Phosphorylation prevents in vitro myofibrillar proteins degradation by μ-calpain.
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DOI: 10.1016/j.foodchem.2016.09.048
Abstract: Myofibrillar proteins degradation contributes to meat tenderisation during post-mortem ageing. Protein phosphorylation has been revealed to be associated with meat tenderness in recent years. This study was undertaken to determine the impact of myofibrillar proteins… read more here.
Keywords: degradation; degradation calpain; proteins degradation; myofibrillar proteins ... See more keywords