Biological function, mediate cell death pathway and their potential regulated mechanisms for post-mortem muscle tenderization of PARP1: A review

Tenderness is a key attribute of meat quality that affects consumers’ willingness to purchase meat. Changes in the physiological environment of skeletal muscles following slaughter can disrupt the balance of redox homeostasis and may lead to cell death. Excessive accumulation of reactive oxygen spec...

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Detalles Bibliográficos
Autores principales: Li, Rong, Luo, Ruiming, Luo, Yulong, Hou, Yanru, Wang, Jinxia, Zhang, Qian, Chen, Xueyan, Hu, Lijun, Zhou, Julong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9797534/
https://www.ncbi.nlm.nih.gov/pubmed/36590225
http://dx.doi.org/10.3389/fnut.2022.1093939

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9797534/
https://www.ncbi.nlm.nih.gov/pubmed/36590225
http://dx.doi.org/10.3389/fnut.2022.1093939

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