Structural Changes and Evolution of Peptides During Chill Storage of Pork-Reference-Cited by-同舟云学术

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Structural Changes and Evolution of Peptides During Chill Storage of Pork

Published:2020-09-22 Issue: Volume:7 Page:
ISSN:2296-861X
Container-title:Frontiers in Nutrition
language:
Short-container-title:Front. Nutr.

Author:

Zou Xiaoyu,He Jing,Zhao Di,Zhang Min,Xie Yunting,Dai Chen,Wang Chong,Li Chunbao

Funder

National Natural Science Foundation of China

Ministry of Agriculture and Rural Affairs of the People's Republic of China

Jiangsu Science and Technology Department

Publisher

Frontiers Media SA

Subject

Nutrition and Dietetics,Endocrinology, Diabetes and Metabolism,Food Science

Reference37 articles.

1. Effects of boning method and postmortem aging on meat quality characteristics of pork loin;Li;Anim Sci J.,2009

2. Effect of Duroc content, sex and aging period on meat and eating quality attributes of pork loin;Channon;Meat Sci,2004

3. Effects of post-mortem aging time and type of aging on palatability of low marbled beef loins;Lepper-Blilie;Meat Sci,2016

4. Muscle composition slightly affects in vitro digestion of aged and cooked meat: identification of associated proteomic markers;Bax;Food Chem,2013

5. The effect of meat processing methods on changes in disulfide bonding and alteration of protein structures: impact on protein digestion products;He;RSC Adv.,2018

Cited by 13 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. Tracking bioactive peptides and their origin proteins during the in vitro digestion of meat and meat products;Food Chemistry;2024-10

2. Comparative Study on the Postmortem Proteolysis and Shear Force during Aging of Pork and Beef Semitendinosus Muscles;Food Science of Animal Resources;2024-09

3. The effect of the production system on the proteomics profiles of the Longissimus thoracis muscle in Arouquesa cattle;Journal of Proteomics;2024-09

4. Characterization of peptides released from frozen-then-aged beef after digestion in an in vitro infant gastrointestinal model;Meat Science;2024-06

5. Efecto de la adición de taninos en la dieta pastoril sobre la calidad de la carne de vaca madurada;Ciencia, Docencia y Tecnología;2023-08-04

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