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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,...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2021
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| Materias: | |
| 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 |