Effects of mitochondria on postmortem meat quality: characteristic, isolation, energy metabolism, apoptosis and oxygen consumption
Author:
Affiliation:
1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, PR China
2. Department of Biological and Agricultural Engineering, University of Arkansas, Fayetteville, AR, USA
Funder
National Natural Science Foundation of China
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2023.2235435
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1. Myoglobin, expressed in brown adipose tissue of mice, regulates the content and activity of mitochondria and lipid droplets
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4. Phosphorylation and acetylation responses of glycolytic enzymes in meat to different chilling rates
5. Lysosomes as dynamic regulators of cell and organismal homeostasis
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