High early post-mortem temperature induces activation of AMP-activated protein kinase and development of pale, soft and exudative characteristics in turkey muscles

Meat Science

Volumn 93, Issue 3, 2013, Pages 600-606

  Zhu, X ^a,d   Ruusunen, M ^b   Gusella, M ^c   Yla Ajos M ^b   Xu, X ^a   Zhou, G ^a   Puolanne, E ^b  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b UNIVERSITY OF HELSINKI   (Finland)

^c UNIVERSITY OF PADOVA   (Italy)

^d JIANGSU SECOND NORMAL UNIVERSITY   (China)

Author keywords

AMP activated protein kinase; Meat quality; Phosphorylase; Post mortem temperature

Indexed keywords

AMP-ACTIVATED PROTEIN KINASE; DRIP LOSS; HIGH TEMPERATURE; MEAT QUALITY; MYOFIBRILLAR; PHOSPHORYLASE; PROTEIN SOLUBILITY; R VALUE; SARCOPLASMIC; SDS-PAGE; TURKEY MUSCLES; WESTERN BLOTTING;

MUSCLE; PHOSPHORYLATION; PROTEINS; SOLUBILITY;

ENZYME ACTIVITY;

HYDROXYMETHYLGLUTARYL COENZYME A REDUCTASE KINASE; LACTIC ACID; MUSCLE PROTEIN; PHOSPHORYLASE;

ANIMAL; ARTICLE; COLOR; CYTOLOGY; ENZYME ACTIVATION; ENZYMOLOGY; GLYCOLYSIS; HEAT; MEAT; METABOLISM; MUSCLE FIBRIL; PH; PROTEIN DENATURATION; PROTEIN INTAKE; SARCOPLASMIC RETICULUM; SKELETAL MUSCLE; SOLUBILITY; TURKEY (BIRD);

AMP-ACTIVATED PROTEIN KINASES; ANIMALS; COLOR; DIETARY PROTEINS; ENZYME ACTIVATION; GLYCOLYSIS; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; LACTIC ACID; MEAT; MUSCLE PROTEINS; MUSCLE, SKELETAL; MYOFIBRILS; PHOSPHORYLASES; PROTEIN DENATURATION; SARCOPLASMIC RETICULUM; SOLUBILITY; TURKEYS;

EID: 84870791566     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.11.011     Document Type: Article

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