Oxidation of myofibrillar protein and crosslinking behavior during processing of traditional air-dried yak (Bos grunniens) meat in relation to digestibility
Jibing Ma, Xinyue Wang, Qiao Li, Li Zhang, Zhuo Wang, Ling Han, Qunli Yu
Topics & Concepts
ChemistryChewinessYAKLipid oxidationMyofibrilProtein CarbonylationFood scienceHydrolysisBiochemistryLipid peroxidationEnzymeAnimal scienceAntioxidantBiologyMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesBiochemical effects in animals