ATP regulates the phosphorylation and degradation of myofibrillar proteins in ground ovine muscle-Reference-Cited by-同舟云学术

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ATP regulates the phosphorylation and degradation of myofibrillar proteins in ground ovine muscle

Published:2021-01 Issue:1 Volume:20 Page:311-318
ISSN:2095-3119
Container-title:Journal of Integrative Agriculture
language:en
Short-container-title:Journal of Integrative Agriculture

Author:

REN Chi,HOU Cheng-li,ZHANG De-quan,LI Xin,XIAO Xiong,BAI Yu-qiang

Publisher

Elsevier BV

Subject

Plant Science,Agronomy and Crop Science,Animal Science and Zoology,Food Animals,Ecology,Biochemistry,Food Science

Reference38 articles.

1. 5'-Adenylic acid deaminase in porcine muscle;Aberle;Journal of Food Science,1968

2. ATP metabolites during aging of exudative and nonexudative pork meats;Batlle;Journal of Food Science,2001

3. Phosphorylation of myofibrillar proteins in postmortem ovine muscle with different tenderness;Chen;Journal of the Science of Food and Agriculture,2016

4. Quantitative phosphoproteomic analysis of ovine muscle with different postmortem glycolytic rates;Chen;Food Chemistry,2019

5. Love me tender: an Omics window on the bovine meat tenderness network;D'Alessandro;Journal of Proteomics,2012

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Correlation analysis of phosphorylation of myofibrillar protein and muscle quality of tilapia during storage in ice;Food Chemistry;2024-09

2. Degradation and evaluation of myofibril proteins induced by endogenous protease in aquatic products during storage: a review;Food Science and Biotechnology;2023-03-16

3. Effect of energy metabolism and proteolysis on the toughness of intermediate ultimate pH beef;Meat Science;2022-06

4. Regulatory role of mitochondrial genes in the tenderisation of lamb meat during postmortem ageing;International Journal of Food Science & Technology;2022-03-07

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