Mechanism of textural properties changes of cooked chicken in early postmortem: Effect of protein degradation induced by calpain on heating shrinkage
Yunhao Ma, Ying Wang, Zhaoming Wang, Bo Chen, Yong Xie, Cheng Tang, Cong Li, Kai Zhou, Hui Zhou, Baocai Xu
Topics & Concepts
MyofibrilCalpainShrinkageFood scienceChemistryProtein degradationBiophysicsCooked meatSarcoplasmMuscle proteinAnatomyCell biologyBiochemistryBiologyMaterials scienceComposite materialEnzymeEndoplasmic reticulumSkeletal muscleMeat and Animal Product QualityAnimal Nutrition and PhysiologyBee Products Chemical Analysis