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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| Autors principals: | , , , , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Frontiers Media S.A.
2022-12-01
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| Col·lecció: | Frontiers in Nutrition |
| Matèries: | |
| Accés en línia: | https://www.frontiersin.org/articles/10.3389/fnut.2022.1093939/full |
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