NO modulation of AMP-activated protein kinase: A key player in regulating beef tenderness during post-mortem maturation.

Food Chem X · 2025 · PMC11889946 · PMID 40060960

Europe PMC DOI

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a decreasing trendno p-value reported

1 (A), NOS activity showed a decreasing trend during postmortem maturation.

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showed a trendno p-value reported

2 (B), PKG content in postmortem L-NAME group, ODQ group and control group showed a trend of first increasing and then decreasing and reached the maximum value at 6 h (5.26μg /mL, 4.72μg /mL, 5.75μg /mL, respectively).

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an increasing trendno p-value reported

4 (B), MFI in the three groups showed an increasing trend from 0 to 120 h.

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