1
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Li C, Bassey AP, Zhou G. Molecular Changes of Meat Proteins During Processing and Their Impact on Quality and Nutritional Values. Annu Rev Food Sci Technol 2023; 14:85-111. [PMID: 36972162 DOI: 10.1146/annurev-food-052720-124932] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/29/2023]
Abstract
Meats are rich in lipids and proteins, exposing them to rapid oxidative changes. Proteins are essential to the human diet, and changes in the structure and functional attributes can greatly influence the quality and nutritional value of meats. In this article, we review the molecular changes of proteins during processing, their impact on the nutritional value of fresh and processed meat, the digestibility and bioavailability of meat proteins, the risks associated with high meat intake, and the preventive strategies employed to mitigate these risks. This information provides new research directions to reduce or prevent oxidative processes that influence the quality and nutritional values of meat.
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Affiliation(s)
- Chunbao Li
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Collaborative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, PR China;
| | - Anthony Pius Bassey
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Collaborative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, PR China;
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education; Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs; Jiangsu Collaborative Center of Meat Production, Processing and Quality Control; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu, PR China;
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2
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Identification and characterization of phosphoproteins in the striated and smooth adductor muscles of Yesso scallop Patinopecten yessoensis. Food Chem 2022; 372:131242. [PMID: 34818726 DOI: 10.1016/j.foodchem.2021.131242] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Revised: 09/08/2021] [Accepted: 09/24/2021] [Indexed: 12/17/2022]
Abstract
Many proteins are known to be phosphorylated, affecting important regulatory factors of muscle quality in the aquatic animals. The striated and smooth adductor muscles of Yesso scallop Patinopecten yessoensis were used to investigate muscle texture and identify phosphoproteins by histological methods and phosphoproteomic analysis. Our present study reveals that muscle fiber density is in relation to meat texture of the striated and smooth adductor muscles. The phosphoproteomic analysis has identified 764 down-regulated and 569 up-regulated phosphosites on 743 phosphoproteins in the smooth muscle compared to the striated part. The identification of unique phosphorylation sites in glycolytic enzymes may increase the activity of glycolytic enzymes and the rate of glycolysis in the striated adductor muscle. The present findings will provide new evidences on the role of muscle structure and protein phosphorylation in scallop muscle quality and thus help to develop strategies for improving meat quality of scallop products.
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3
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Effects of acetylation on dissociation and phosphorylation of actomyosin in postmortem ovine muscle during incubation at 4 °C in vitro. Food Chem 2021; 356:129696. [PMID: 33838605 DOI: 10.1016/j.foodchem.2021.129696] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2020] [Revised: 03/19/2021] [Accepted: 03/22/2021] [Indexed: 12/11/2022]
Abstract
This study aimed to assess the effects of acetylation levels on actomyosin disassociation and phosphorylation of lamb during incubation at 4 °C. Samples of whole proteins from lamb longissimus thoracis muscles were prepared and assigned into three treatments (high, middle and low acetylation groups). The results showed that deacetylation of myosin heavy chain and actin was inhibited by lysine deacetylase inhibitor trichostatin A and nicotinamide in this study. Phosphorylation levels of myosin heavy chain and actin were inhibited by their acetylation during incubation in vitro. Actomyosin disassociation degree in high acetylation group was significantly lower than that in middle and low acetylation groups (P < 0.05). The ATPase activity in high acetylation group was significantly higher than that in middle and low acetylation groups (P < 0.05). In conclusion, acetylation of myosin heavy chain and actin inhibited actomyosin dissociation by inhibiting their phosphorylation at 4 °C in vitro.
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4
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Li X, Zhang D, Ren C, Bai Y, Ijaz M, Hou C, Chen L. Effects of protein posttranslational modifications on meat quality: A review. Compr Rev Food Sci Food Saf 2020; 20:289-331. [PMID: 33443799 DOI: 10.1111/1541-4337.12668] [Citation(s) in RCA: 34] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2020] [Revised: 08/14/2020] [Accepted: 10/20/2020] [Indexed: 02/06/2023]
Abstract
Meat quality plays an important role in the purchase decision of consumers, affecting producers and retailers. The formation mechanisms determining meat quality are intricate, as several endogenous and exogenous factors contribute during antemortem and postmortem periods. Abundant research has been performed on meat quality; however, unexpected variation in meat quality remains an issue in the meat industry. Protein posttranslational modifications (PTMs) regulate structures and functions of proteins in living tissues, and recent reports confirmed their importance in meat quality. The objective of this review was to provide a summary of the research on the effects of PTMs on meat quality. The effects of four common PTMs, namely, protein phosphorylation, acetylation, S-nitrosylation, and ubiquitination, on meat quality were discussed, with emphasis on the effects of protein phosphorylation on meat tenderness, color, and water holding capacity. The mechanisms and factors that may affect the function of protein phosphorylation are also discussed. The current research confirms that meat quality traits are regulated by multiple PTMs. Cross talk between different PTMs and interactions of PTMs with postmortem biochemical processes need to be explored to improve our understanding on factors affecting meat quality.
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Affiliation(s)
- Xin Li
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Dequan Zhang
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Chi Ren
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Yuqiang Bai
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Muawuz Ijaz
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Chengli Hou
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
| | - Li Chen
- Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
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5
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Cao L, Hou C, Hussain Z, Zhang D, Wang Z. Quantitative phosphoproteomics analysis of actomyosin dissociation affected by specific site phosphorylation of myofibrillar protein. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109269] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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6
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Melo AMP, López‐Pedrouso M, Costa RG, Franco D, Alencar Araripe Noronha Moura A, Silva TA, Moreno FBMB, Lima Júnior V, Oliveira Monteiro‐Moreira AC, Medeiros AN, Azevedo Moreira R, Lorenzo JM. Proteome changes in lamb
semimembranosus
muscles associated with the inclusion of sunflower cake in their diet. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14328] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Affiliation(s)
| | - María López‐Pedrouso
- Department of Zoology, Genetics and Physical Anthropology University of Santiago de Compostela 15872 Santiago de Compostela Spain
| | | | - Daniel Franco
- Centro Tecnológico de la Carne de Galicia Parque Tecnológico de Galicia Rúa Galicia No 4 32900 Ourense Spain
| | | | | | | | | | | | | | | | - Jose M. Lorenzo
- Centro Tecnológico de la Carne de Galicia Parque Tecnológico de Galicia Rúa Galicia No 4 32900 Ourense Spain
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7
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Zhang Y, Zhang D, Huang Y, Chen L, Bao P, Fang H, Zhou C. L-arginine and L-lysine degrade troponin-T, and L-arginine dissociates actomyosin: Their roles in improving the tenderness of chicken breast. Food Chem 2020; 318:126516. [PMID: 32146313 DOI: 10.1016/j.foodchem.2020.126516] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/19/2019] [Revised: 02/20/2020] [Accepted: 02/27/2020] [Indexed: 01/12/2023]
Abstract
This work investigated the effects of L-arginine (Arg) and L-lysine (Lys) on the tenderness of chicken breast and explored the possible mechanisms underlying this effect for the first time. The results showed that both Arg and Lys decreased the shear force and increased the pH value, sarcomere length and myofibrillar fragmentation index as well as degraded the troponin-T by keeping calpain activity in chicken breast. In addition, Arg effectively reduced Ca2+/Mg2+-ATPase activities and promoted actomyosin dissociation. These results indicated that both Arg and Lys could enhance the tenderness of chicken breast, and it could also explain why Arg was more effective than Lys in improving the tenderness of chicken breast. These results will help facilitate the development of industrial-scale methods for improving the tenderness of meat products.
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Affiliation(s)
- Yinyin Zhang
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, PR China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui, PR China
| | - Daojing Zhang
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, PR China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui, PR China
| | - Yajun Huang
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, PR China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui, PR China
| | - Li Chen
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, PR China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui, PR China
| | - Pengqi Bao
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, PR China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui, PR China
| | - Hongmei Fang
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, PR China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui, PR China
| | - Cunliu Zhou
- Engineering Research Center of Bio-Process, Ministry of Education, Hefei University of Technology, Hefei 230009, Anhui, PR China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, Anhui, PR China.
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8
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Ren C, Hou C, Li Z, Li X, Bai Y, Zhang D. Effects of temperature on protein phosphorylation in postmortem muscle. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:551-559. [PMID: 31587285 DOI: 10.1002/jsfa.10045] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/14/2019] [Revised: 08/29/2019] [Accepted: 09/13/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Phosphorylation is one of the most important post-translational modifications. Currently, many postmortem protein phosphorylation studies in muscle have been related to meat quality such as tenderness and color stability. However, the effects of various storage temperatures (25, 15, 4 and -1.5 °C) on the phosphorylation level of protein are poorly understood. Changes in the protein phosphorylation levels in postmortem ovine muscle at various storage temperatures were determined in this study. RESULTS The obtained data showed that pH decline rate was significantly inhibited at -1.5 °C from 12 h to 7 days postmortem (P < 0.05). The ATP consumption rate was higher at 25 °C than that at other three temperatures (P < 0.05). Analysis of the temperature, pH and ATP content revealed that the ATP content was related to the phosphorylation levels of individual protein bands. Phosphorylated myofibrillar and sarcoplasmic proteins, such as myosin binding protein C, troponin T3, myosin light chain 1, glucose-6-phosphate isomerase and pyruvate kinase, were mainly involved in glycolysis and muscle contraction. CONCLUSION The global and specific protein phosphorylation levels can be influenced by the postmortem storage temperature of muscle. Phosphorylation of proteins was correlated with glycolysis and muscle contraction. Certain phosphorylated proteins, such as heat shock proteins, require further study to clarify their effects on meat traits. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Chi Ren
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Product Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Chengli Hou
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Product Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Zheng Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Product Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Xin Li
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Product Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Yuqiang Bai
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Product Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
| | - Dequan Zhang
- Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Product Processing, Ministry of Agriculture and Rural Affairs, Beijing, China
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9
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Chen L, Liu J, Kaneko G, Xie J, Wang G, Yu D, Li Z, Ma L, Qi D, Tian J, Gong W, Zhang K, Yu E. Quantitative phosphoproteomic analysis of soft and firm grass carp muscle. Food Chem 2020; 303:125367. [DOI: 10.1016/j.foodchem.2019.125367] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2019] [Revised: 08/07/2019] [Accepted: 08/12/2019] [Indexed: 12/24/2022]
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10
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López-Pedrouso M, Franco D, Serrano MP, Maggiolino A, Landete-Castillejos T, De Palo P, Lorenzo JM. A proteomic-based approach for the search of biomarkers in Iberian wild deer (Cervus elaphus) as indicators of meat quality. J Proteomics 2019; 205:103422. [PMID: 31228583 DOI: 10.1016/j.jprot.2019.103422] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2019] [Revised: 05/04/2019] [Accepted: 06/17/2019] [Indexed: 12/21/2022]
Abstract
The positive perception of deer meat among consumers is growing. Consequently, further efforts are needed to control its meat quality. Specifically, the aim of this study was to search protein biomarkers in connection with tenderness and intramuscular fat (IMF) content of Iberian wild red deer (Cervus elaphus) meat. Twelve venison samples classified as tender, intermediate and tough meat, as well as with different IMF were studied, using quantitative proteomic by SWATH-MS combined with bioinformatic analyses. The study of muscle proteome showed significant differences among these three groups of meat samples, since five differentially abundant proteins (IVD, LAMB1, MYL3, SDHC and SDHA) and six (FABP4, IVD, LAMB1, MYL3, CRYZ and SERPINB6) were strongly correlated with tenderness and IMF, respectively. The proteomic approach provides protein biomarkers linked to venison meat quality and marked changes in proteins related to oxidoreductase complex in skeletal muscle. SIGNIFICANCE: Meat tenderness and IMF are major concerns in game meat. The proteomic approach demonstrated a strong correlation between proteins and these quality traits, despite the complexity of samples (wild animals hunted at different ages). Our results suggest that several proteins can be biomarkers and provide a molecular insight.
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Affiliation(s)
- María López-Pedrouso
- Department of Zoology, Genetics and Physical Anthropology, University of Santiago de Compostela, Santiago de Compostela 15872, Spain
| | - Daniel Franco
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense 32900, Spain
| | - Martina P Serrano
- Animal Science Techniques Applied to Wildlife Management Research Group, Instituto de Investigación en Recursos Cinegéticos, Albacete Section of CSIC-UCLM-JCCM, Universidad de Castilla-La Mancha, Campus Universitario sn, Albacete 02071, Spain; Sección de Recursos Cinegéticos y Ganaderos, Instituto de Desarrollo Regional of Universidad de Castilla-La Mancha, Campus Universitario sn, Albacete 02071, Spain; Departamento de Ciencia y Tecnología Agroforestal y Genética, Escuela Técnica Superior de Ingenieros Agrónomos y Montes of Universidad de Castilla-La Mancha, Campus Universitario sn, Albacete 02071, Spain
| | - Aristide Maggiolino
- Department of Veterinary Medicine, University of Bari A. Moro, Italy, S.P. per Casamassima, km 3, Valenzano, 70010 Bari, Italy
| | - Tomás Landete-Castillejos
- Animal Science Techniques Applied to Wildlife Management Research Group, Instituto de Investigación en Recursos Cinegéticos, Albacete Section of CSIC-UCLM-JCCM, Universidad de Castilla-La Mancha, Campus Universitario sn, Albacete 02071, Spain; Sección de Recursos Cinegéticos y Ganaderos, Instituto de Desarrollo Regional of Universidad de Castilla-La Mancha, Campus Universitario sn, Albacete 02071, Spain; Departamento de Ciencia y Tecnología Agroforestal y Genética, Escuela Técnica Superior de Ingenieros Agrónomos y Montes of Universidad de Castilla-La Mancha, Campus Universitario sn, Albacete 02071, Spain
| | - Pasquale De Palo
- Department of Veterinary Medicine, University of Bari A. Moro, Italy, S.P. per Casamassima, km 3, Valenzano, 70010 Bari, Italy
| | - José M Lorenzo
- Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense 32900, Spain.
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11
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Quantitative phosphoproteomic analysis of ovine muscle with different postmortem glycolytic rates. Food Chem 2019; 280:203-209. [DOI: 10.1016/j.foodchem.2018.12.056] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2018] [Revised: 11/12/2018] [Accepted: 12/12/2018] [Indexed: 12/19/2022]
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12
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Cao L, Hou C, Shen Q, Zhang D, Wang Z. Phosphorylation of myosin regulatory light chain affects actomyosin dissociation and myosin degradation. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14138] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Lichuang Cao
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Chengli Hou
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Qingwu Shen
- College of Food Science and Technology Hunan Agricultural University Changsha Hunan 410128 China
| | - Dequan Zhang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 China
| | - Zhenyu Wang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture and Rural Affairs Beijing 100193 China
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13
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Wang Y, Li X, Li Z, Li M, Zhu J, Zhang D. Changes in degradation and phosphorylation level of titin in three ovine muscles during postmortem. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13663] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Ying Wang
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
- Laboratory of Biomechanics and Engineering; Institute of Biophysics and College of Science; Northwest A&F University; Yangling Shaanxi 712100 China
| | - Xin Li
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
| | - Zheng Li
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
| | - Meng Li
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
| | - Jie Zhu
- Laboratory of Biomechanics and Engineering; Institute of Biophysics and College of Science; Northwest A&F University; Yangling Shaanxi 712100 China
- Sino-US Joint Research Center for Food Safety; Northwest A&F University; Yangling Shaanxi 712100 China
| | - Dequan Zhang
- Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; Ministry of Agriculture; Beijing 100193 China
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