L-arginine and L-lysine degrade troponin-T, and L-arginine dissociates actomyosin: Their roles in improving the tenderness of chicken breast
Yinyin Zhang, Daojing Zhang, Yajun Huang, Li Chen, Pengqi Bao, Hongmei Fang, Cunliu Zhou
Topics & Concepts
TendernessMyofibrilSarcomereArginineMeat tendernessChemistryChicken breastFood scienceLysineBiochemistryTroponin TInternal medicineMedicineMyocyteAmino acidMyocardial infarctionMeat and Animal Product QualityAnimal Nutrition and PhysiologyBiochemical effects in animals