Protein Phosphorylation and Meat Quality

Dequan Zhang Chinese Academy of Agricultural Sciences, Beijing, China   Xin Li Chinese Academy of Agricultural Sciences, Beijing, China   Li Chen Chinese Academy of Agricultural Sciences, Beijing, China   Chengli Hou Chinese Academy of Agricultural Sciences, Beijing, China   Zhenyu Wang Chinese Academy of Agricultural Sciences, Beijing, China

Section 1. Relationship Between Protein Phosphorylation and Meat Quality.- Chapter 1. Protein phosphorylation detection method.- Chapter 2. Protein phosphorylation affects meat color.- Chapter 3. Protein phosphorylation affects meat tenderness.- Chapter 4. Protein phosphorylation affects meat water holding capacity.- Section 2. Mechanism of the Effect of Protein Phosphorylation on Meat Quality.- Chapter 5. Mechanism of the effect of protein phosphorylation on postmortem glycolysis.- Chapter 6. Mechanism of protein phosphorylation affecting myofibril protein degradation.- Chapter 7. Influence mechanism of protein phosphorylation on calpain activity.- Chapter 8. Influence mechanism of protein phosphorylation on myoglobin.- Section 3. Improvement of Meat Quality by Regulating Protein Phosphorylation.- Chapter 9. Effects of temperature on protein phosphorylation.- Chapter 10. Effects of ionic strength on protein phosphorylation.- Chapter 11. Improvement of meat quality by novel technology.