| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7634385 | Journal of Proteomics | 2016 | 13 Pages |
Abstract
Our review discusses the evidences collected by means of the 'omics' technologies about the proteolytic mechanisms that act in the muscle-to-meat conversion process, leading the muscle to reach the acceptable tenderness of the eatable meat. We consider the proteolytic enzymes and their substrate individually, summarizing the most significant data from the omic approach, and discussing their possible role of marker of tenderness.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Alessandro Lana, Lello Zolla,