Litcius/Paper detail

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

2020Food Chemistry64 citationsDOI

Topics & Concepts

TendernessMyofibrilSarcomereArginineMeat tendernessChemistryChicken breastFood scienceLysineBiochemistryTroponin TInternal medicineMedicineMyocyteAmino acidMyocardial infarctionMeat and Animal Product QualityAnimal Nutrition and PhysiologyBiochemical effects in animals