Muscle and Meat Biochemistry (Food Science and Technology by A. M. Pearson,R. B. Young

By A. M. Pearson,R. B. Young

Muscle and Meat Biochemistry teaches the various thoughts and issues below the eponymous topic. The e-book covers the gross and distinctive composition and constitution of muscle groups and the connection of the worried process with the muscular method; muscle telephone differentiation and progress; proteins of the thick filament; and the molecular constitution and enzymatic task of myosin. The textual content additionally discusses the proteins present in the skinny filament - actin, troponin, and myosin; skeletal muscle progress; protein metabolism; and fiber varieties. The e-book additionally encompasses cardiac and tender muscle; sarcoplasmic proteins; the connective tissues - collagen, elastin, and flooring substance; and the postmortem alterations in the course of conversion of muscle to meat.
The textual content is usually recommended for complicated undergraduate and graduate scholars, in addition to for scientists who want to understand extra approximately muscle biology, muscle body structure, and meat science.

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