Art

J-GLOBAL ID：201802230345069204   Reference number：18A0503203

Characterization of myofibrillar adenosine triphosphatase activity and liberation of actin from myofibrils upon heating chicken breast meat

加熱鶏胸肉における筋原線維ATPアーゼ活性の特性化および筋原線維からのアクチンの離脱

Author (8)： Matsuishi Masanori (School of Food Science and Technology, Faculty of Applied Life Science, Nippon Veterinary and Life Science University, Musashino, Tokyo, Japan) ,  Eda Yoshitaka (Japan Meat Science and Technology Institute, Shibuya, Tokyo, Japan) ,  Saito Emi (School of Food Science and Technology, Faculty of Applied Life Science, Nippon Veterinary and Life Science University, Musashino, Tokyo, Japan) ,  Yamamoto Shohei (School of Food Science and Technology, Faculty of Applied Life Science, Nippon Veterinary and Life Science University, Musashino, Tokyo, Japan) ,  Kanamori Kenji (School of Food Science and Technology, Faculty of Applied Life Science, Nippon Veterinary and Life Science University, Musashino, Tokyo, Japan) ,  Goto Yuto (School of Food Science and Technology, Faculty of Applied Life Science, Nippon Veterinary and Life Science University, Musashino, Tokyo, Japan) ,  Kobayashi Yutaro (School of Food Science and Technology, Faculty of Applied Life Science, Nippon Veterinary and Life Science University, Musashino, Tokyo, Japan) ,  Okitani Akihiro (School of Food Science and Technology, Faculty of Applied Life Science, Nippon Veterinary and Life Science University, Musashino, Tokyo, Japan)
Material： Animal Science Journal  (Anim Sci J)
Volume： 89  Issue： 3  Page： 597-605  Publication year： Mar. 2018 
JST Material Number： W1430A  ISSN： 1344-3941  Document type： Article
Article type： 原著論文  Country of issue： United States (USA)  Language： ENGLISH (EN)

Thesaurus term： heating ,...

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Author keywords (5)： actin liberation ,  Ca2+-ATPase ,  denaturation of actin and myosin ,  heating meat ,  Mg2+-ATPase

JST classification (3)： Chickens  (FD03020F) ,  Muscles  (EJ10020G) ,  Raw meat quality and treatments  (FJ12032O)

Terms in the title (7)： 鶏 ,  胸肉 ,  筋原線維 ,  ATPアーゼ活性 ,  特性化 ,  アクチン ,  離脱