H(2)O(2)-induced oxidative stress improves meat tenderness by accelerating glycolysis via hypoxia-inducible factor-1α signaling pathway in postmortem bovine muscle

Reactive oxygen species (ROS) affect meat quality through multiple biochemical pathways. To investigate the effect of ROS on postmortem glycolysis and tenderness of bovine muscle, ROS content, glycolytic potential, glycolysis rate-limiting enzyme activities, expression of hypoxia-inducible factor-1α...

Descripción completa

Detalles Bibliográficos
Autores principales: Chen, Cheng, Guo, Zhaobin, Shi, Xixiong, Guo, Yuxuan, Ma, Guoyuan, Ma, Jibing, Yu, Qunli
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9550526/
https://www.ncbi.nlm.nih.gov/pubmed/36225213
http://dx.doi.org/10.1016/j.fochx.2022.100466

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9550526/
https://www.ncbi.nlm.nih.gov/pubmed/36225213
http://dx.doi.org/10.1016/j.fochx.2022.100466

Ejemplares similares