Proteomic analyses of mitochondrial damage in postmortem beef muscles-Reference-Cited by-同舟云学术

Proteomic analyses of mitochondrial damage in postmortem beef muscles

Published:2022-01-26 Issue:10 Volume:102 Page:4182-4191
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Liu Chunmei¹,Wei Qichao¹,Li Xia¹,Han Dong¹,Liu Jiqian¹,Huang Feng¹^ORCID,Zhang Chunhui¹^ORCID

Affiliation:

1. Institute of Food Science and Technology Chinese Academy of Agricultural Sciences, Key Laboratory of Agro‐Products Processing, Ministry of Agriculture Beijing 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.11767

Reference50 articles.

1. Biomarkers of meat tenderness: Present knowledge and perspectives in regards to our current understanding of the mechanisms involved

2. Meat tenderness and muscle growth: is there any relationship?

3. Early postmortem biochemical factors influence tenderness and water-holding capacity of three porcine muscles1

4. μ-Calpain is essential for postmortem proteolysis of muscle proteins1,2

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

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