Decrease in Intramuscular Levels of Phosphatidylethanolamine Bearing Arachidonic Acid During Postmortem Aging Depends on Meat Cuts and Breed-Reference-Cited by-同舟云学术

Decrease in Intramuscular Levels of Phosphatidylethanolamine Bearing Arachidonic Acid During Postmortem Aging Depends on Meat Cuts and Breed

Published:2019-04-03 Issue:5 Volume:121 Page:1800370
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Yamashita Shinji¹,Shimada Kenichiro¹,Sakurai Riho¹,Yasuda Nohara¹,Oikawa Nayoko¹,Kamiyoshihara Reina²,Otoki Yurika²,Nakagawa Kiyotaka²,Miyazawa Teruo³⁴,Kinoshita Mikio¹

Affiliation:

1. Department of Life and Food Science, Obihiro University of Agriculture and Veterinary MedicineObihiroHokkaido 080‐8555Japan

2. Food and Biodynamic Chemistry Laboratory, Graduate School of Agricultural Science, Tohoku UniversitySendaiMiyagi 980‐0845Japan

3. Food and Biotechnology Innovation Project, New Industry Creation Hatchery Center (NICHe), Tohoku UniversitySendaiMiyagi 980‐8579Japan

4. Food and Health Science Research Unit, Graduate School of Agricultural Science, Tohoku UniversitySendaiMiyagi 980‐0845Japan

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201800370

Reference24 articles.

1. Structural weakening of skeletal muscle tissue during post-mortem ageing of meat: the non-enzymatic mechanism of meat tenderization

2. Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system

3. Components contributing to the improvement of meat taste during storage.

4. Digestion of proteins associated with the Z-disc by calpain

5. Requirement of phosphatidylinositol 4,5-bisphosphate for α-actinin function

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