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Postmortem Changes of Desmin, Talin-2, Vinculin, and Integrin β1 in Chicken Breast and Their Effects on Tenderness

Wanhong He1, Yingbo Peng2, Haixia Huang1

  • 1College of Food Science and Technology, National Center of Meat Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China.

Journal of Agricultural and Food Chemistry
|March 12, 2025
PubMed

Keywords:
caspase-3cathepsin Bcostamere proteinspost-mortem agingtenderness

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