l-arginine and l-lysine supplementation to NaCl tenderizes porcine meat by promoting myosin extraction and actomyosin dissociation
Author:
Funder
National Natural Science Foundation of China
Anhui Provincial Department of Science and Technology
Publisher
Elsevier BV
Reference34 articles.
1. Quality of frozen porcine longissimus lumborum muscles injected with l-arginine and l-lysine solution;Bao;Meat Science,2021
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3. Dissociation of natural actomyosin from kuruma prawn muscle induced by pyrophosphate;Benjakul;Food Chemistry,2007
4. Improving quality attributes of refrigerated prepared pork chops by injecting l-arginine and l-lysine solution;Chen;LWT-Food Science and Technology,2022
5. l-arginine and l-lysine can weaken the intermolecular interactions of main myofibrillar proteins: The roles in improving the tenderness of pork longissimus lumborum muscle;Chen;International Journal of Food Science and Technology,2023
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