Effect of Nitric Oxide on μ-Calpain Activation, Protein Proteolysis, and Protein Oxidation of Pork during Post-Mortem Aging-Reference-Cited by-同舟云学术

Effect of Nitric Oxide on μ-Calpain Activation, Protein Proteolysis, and Protein Oxidation of Pork during Post-Mortem Aging

Published:2014-06-16 Issue:25 Volume:62 Page:5972-5977
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Li Yu-pin¹,Liu Rui¹,Zhang Wan-gang¹,Fu Qing-quan²,Liu Nian¹,Zhou Guang-hong¹

Affiliation:

1. Lab of Meat Processing and Quality Control of EDU, College of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Nanjing Agriculture University, Nanjing, Jiangsu 210095, China

2. School of Biochemical and Environmental Engineering, Nanjing Xiaozhuang University, Nanjing, Jiangsu 211171, China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf501332d

Reference32 articles.

1. Inhibition of nitric oxide release pre-slaughter increases post-mortem glycolysis and improves tenderness in ovine muscles

2. Breast meat quality of broiler chickens can be affected by managing the level of nitric oxide

3. Measurement of nitric oxide and the effect of enhancing or inhibiting it on tenderness changes of meat

4. Proteolysis of specific muscle structural proteins by mu-calpain at low pH and temperature is similar to degradation in postmortem bovine muscle.

5. The Calpain System

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