A New Insight into the Role of Calpains in Post-mortem Meat Tenderization in Domestic Animals: A review

A New Insight into the Role of Calpains in Post-mortem Meat Tenderization in Domestic Animals: A review

Tenderness is the most important meat quality trait, which is determined by intracellular environment and extracellular matrix. Particularly, specific protein degradation and protein modification can disrupt the architecture and integrity of muscle cells so that improves the meat tenderness. Endogen...

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Bibliographic Details
Main Authors: Ting Lian, Linjie Wang, Yiping Liu
Format: Article
Language:English
Published: Asian-Australasian Association of Animal Production Societies 2013-03-01
Series:Asian-Australasian Journal of Animal Sciences
Subjects:
Calpains
Post-mortem Meat tenderization
Proteolysis System
Domestic Animals
Online Access:http://www.ajas.info/upload/pdf/ajas-26-3-443-18.pdf

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