Endpoint Temperature Influences Sarcoplasmic Proteome Profile of Cooked Beef Longissimus Lumborum
نویسندگان
چکیده
منابع مشابه
Muscle and Lipid Biology and Biochemistry 132: AGING-INDUCED CHANGES IN SARCOPLASMIC PROTEOME OF THREE BEEF HINDQUARTER MUSCLES WITH DIFFERENTIAL COLOR STABILITY
specific variations in sarcoplasmic proteome influence beef color. Post-mortem aging is a common practice employed by beef industry for improving beef tenderness and palatability. However, the color attributes and sarcoplasmic proteome of beef muscles undergo changes during aging. The objective of this study was to examine the changes in the sarcoplasmic proteome profile of three differentially...
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ژورنال
عنوان ژورنال: Meat and Muscle Biology
سال: 2019
ISSN: 2575-985X
DOI: 10.22175/mmb2019.0154