Protein phosphorylation and meat quality / Dequan Zhang, Xin Li, Li Chen, Chengli Hou, Zhenyu Wang.
Zhang, Dequan, author.; Li, Xin, author.; Chen, Li, author.; Hou, Chengli, author.; Wang, Zhenyu, author.
2020
TS1960
Available Online

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Title Protein phosphorylation and meat quality / Dequan Zhang, Xin Li, Li Chen, Chengli Hou, Zhenyu Wang.
Author Zhang, Dequan, author.
ISBN 9789811594410 (electronic bk.)
9811594414 (electronic bk.)
9811594406
9789811594403
DOI https://doi.org/10.1007/978-981-15-9441-0
Published Singapore : Springer, [2020]
Language English
Description 1 online resource
Other Standard Identifiers 10.1007/978-981-15-9441-0 doi
Call Number TS1960
Dewey Decimal Classification 664/.907
Summary The book focuses on the current research of the relation between protein phosphorylation and meat quality, reviews the influence mechanism of protein phosphorylation on meat quality, and summarizes the improvement of meat quality by regulating protein phosphorylation. It could help to clarify some dilemmas and encourage further research in this field, aiming for effective application of protein phosphorylation in meat quality in the near future. The book is written for researchers and graduate students in the field of meat science, food chemistry and molecular biology etc.
Bibliography, etc. Note Includes bibliographical references.
Access Note Access limited to authorized users.
Source of Description Online resource; title from PDF title page (SpringerLink, viewed March 16, 2021).
Added Author Li, Xin, author.
Chen, Li, author.
Hou, Chengli, author.
Wang, Zhenyu, author.
Available in Other Form Print version: 9789811594403
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Record Appears in Online Resources > Ebooks
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Section 1. Relationship Between Protein Phosphorylation and Meat Quality
Chapter 1. Protein phosphorylation detection method
Chapter 2. Protein phosphorylation affects meat color
Chapter 3. Protein phosphorylation affects meat tenderness
Chapter 4. Protein phosphorylation affects meat water holding capacity
Section 2. Mechanism of the Effect of Protein Phosphorylation on Meat Quality
Chapter 5. Mechanism of the effect of protein phosphorylation on postmortem glycolysis
Chapter 6. Mechanism of protein phosphorylation affecting myofibril protein degradation
Chapter 7. Influence mechanism of protein phosphorylation on calpain activity
Chapter 8. Influence mechanism of protein phosphorylation on myoglobin
Section 3. Improvement of Meat Quality by Regulating Protein Phosphorylation
Chapter 9. Effects of temperature on protein phosphorylation
Chapter 10. Effects of ionic strength on protein phosphorylation
Chapter 11. Improvement of meat quality by novel technology.

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