Revealing the Mechanism of Protein Degradation in Postmortem Meat: The Role of Phosphorylation and Ubiquitination

Revealing the Mechanism of Protein Degradation in Postmortem Meat: The Role of Phosphorylation and Ubiquitination

The aim of this study was to investigate the possible effects of phosphorylation and ubiquitination on the degradation of myofibrillar proteins in mutton with different tenderness. The <i>longissimus thoracis lumborum</i> muscles were chosen and divided into tender and tough groups (<...

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Bibliographic Details
Main Authors: Xinran Zhao, Saisai Wu, Chi Ren, Yuqiang Bai, Chengli Hou, Xin Li, Zhenyu Wang, Dequan Zhang
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Foods
Subjects:
meat tenderness
protein posttranslational modifications
AMPK
E3 ubiquitin ligase
Online Access:https://www.mdpi.com/2304-8158/14/2/184
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