Peptidomic analysis characterising proteolysis in thaw-aging of beef short plate

Recent studies have suggested that thaw-aging can improve sensory attributes of freeze-thawed meat. Acceleration of proteolysis is expected to promote tenderisation and improve taste; however, the details of protein degradation, including substrate proteins and cleavage sites, remain unclear. Here,...

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Detalles Bibliográficos
Autores principales: Kominami, Yuri, Hayashi, Tatsuya, Tokihiro, Tetsuji, Ushio, Hideki
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8991525/
https://www.ncbi.nlm.nih.gov/pubmed/35415663
http://dx.doi.org/10.1016/j.fochms.2021.100051

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8991525/
https://www.ncbi.nlm.nih.gov/pubmed/35415663
http://dx.doi.org/10.1016/j.fochms.2021.100051

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