Calpain activation and proteolysis in postmortem goose muscles
Author:
Affiliation:
1. Department of Animal Science Chinese Culture University Taipei City Taiwan
2. Department of Animal Science National Chiayi University Chiayi City Taiwan
3. Department of Animal Science Iowa State University Ames IA USA
Publisher
Wiley
Subject
General Agricultural and Biological Sciences,General Medicine
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/asj.13423
Reference72 articles.
1. Profile of biochemical traits influencing tenderness of muscles from the beef round
2. Calpain 11 is unique to mouse spermatogenic cells
3. Further processing characteristics of breast and leg meat from fast-, medium- and slow-growing commercial chickens
4. Identification of different domains of calpain and calpastatin from chicken blood and their role in post-mortem aging of meat during holding at refrigeration temperatures
5. Changes in the calpains and calpastatin during postmortem storage of bovine muscle.
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1. Effects of stepwise chilling with calcium incubation on proteolysis and tenderization in postmortem goose muscle;Poultry Science;2023-08
2. Slaughter performance of the main goose breeds raised commercially in China and nutritional value of the meats of the goose breeds: a systematic review;Journal of the Science of Food and Agriculture;2022-10-28
3. Advances in application of ultrasound in meat tenderization: A review;Frontiers in Sustainable Food Systems;2022-08-25
4. Effect of high‐concentrate diets on mRNA expression of genes related to muscle fiber type and metabolism of psoas major muscle in goats;Animal Science Journal;2022-01
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