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Effects of phosphoglycerate kinase 1 and pyruvate kinase M2 on metabolism and physiochemical changes in postmortem muscle

  • Published:2024-03 Issue: Volume:21 Page:101125
  • ISSN:2590-1575
  • Container-title:Food Chemistry: X
  • language:en
  • Short-container-title:Food Chemistry: X

Author:

Huang Caiyan,Zhang Dequan,Blecker Christophe,Zhao Yingxin,Xiang Can,Wang Zhenyu,Li Shaobo,Chen Li

Funder

China Scholarship Council

Chinese Academy of Agricultural Sciences

Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences

Agricultural Science and Technology Innovation Program

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference38 articles.

1. Desmin as molecular chaperone for myofibrillar degradation during freeze-thaw cycles;Ali;Food Chemistry,2022

2. Phosphorylation and acetylation responses of glycolytic enzymes in meat to different chilling rates;Bai;Food Chemistry,2023

3. Crystal structures of substrates and products bound to the phosphoglycerate kinase active site reveal the catalytic mechanism;Bernstein;Biochemistry,1998

4. Role of calpain system in meat tenderness: A review;Bhat;Food Science and Human Wellness,2018

5. Etiological Status And Associated Studies Of Pale, Soft, Exudative Porcine Musculature;Briskey;Advances In Food Research,1964

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