کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5791377 1109610 2014 54 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Small heat shock proteins and their role in meat tenderness: A review
ترجمه فارسی عنوان
پروتئین کم شوک حرارت و نقش آنها در حساسیت گوشت: بررسی
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی
The eating quality of meat is a result of complex interactions between the biological traits and biochemical processes during the conversion of muscle to meat. It was hypothesised that muscles inevitably engage towards apoptotic cell death due to the termination of oxygen and nutrient supply to the muscle following exsanguination. Thus, factors that regulate the process of apoptotic cell death of muscle cells are believed to ultimately influence meat quality. Proteomic studies have associated the regulation of small heat shock proteins (sHSPs) with various meat quality attributes including tenderness, colour, juiciness and flavour. Due to the anti-apoptotic and chaperone functions of sHSPs, they are proposed to be involved with the eating quality of meat. In this review, we discuss the possible chaperone and anti-apoptotic role of sHSPs during the conversion of muscle to meat and consider the repercussions of this on the development of meat tenderness.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 96, Issue 1, January 2014, Pages 26-40
نویسندگان
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