Oxidation-Initiated Myosin Subfragment Cross-Linking and Structural Instability Differences between White and Red Muscle Fiber Types

Journal of Food Science

Volumn 80, Issue 2, 2015, Pages C288-C297

  Liu, Changqi ^a   Xiong, Youling L ^a  

^a UNIVERSITY OF KENTUCKY   (United States)

Author keywords

Cross linking; Muscle fiber types; Myosin isoforms; Oxidation; Structural change

Indexed keywords

DISULFIDE; HYDROXIDE; HYDROXIDE ION; MYOSIN; MYOSIN SUBFRAGMENT;

ANALYSIS; ANIMAL; CHEMISTRY; CHICKEN; COMPARATIVE STUDY; FAST MUSCLE FIBER; MEAT; METABOLISM; OXIDATION REDUCTION REACTION; SKELETAL MUSCLE; SLOW MUSCLE FIBER; SOLUBILITY;

ANIMALS; CHICKENS; DISULFIDES; HYDROXIDES; MEAT; MUSCLE FIBERS, FAST-TWITCH; MUSCLE FIBERS, SLOW-TWITCH; MUSCLE, SKELETAL; MYOSIN SUBFRAGMENTS; MYOSINS; OXIDATION-REDUCTION; SOLUBILITY;

EID: 84922880327     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.12749     Document Type: Article

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