Distinct myofibrillar sub-proteomic profiles are associated with the instrumental texture of aged pork loin

Fresh pork tenderness contributes to consumer satisfaction with the eating experience. Postmortem proteolysis of proteins within and between myofibrils has been closely linked with pork tenderness development. A clear understanding of the molecular features associated with pork tenderness developmen...

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Detalles Bibliográficos
Autores principales: Johnson, Logan G, Zhai, Chaoyu, Steadham, Edward M, Reever, Leah M, Prusa, Kenneth J, Nair, Mahesh N, Huff-Lonergan, Elisabeth, Lonergan, Steven M
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Oxford University Press 2023
Materias:
Meat Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10629443/
https://www.ncbi.nlm.nih.gov/pubmed/37751382
http://dx.doi.org/10.1093/jas/skad327

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