节点文献
钙蛋白酶系统对肉质嫩度的改善
Improvement on Meat Tenderness Through Calpain System
【摘要】 本文阐述了钙蛋白酶系统对嫩度决定因素—肌纤维的裂解原理以及μ-calpain和Calpastatin作为嫩度候选基因的作用原理,以期为通过钙蛋白酶系统增加肉质嫩度提供参考。
【Abstract】 This paper reviewed calpain system? muscle fiber? the division of muscle fiber, and the principle of μ-calpain and calpastatin gene as the candidated genes on meat tenderness were researched also.
- 【文献出处】 四川畜牧兽医 ,Sichuan Animal and Veterinary Sciences , 编辑部邮箱 ,2004年05期
- 【分类号】S811
- 【被引频次】12
- 【下载频次】252