钙激活酶对肉嫩度的影响

doi:10.7506/rlyj1001-8123-201005011

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Abstract Abstract: The improvement in meat tenderness during post storage of carcasses mainly caused by calpain.The main content of this paper were: the structure of calpain,factors affecting activities, contribution to meat tenderness.

Key words： Key words: Calpain tenderness molecular structure

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TS251.41

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	Articles by authors
	HUANG Lei
	XIONG Hanguo

Cite this article:

HUANG Lei,XIONG Hanguo. Role of the Calpain in Meat Tenderness[J]. Meat Research, 2010, 24(5): 47-50.

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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-201005011 OR https://www.rlyj.net.cn/EN/Y2010/V24/I5/47

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