Myofibrillar proteins’ intermolecular interaction weakening and degradation: Are they mainly responsible for the tenderization of meat containing l–arginine, l–lysine, or/and NaCl?
Xiaokang Fan, Xun Gao, Rui Li, Dongmei Pan, Cunliu Zhou
Topics & Concepts
MyofibrilTendernessChemistryLysineFood scienceArginineDegradation (telecommunications)BiochemistryFragmentation (computing)Muscle proteinIntermolecular forceSkeletal muscleAmino acidOrganic chemistryAnatomyMoleculeBiologyComputer scienceEcologyTelecommunicationsMeat and Animal Product QualityBiochemical effects in animalsBee Products Chemical Analysis