Effects of protein phosphorylation on color stability of ground meat-Reference-Cited by-同舟云学术

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Effects of protein phosphorylation on color stability of ground meat

Published:2017-03 Issue: Volume:219 Page:304-310
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Li Meng,Li Xin,Xin Jianzeng,Li Zheng,Li Guixia,Zhang Yan,Du Manting,Shen Qingwu W.,Zhang Dequan

Funder

Agricultural Science and Technology Innovation Program

Special Fund for Agro-scientific Research in the Public Interest

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference28 articles.

1. Meat color measurement guidelines;AMSA,2012

2. Regulation of rabbit muscle phosphofructokinase by phosphorylation;Cai;Biophysical Chemistry,1997

3. Differential abundance of sarcoplasmic proteome explains animal effect on beef Longissimus lumborum color stability;Canto;Meat Science,2015

4. Phosphorylation of myofibrillar proteins in post-mortem ovine muscle with different tenderness;Chen;Journal of the Science of Food and Agriculture,2016

5. Protein phosphorylation and signal transduction;Graves;Pharmacology & Therapeutics,1999

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