Phosphorylation of myofibrillar proteins in post-mortem ovine muscle with different tenderness

文献类型： 外文期刊

第一作者： Chen, Lijuan

作者： Chen, Lijuan;Li, Xin;Ni, Na;Liu, Yue;Chen, Li;Wang, Zhenyu;Shen, Qingwu W.;Zhang, Dequan;Zhang, Dequan

作者机构：

关键词： ovine muscle;tenderness;protein phosphorylation;myofibrillar proteins

期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：3.638； 五年影响因子：3.802 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： BACKGROUND: Tenderness is one of the most important quality attributes especially for beef and lamb. As protein phosphorylation and dephosphorylation regulate glycolysis, muscle contraction and turnover of proteins within living cells, it may contribute to the conversion of muscle to meat. The changes of myofibrillar protein phosphorylation in post-mortem ovine muscle with different levels of tenderness were investigated in this study.

分类号： S

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