Revealing the Mechanism of Protein Degradation in Postmortem Meat: The Role of Phosphorylation and Ubiquitination

The aim of this study was to investigate the possible effects of phosphorylation and ubiquitination on the degradation of myofibrillar proteins in mutton with different tenderness. The <i>longissimus thoracis lumborum</i> muscles were chosen and divided into tender and tough groups (<i>n</i> = 9), a...

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Bibliografische Detailangaben

Hauptverfasser:	Xinran Zhao, Saisai Wu, Chi Ren, Yuqiang Bai, Chengli Hou, Xin Li, Zhenyu Wang, Dequan Zhang
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	MDPI AG 2025-01-01
Schriftenreihe:	Foods
Schlagworte:	meat tenderness protein posttranslational modifications AMPK E3 ubiquitin ligase
Online-Zugang:	https://www.mdpi.com/2304-8158/14/2/184
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