Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies

Meat tenderness is an important quality trait critical to consumer acceptance, and determines satisfaction, repeat purchase and willingness-to-pay premium prices. Recent advances in tenderness research from a variety of perspectives are presented. Our understanding of molecular factors influencing t...

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Veröffentlicht in:	Meat science 2022-03, Vol.185, p.108657-108657, Article 108657
Hauptverfasser:	Warner, Robyn D., Wheeler, Tommy L., Ha, Minh, Li, Xin, Bekhit, Alaa El-Din, Morton, James, Vaskoska, Rozita, Dunshea, Frank R., Liu, Rui, Purslow, Peter, Zhang, Wangang
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Collagen Connective tissue Cooking Genetics High pressure processing Meat - analysis Molecular Muscle, Skeletal - metabolism Nitrosative Oxidation Oxidation-Reduction Postmortem Changes Proteases Proteomics
Online-Zugang:	Volltext
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