Cells shrinkage and phosphatidylserine externalization in post mortem muscle by fluorescence microscopy

Autor: Miguel Angel Sentandreu, Yasmine Boudida, Brigitte Picard, H. Smili, Abdelghani Boudjellal, H. Boudchicha, Carlos Hernan Herrera-Mendez, Kahina Hafid, Ahmed Ouali, Samira Becila, Roland Labas, R. Belachehabe, Mohammed Gagaoua, Thierry Astruc

Publikováno v: 3th. International Multidisciplinary Microscopy and Microanalysis Congress (InterM)
3. International Multidisciplinary Microscopy and Microanalysis Congress (InterM)
3. International Multidisciplinary Microscopy and Microanalysis Congress (InterM), Oct 2015, Oludeniz, Turkey. ⟨10.1007/978-3-319-46601-9_7⟩
3. International Multidisciplinary Microscopy and Microanalysis Congress (InterM), Oct 2015, Oludeniz, Turkey. Editions Springer, 3th. International Multidisciplinary Microscopy and Microanalysis Congress (InterM), 186 (Chapter 7), 2017, Springer Proceedings in Physics. 〈10.1007/978-3-319-46601-9_7〉
Springer Proceedings in Physics ISBN: 9783319466002

Postmortem (PM) meat tenderization is a complex biochemical process that involves multiple endogenous proteolytic enzymes and that is not completely understood. Cell death by apoptosis is recently proposed as a novel mechanism in this process. The si

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https://hal.archives-ouvertes.fr/hal-01606895