Role of protein S-nitrosylation in regulating beef tenderness
Food Chemistry（2020）
Abstract
•Beef S-nitrosylation level was up-regulated by GSNO and down-regulated by L-NAME.•Beef tenderness was decreased by GSNO while enhanced by L-NAME treatment.•The modulation of μ-calpain activation by S-nitrosylation influenced tenderness.•The regulation of desmin degradation by S-nitrosylation affected tenderness.
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Key words
Protein S-nitrosylation,Tenderness,μ-calpain,Protein proteolysis
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