Different physicochemical, structural and digestibility characteristics of myofibrillar protein from PSE and normal pork before and after oxidation

Author:

Chen Lin,Li Chenyi,Ullah Niamat,Guo Yan,Sun Xuchun,Wang Xuejiao,Xu Xinglian,Hackman Robert M,Zhou Guanghong,Feng Xianchao

Funder

National Natural Science Fund for Young Scholar

Shaanxi Province Science and Technology Research and Development Project

National Center of Meat Quality and Safety Control (Nanjing Agricultural University)

Scientific and Technological Innovation Funding for General Project

Earmarked Fund for Modern Agro-industry Technology Research System, China

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

1. Impact of fluorination on proteolytic stability of peptides: A case study with α-chymotrypsin and pepsin;Asante;Amino Acids,2014

2. Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat;Barbut;Meat Science,2008

3. Muscle composition slightly affects in vitro digestion of aged and cooked meat: Identification of associated proteomic markers;Bax;Food Chemistry,2013

4. Cooking temperature is a key determinant of in vitro meat protein digestion rate: Investigation of underlying mechanisms;Bax;Journal of Agricultural and Food Chemistry,2012

5. Postmortem muscle cells die through apoptosis;Becila;European Food Research and Technology,2010

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