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This research aimed to explore the effects of the nitric oxide synthase (NOS) inhibitor (L‐NAME) on mitochondria apoptosis in postmortem Gannan yak (Bos grunniens) longissimus dorsi (LD) muscle and to explore its effect on meat quality further. The Gannan yak meat samples were treated with the control group (0.9% NaCl) and L‐NAME (20, 60, and 100 mM) for 24 h and then stored for 0, 1, 3, 5, and 7...
Abstract
HSP27 and αβ‐crystallin are molecular chaperones participating in multiple cellular processes. Their roles in the development of postmortem meat quality remain unclear. The current study was designed to investigate the relationship between the concentrations of HSP27 and αβ‐crystallin with meat quality during postmortem aging. Specifically, cooking loss, color, pH, and the myofibril fragmentation...
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