National Agricultural Science and Technology Innovation Program; National Natural Science FoundationNational Natural Science Foundation of China (NSFC) [31471604]; Special Fund for Agro-scientific Research in the Public Interest in China [201303083]
机构署名：
本校为其他机构
院系归属：
食品科学技术学院
摘要：
BACKGROUND: Tenderness is considered to be the most important quality characteristic of meat as it is the main cause of unacceptability of meat. Post-translational modification regulates protein functions that involve in postmortem changes in muscle and meat quality formation. Specifically, phosphorylation was proved to regulate postmortem glycolytic rates and meat tenderisation. However, the relationship between protein phosphorylation and meat tenderness remains unclear. This study examined the phosphoproteomes found in ovine muscle with diff...
