Effects of temperature on protein phosphorylation in postmortem muscle-Reference-Cited by-同舟云学术

Effects of temperature on protein phosphorylation in postmortem muscle

Published:2019-11-14 Issue:2 Volume:100 Page:551-559
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Ren Chi¹,Hou Chengli¹,Li Zheng¹,Li Xin¹,Bai Yuqiang¹,Zhang Dequan¹^ORCID

Affiliation:

1. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Product Processing, Ministry of Agriculture and Rural Affairs Beijing China

Funder

Earmarked Fund for China Agriculture Research System

National Natural Science Foundation of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10045

Reference34 articles.

1. Influence of high pre-rigor temperature and fast pH fall on muscle proteins and meat quality: a review

2. Length of exposure to high post-rigor temperatures affects the tenderisation of the beef M. longissmus dorsi

3. The effect of temperature in the range of − 0.8 to 4 °C on lamb meat color stability

4. A high rigor temperature, not sarcomere length, determines light scattering properties and muscle colour in beef M. sternomandibularis meat and muscle fibres

5. High and low rigor temperature effects on sheep meat tenderness and ageing

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