Apoptosis and its role in postmortem meat tenderness: A comprehensive review

Tenderness is considered a crucial attribute of postmortem meat quality, directly influencing consumers' preferences and industrial economic benefits. The degradation of myofibrillar proteins by endogenous enzymes within muscle fibers is believed to be the most effective pathway for meat tender...

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Veröffentlicht in:	Meat science 2025-01, Vol.219, p.109652, Article 109652
Hauptverfasser:	Zhao, Yingxin, Xiang, Can, Roy, Bimol C., Bruce, Heather L., Blecker, Christophe, Zhang, Yanyan, Liu, Chongxin, Zhang, Dequan, Chen, Li, Huang, Caiyan
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Apoptosis Meat - analysis Meat tenderness Mitochondrial apoptosis pathway Muscle, Skeletal Myofibrillar proteins Postmortem Changes Postmortem muscle Reactive Oxygen Species - metabolism Red Meat - analysis
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