Green tea catechin prevents oxidative stress-regulated autophagy and apoptosis signaling, and inhibits tenderness in postmortem bovine longissimus thoracis et lumborum muscle
Although green tea catechin has been reported to be an antioxidant and preservative in meat, the extent to which it affects the tenderization of bovine muscle remains largely unknown. This study seeks to evaluate the effect of catechin on the interplay between apoptosis and autophagy, and subsequent...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-10-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157523002018 |