Small heat shock proteins and their role in meat tenderness: A review

Meat Science

Volumn 96, Issue 1, 2014, Pages 26-40

  Lomiwes, D ^a,d   Farouk, M M ^a   Wiklund, E ^b   Young, O A ^c  

^a RUAKURA RESEARCH CENTRE   (New Zealand)

^b National Union of the Swedish Sami People   (Sweden)

^c AUCKLAND UNIVERSITY OF TECHNOLOGY   (New Zealand)

^d THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

Author keywords

Apoptosis; Chaperone; Intermediate pH; Meat quality; Small heat shock proteins; Tenderness

Indexed keywords

APOPTOTIC CELL DEATH; BIOCHEMICAL PROCESS; BIOLOGICAL TRAITS; CHAPERONE; CHAPERONE FUNCTIONS; MEAT QUALITY; SMALL HEAT SHOCK PROTEINS; TENDERNESS;

CELL DEATH; MUSCLE; OXYGEN SUPPLY;

MEATS;

CHAPERONE; MUSCLE PROTEIN; SMALL HEAT SHOCK PROTEIN;

ANIMAL; APOPTOSIS; CATTLE; CHEMISTRY; FOOD QUALITY; GENE EXPRESSION REGULATION; GENETICS; INTERMEDIATE PH; MEAT; MEAT QUALITY; PHYSIOLOGICAL STRESS; PHYSIOLOGY; POSTMORTEM CHANGE; PROTEOMICS; REVIEW; SKELETAL MUSCLE; SWINE; TASTE; TENDERNESS;

APOPTOSIS; CHAPERONE; INTERMEDIATE PH; MEAT QUALITY; SMALL HEAT SHOCK PROTEINS; TENDERNESS;

ANIMALS; APOPTOSIS; CATTLE; FOOD QUALITY; GENE EXPRESSION REGULATION; HEAT-SHOCK PROTEINS, SMALL; MEAT; MUSCLE PROTEINS; MUSCLE, SKELETAL; POSTMORTEM CHANGES; PROTEOMICS; STRESS, PHYSIOLOGICAL; SWINE; TASTE;

EID: 84880971402     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.06.008     Document Type: Review

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