The Effect of µ/m‐Calpain on Protein Degradation of Chicken Breast Meat
Author:
Affiliation:
1. College of EngineeringNanjing Agricultural Univ. Nanjing 210095 China
2. Natl. Center of Meat Quality and Safety Control, College of Food Science and TechnologyNanjing Agricultural Univ. Nanjing 210095 China
Funder
National Natural Science Foundation of China
Natural Science Foundation of Jiangsu Province
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14596
Reference34 articles.
1. Effect of myofiber characteristics and thickness of perimysium and endomysium on meat tenderness of chickens
2. μ-Calpain is involved in the postmortem proteolysis of gizzard smooth muscle
3. Postmortem degradation of desmin and calpain in breast and leg and thigh muscles from Taiwan black-feathered country chickens
4. Postmortem role of calpains in Pekin duck skeletal muscles
5. Cross-talk between calpain and caspase-3/-7 in cisplatin-induced apoptosis of melanoma cells: a major role of calpain inhibition in cell death protection and p53 status
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