Effect of chilling rate on heat shock proteins abundance, myofibrils degradation and caspase‐3 activity in postmortem muscles-Reference-Cited by-同舟云学术

Effect of chilling rate on heat shock proteins abundance, myofibrils degradation and caspase‐3 activity in postmortem muscles

Published:2022-08-07 Issue:10 Volume:57 Page:6492-6502
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Huang Caiyan¹²,Ijaz Muawuz³,Chen Li¹,Xiang Can¹,Liang Ce¹,Li Xin¹,Blecker Christophe²,Wang Zhenyu¹^ORCID,Zhang Dequan¹^ORCID

Affiliation:

1. Institute of Food Science and Technology, Chinese Academy of Agriculture Sciences, Key Laboratory of Agro‐Products Quality & Safety Harvest, Storage, Transportation, Management and Control Ministry of Agriculture and Rural Affairs Beijing 100193 China

2. Unit of Food Science and Formulation, Gembloux Agro‐Bio Tech University of Liège Passage d es Déportés 2 Gembloux B‐5030 Belgium

3. Department of Animal Sciences, CVAS‐Jhang 35200 University of Veterinary and Animal Sciences Lahore 54000 Pakistan

Funder

National Key Research and Development Program of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15985

Reference37 articles.

1. Changes in protein abundance between tender and tough meat from bovine Longissimus thoracis muscle assessed by isobaric Tag for Relative and Absolute Quantitation (iTRAQ) and 2-dimensional gel electrophoresis analysis1

2. Consumer evaluation of beef of known categories of tenderness.

3. Heat shock and structural proteins associated with meat tenderness in Nellore beef cattle, a Bos indicus breed

4. The effect of electrical stimulation on post mortem myofibrillar protein degradation and small heat shock protein kinetics in bull beef

5. Effect of heat shock protein 27 on the in vitro degradation of myofibrils by caspase‐3 and μ‐calpain

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