The meat processing and quality control innovation team of the Chinese Academy of Agricultural Sciences reveals that protein phosphorylation and acetylation jointly regulate actomyosin dissociation mechanism

Original title: The meat processing and quality control innovation team of the Chinese Academy of Agricultural Sciences reveals that protein phosphorylation and acetylation jointly regulate actomyosin dissociation mechanism

Tenderness is the impact on consumers of meat important quality satisfaction, myosin protein and actin interactions influence meat tenderness after slaughter

The research was published in food journals "Food Chemistry" and "Food Science of Animal Resources", and was funded by the National Natural Science Foundation of China (32030086) and the Science and Technology Innovation Project of the Chinese Academy of Agricultural Sciences (CAAS-ASTIP-2021-IFST-03)

Literature source: https://doi.

Figure 1 Protein acetylation inhibits actomyosin dissociation by regulating phosphorylation

(This article is reprinted by "Food Science Network", the article is from the Institute of Agricultural Products Processing, Chinese Academy of Agricultural Sciences