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The influence of protein phosphorylation on meat color stability was investigated in this study. Phosphatase and protein kinase inhibitors were added to minced ovine Longissimus thoracis et lumborum (LTL) muscle to manipulate the global phosphorylation of sarcoplasmic proteins. The data obtained show that the rate and extent of pH decline, along with lactate accumulation in postmortem muscle, were...
Pale, soft, and exudative (PSE) meat has been recognized for decades and causes huge economic loss to the meat industry due to its inferior quality. Although it has been well established that fast and excessive glycolysis combined with high temperature in muscle early postmortem is the cause of PSE meat, the molecular mechanisms associated with this abnormal glycolysis remain poorly defined. Our previous...
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