/25049808
http://dx.doi.org/10.5713/ajas.2012.12365

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4093471/
https://www.ncbi.nlm.nih.gov/pubmed/25049808
http://dx.doi.org/10.5713/ajas.2012.12365

Ejemplares similares