Open Access488 Postmortem muscle protein degradation and meat quality.
Author(s) -
K. M. Carlin
Publication year - 2018
Publication title -
journal of animal science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.928
H-Index - 156
eISSN - 1525-3015
pISSN - 0021-8812
DOI - 10.1093/jas/sky404.596
Subject(s) - protein degradation , protein turnover , myofibril , proteolysis , microbiology and biotechnology , heat shock protein , glycolysis , proteomics , postmortem changes , tenderness , myosin , meat tenderness , proteasome , biochemistry , sarcomere , oxidative phosphorylation , biology , hsp70 , metabolism , protein biosynthesis , myocyte , enzyme , food science , pathology , medicine , gene
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