Potential mechanism of different gelation properties of white and red muscle fibre from crocodile (Crocodylus siamensis) meat: Study of myofibrillar protein
Hongmei Xiao, Yingfeng Wu, Jia Liu, Lei Zhou, Xianming Zeng, Xue Zhao
Topics & Concepts
MyofibrilCrocodileChemistryTorsoAnatomySarcomereMyosinBiophysicsTitinBiochemistryMyocyteBiologyCell biologyEcologyMeat and Animal Product QualityMuscle metabolism and nutritionBiochemical effects in animals