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    Revealing the Mechanism of Protein Degradation in Postmortem Meat: The Role of Phosphorylation and Ubiquitination by Xinran Zhao, Saisai Wu, Chi Ren, Yuqiang Bai, Chengli Hou, Xin Li, Zhenyu Wang, Dequan Zhang

    Published 2025-01-01
    “…The <i>longissimus thoracis lumborum</i> muscles were chosen and divided into tender and tough groups (<i>n</i> = 9), and then stored at 4 °C for 1 h, 12 h, 1 d, 3 d, and 5 d postmortem. …”
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