Revealing the Mechanism of Protein Degradation in Postmortem Meat: The Role of Phosphorylation and Ubiquitination.

Foods · 2025 · PMC11764534 · PMID 39856851

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The abundance of MAFbx in the tender group showed a decreasing trend with postmortem time, which decreased significantly at 1 d and continued to be stable until 5 d ( p < 0.05), while it showed a stable trend in the tough group over 5 d ( p > 0.05). 3.5.

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