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Updated: Jun 12, 2025

Author Spotlight: Improving Beef Cattle Nutrition and Production with a Focus on Feed Efficiency and Meat Quality Traits Through Advanced Biochemical and Molecular Assays
07:46

Author Spotlight: Improving Beef Cattle Nutrition and Production with a Focus on Feed Efficiency and Meat Quality Traits Through Advanced Biochemical and Molecular Assays

Published on: July 12, 2024

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诱导肉类中氧化球蛋白氧化的光波长

Masahiro Waga1, Koji Nakade1

  • 1Central Research Institute, Itoham Yonekyu Holdings, Inc, Moriya, Japan.

Meat science
|September 17, 2024
PubMed
概括

光波长,特别是蓝色和绿色光,通过氧化肌球蛋白 (Mb) 加快肉类变色. 这项研究确定了利博弗拉作为一个关键的光受体,线粒体损伤加剧了效果.

关键词:
细胞染色体c氧化酶的作用变色 变色 变色 变色线粒体中的线粒体.骨髓蛋白质是什么 骨髓蛋白质是什么通过光氧化进行光氧化.里波弗拉 (维生素B) (2)

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