Effects of ultrasonic processing on caspase-3, calpain expression and myofibrillar structure of chicken during post-mortem ageing

Food Chemistry

Volumn 177, Issue , 2015, Pages 280-287

  Chen, Lin ^a   Feng, Xian Chao ^a   Zhang, Ying Yang ^b   Liu, Xue Bo ^a   Zhang, Wan Gang ^b   Li, Chun Bao ^b   Ullah, Niamat ^a   Xu, Xing Lian ^b   Zhou, Guang Hong ^b  

^a NORTHWEST A F UNIVERSITY   (China)

^b NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

Apoptosis; Calpain; Caspase 3; Post mortem ageing; Ultrasonic processing

Indexed keywords

CELL DEATH; DEGRADATION; TRANSMISSION ELECTRON MICROSCOPY; ULTRASONIC EQUIPMENT;

CALPAINS; CASPASE-3; HIGH-POWER ULTRASONICS; POST MORTEM; TRANSMISSION ELECTRON MICROSCOPY IMAGES; ULTRASONIC PROCESSING; ULTRASONIC TREATMENTS; ULTRASOUND TREATMENTS;

ANIMALS;

CALPAIN; CALPASTATIN; CASPASE 3; FODRIN; TROPONIN T;

AGING; ANIMAL CELL; ANIMAL TISSUE; APOPTOSIS; ARTICLE; CELL DISRUPTION; CELL STRUCTURE; CHICKEN; CHICKEN MEAT; CONTROLLED STUDY; ENZYME ACTIVITY; FEMALE; FOOD PROCESSING; FOOD STORAGE; MUSCLE; MUSCLE FIBRIL; NONHUMAN; POLYACRYLAMIDE GEL ELECTROPHORESIS; POSTMORTEM CHANGE; PROTEIN ANALYSIS; PROTEIN CLEAVAGE; PROTEIN DEGRADATION; PROTEIN EXPRESSION; TRANSMISSION ELECTRON MICROSCOPY; ULTRASOUND; WESTERN BLOTTING; ANALYSIS; ANIMAL; CHEMISTRY; ENZYME ACTIVATION; ENZYMOLOGY; FOOD HANDLING; MEAT; METABOLISM; PROCEDURES;

ANIMALS; CALPAIN; CASPASE 3; CHICKENS; ELECTROPHORESIS, POLYACRYLAMIDE GEL; ENZYME ACTIVATION; FOOD HANDLING; MEAT; MUSCLES; MYOFIBRILS; ULTRASONICS;

EID: 84921517379     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.11.064     Document Type: Article

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