Protein Phosphorylation and Meat Quality

Häftad, Engelska, 2022

AvDequan Zhang,Xin Li,Li Chen,Chengli Hou,Zhenyu Wang

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The book focuses on the current research of the relation between protein phosphorylation and meat quality, reviews the influence mechanism of protein phosphorylation on meat quality, and summarizes the improvement of meat quality by regulating protein phosphorylation.

Produktinformation

Utgivningsdatum2022-02-14
Mått155 x 235 x 18 mm
Vikt487 g
FormatHäftad
SpråkEngelska
Antal sidor303
Upplaga22001
FörlagSpringer Verlag, Singapore
ISBN9789811594434

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Section 1. Relationship Between Protein Phosphorylation and Meat Quality.- Chapter 1. Protein phosphorylation detection method.- Chapter 2. Protein phosphorylation affects meat color.- Chapter 3. Protein phosphorylation affects meat tenderness.- Chapter 4. Protein phosphorylation affects meat water holding capacity.- Section 2. Mechanism of the Effect of Protein Phosphorylation on Meat Quality.- Chapter 5. Mechanism of the effect of protein phosphorylation on postmortem glycolysis.- Chapter 6. Mechanism of protein phosphorylation affecting myofibril protein degradation.- Chapter 7. Influence mechanism of protein phosphorylation on calpain activity.- Chapter 8. Influence mechanism of protein phosphorylation on myoglobin.- Section 3. Improvement of Meat Quality by Regulating Protein Phosphorylation.- Chapter 9. Effects of temperature on protein phosphorylation.- Chapter 10. Effects of ionic strength on protein phosphorylation.- Chapter 11. Improvement of meat quality by novel technology.