Effects of different protein phosphorylation levels on the tenderness of different ultimate pH beef
Jiqiang Li, Yan Zhao, Rongrong Liang, Yanwei Mao, Huixin Zuo, David Hopkins, Xiaoyin Yang, Xin Luo, Lixian Zhu, Yimin Zhang
Topics & Concepts
TendernessPhosphorylationChemistryAgeingFood scienceSignificant differenceBiochemistryAnimal scienceAndrologyBiologyInternal medicineMedicineMeat and Animal Product QualityAnimal Nutrition and PhysiologyNeurobiology and Insect Physiology Research