Reactive oxygen species‐mediated oxidative stress accelerates glycolysis via activation of the <scp>CaMKKβ</scp> / <scp>AMPK</scp> pathway in the yak <i>longissimus dorsi</i> postmortem-Reference-Cited by-同舟云学术

Reactive oxygen species‐mediated oxidative stress accelerates glycolysis via activation of the CaMKKβ / AMPK pathway in the yak longissimus dorsi postmortem

Published:2022-08-17 Issue:2 Volume:103 Page:514-523
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Zhu Xijin¹,Kong Xiangying²,Zang Lei¹,Sun Nan¹,Yu Qunli¹,Han Ling¹^ORCID

Affiliation:

1. College of Food Science and Engineering Gansu Agricultural University Lanzhou 730070 P. R. China

2. Animal Husbandry and Veterinary Institute of Haibei Prefecture Haibei 812200 P. R. China

Funder

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.12161

Reference48 articles.

1. Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes

2. The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle

3. Influence of transport conditions and pre-slaughter water shower spray during summer on protein characteristics and water distribution of broiler breast meat

4. Study of the AMP-activated Protein Kinase Role in Energy Metabolism Changes during the Postmortem Aging of Yak Longissimus dorsal

5. Activating AMP-Activated Protein Kinase without AMP

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Differential regulation of physicochemical properties and myofibrillar protein degradation of yak meat by interactions between reactive oxygen species and reactive nitrogen species during postmortem aging;Journal of the Science of Food and Agriculture;2024-09-13