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Application of proteomics to understand the molecular mechanisms determining meat quality of beef muscles during postmortem aging
Proteomics profiling disclosed the molecular mechanism underlying beef poor meat quality. This study aimed to identify protein markers indicating the quality of beef during postmortem storage at 4°C. Beef longissimus dorsi samples were stored at 4°C. The meat water holding capacity (WHC), pH value a...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Public Library of Science
2021
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7920376/ https://www.ncbi.nlm.nih.gov/pubmed/33647056 http://dx.doi.org/10.1371/journal.pone.0246955 |