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A New Insight into the Role of Calpains in Post-mortem Meat Tenderization in Domestic Animals: A review
Tenderness is the most important meat quality trait, which is determined by intracellular environment and extracellular matrix. Particularly, specific protein degradation and protein modification can disrupt the architecture and integrity of muscle cells so that improves the meat tenderness. Endogen...
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| Asıl Yazarlar: | , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST)
2013
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| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4093471/ https://ncbi.nlm.nih.gov/pubmed/25049808 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5713/ajas.2012.12365 |
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