1Effects of chilling rate on progression of rigor mortis in postmortem lamb meat

作者： Yan T.; Hou C.; Wang Z.; Li X.; Chen L.; Liang C.; Xu Y.; Zhang D.; SCIE（2022版） EI（2022版）

机构： Institute of Food Science and Technology; Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing; Ministry of Agriculture and Rural Affairs; Beijing; 100193; China;

来源：Food Chemistry

关键词： Chemical activation Actomyosin atpase ATPases Calpains Chilling rate Control groups Myofibrils Rigor morti Shear force Very fast chilling Μ-calpain Dissociation calpain 1 desmin myosin adenosine triphosphatase structural protein troponin T animal tissue Article carcass cell ultrastructure cold stress controlled study core temperature dissociation electrostimulation enzyme activity force induced hypothermia lamb lamb meat low temperature muscle fibril nonhuman pH protein degradation rigor mortis sarcomere sarcomere length sarcoplasmic reticulum storage animal meat postmortem change red meat sheep skeletal muscle Animals Hydrogen-Ion Concentration Meat Muscle Skeletal Postmortem Changes Red Meat Rigor Mortis Sheep

年份：2022