Differential regulation of physicochemical properties and myofibrillar protein degradation of yak meat by interactions between reactive oxygen species and reactive nitrogen species during postmortem aging
These findings provide new insights into meat tenderization patterns through the interaction between ROS and RNS. © 2024 Society of Chemical Industry.
Authors
- Yiheng Li (ORCID: https://orcid.org/0000-0002-8681-6814)
- Xiangying Kong
- Xinrong Bu
- Hongmei Shi (ORCID: https://orcid.org/0000-0002-8737-6259)
- Li Zhang (ORCID: https://orcid.org/0000-0002-2640-5837)
- Yufeng Duan (ORCID: https://orcid.org/0000-0002-9015-2619)
- Xue Yang
- Ruheng Shen
Institutions
- Gansu Agricultural University (CN)
- Gansu Provincial Agriculture and Animal Husbandry (CN)
- Qingdao Institute of Animal Husbandry and Veterinary Medicine (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2024-09-13
- DOI
- https://doi.org/10.1002/jsfa.13886
- Citations
- 2
- Primary Topic
- Meat and Animal Product Quality
- Type
- article
- Field-Weighted Citation Impact
- 0.68