Acetylation of Sarcoplasmic and Myofibrillar Proteins were Associated with Ovine Meat Quality Attributes at Early Postmortem

The objective of this study was to examine the relationship between meat quality attributes and the changes of sarcoplasmic protein acetylation and myofibrillar protein acetylation in lamb longissimus thoracis et lumborum muscles at different postmortem phases. Protein acetylation, color, pH, shear...

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Detalles Bibliográficos
Autores principales: Zhang, Yejun, Li, Xin, Zhang, Dequan, Ren, Chi, Bai, Yuqiang, Ijaz, Muawuz, Wang, Xu, Zhao, Yingxin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8277182/
https://www.ncbi.nlm.nih.gov/pubmed/34291213
http://dx.doi.org/10.5851/kosfa.2021.e22

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