https://www.selleckchem.com/pr....oducts/tabersonine.h
This study aimed to investigate the molecular mechanisms involved in the onset of the white striping (WS) myopathy with particular attention to the role of oxidative stress and protein oxidation in the loss of meat quality. It was found that WS-M (moderate degree; white stripes 1 mm thickness) and WS-S (severe degree; white stripes 1 mm thickness) breast presented higher pH, hardness, redness, lipid, and collagen content, and lower lightness than normal breast. Compared with the latter, WS-S had a more severe loss of protein
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