Segregacion De Polimorfismos Identificados En Los Genes De Mu Calpaina Y Calpastatina Y Su Relacion Con El Crecimiento Corporal Y Caracteristicas De La Canal De Bovinos Para Carne En Puerto Rico
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Resumen del Libro
Meat tenderness is greatly influenced by an individuals genetic composition. During the meat aging process, when the muscle is converted to meat, proteolytic degradation is mainly regulated by the calpain (CAPN)/calpastatin (CAST) system. The CAPN are members of a great family of calcium (Ca 2+) dependent cystein proteases which activity is regulated (inhibited) by CAST. Aside from their proteolytic activity, CAPN have been implicated in various essential processes for adequate skeletal muscle formation.
