| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10556300 | Journal of Proteomics | 2012 | 15 Pages |
Abstract
⺠Proteomics has characterized the conversion from muscle to meat in farm animals. ⺠Proteomics has provided insight on the molecular events associated with meat aging. ⺠Proteomics has defined correlations of genetic and other factors on meat tenderness. ⺠Proteomics identifies protein patterns diagnostic of the quality of meat products.
Keywords
MLCTPI1WHCPGAM1FABP3USDATCAapoA1CPKHSP25ITRAQROSApolipoprotein A1Lactic acidisobaric tag for relative and absolute quantitationElectrical stimulationFarm animalsUnited States Department of Agriculturemyosin light chainWater holding capacityPhosphoglycerate mutase 1Proteomicsfatty acid binding protein 3Muscle proteinsPSEtricarboxylic acid cycleMeatReactive oxygen species
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Gianluca Paredi, Samanta Raboni, Emøke Bendixen, André M. de Almeida, Andrea Mozzarelli,