| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7602034 | Food Chemistry | 2013 | 5 Pages |
Abstract
⺠We demonstrated the postmortem changes in avian gizzard smooth muscle stored at 5 °C. ⺠Results show that μ-calpain autolysis paralleled desmin degradation. ⺠μ-Calpain is actively involved in the postmortem proteolysis of gizzard smooth muscle.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Ya-Shiou Chang, Marvin H. Stromer, Rong-Ghi R. Chou,