Effects of ultrasonic processing on caspase-3, calpain expression and myofibrillar structure of chicken during post-mortem ageing-Reference-Cited by-同舟云学术

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

Published:2015-06 Issue: Volume:177 Page:280-287
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chen Lin,Feng Xian-Chao,Zhang Ying-yang,Liu Xue-bo,Zhang Wan-gang,Li Chun-bao,Ullah Niamat,Xu Xing-lian,Zhou Guang-hong

Funder

National Natural Science Fund for Young Scholar

Earmarked Fund for Modern Agro-industry Technology Research System

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. Applications of ultrasound in analysis, processing and quality control of food: A review;Awad;Food Research International,2012

2. Effects of characteristics changes of collagen on meat physicochemical properties of beef semitendinosus muscle during ultrasonic processing;Chang;Food and Bioprocess Technology,2012

3. Effects of camptothecin, etoposide and Ca2+ on caspase-3 activity and myofibrillar disruption of chicken during postmortem ageing;Chen;Meat Science,2011

4. Effects of inhibitors on the synergistic interaction between calpain and caspase-3 during post-mortem aging of chicken meat;Chen;Journal of Agricultural and Food Chemistry,2012

5. Effect of ultrasonic radiation on some physical characteristics of broiler breast muscle and cooked meat;Dichens;Poultry Science,1991

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4. Food-packaging interaction during ultrasound processing: migration of monomers from multilayer polyamide packages to different food simulants;Journal of Food Measurement and Characterization;2023-12-09

5. Effects of apoptotic factor levels on palatability variation during postmortem aging of Holstein longissimus thoracis muscles classified as Warner-Bratzler shear force change value;Food Chemistry;2023-12

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