A comparative study of heat shock protein 70 in normal and PSE (pale, soft, exudative)-like muscle from broiler chickens

Author:

Xing T.,Wang P.,Zhao L.,Liu R.,Zhao X.,Xu X.,Zhou Guanghong

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Reference37 articles.

1. Pale soft exudative (PSE) and dark firm dry (DFD) meats: Causes and measures to reduce these incidences-a mini review;Adzitey;Int. Food Res. J.,2011

2. Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat;Barbut;Meat Sci.,2008

3. Effects of pale, normal, and dark chicken breast meat on microstructure, extractable proteins, and cooking of marinated fillets;Barbut;Poult. Sci.,2005

4. Heat-shock proteins as molecular chaperones;Becker;Eur. J. Biochem.,1994

5. Acetylation: A new key to unlock tau's role in neurodegeneration;Cook;Alzheimers. Res. Ther.,2014

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