Litcius/Paper detail

l-arginine and l-lysine supplementation to NaCl tenderizes porcine meat by promoting myosin extraction and actomyosin dissociation

Xiaokang Fan, Xun Gao, Cunliu Zhou

2024Food Chemistry10 citationsDOI

Topics & Concepts

LysineMyosinArginineChemistryDissociation (chemistry)BiochemistryFood scienceExtraction (chemistry)ChromatographyAmino acidOrganic chemistryMeat and Animal Product QualityAnimal Nutrition and PhysiologyBiochemical effects in animals
l-arginine and l-lysine supplementation to NaCl tenderizes porcine meat by promoting myosin extraction and actomyosin dissociation | Litcius