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Differences in protein lactylation between pale, soft and exudative and red, firm and non-exudative pork

Chao Ma1, Wangang Zhang1, Lujuan Xing1

  • 1State Key Laboratory of Meat Quality Control and Cultured Meat Development, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.

Meat Science
|December 31, 2024
PubMed

Keywords:
LactatePSE porkProtein lactylationp300/CBP

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