Muscle composition slightly affects in vitro digestion of aged and cooked meat: Identification of associated proteomic markers

Article ID	Journal	Published Year	Pages	File Type
7601581	Food Chemistry	2013	14 Pages	PDF

Abstract

âº Markers of in vitro digestion mainly linked to detoxification proteins. âº In vitro digestion rate is likely affected by in vivo muscle contraction power. âº Indoor-reared pigs gave muscle less oxidised and denatured. âº Indoor-rearing promoted over expression of chaperone proteins.

Keywords

Meat protein two-dimensional gel electrophoresis Processing Mass spectrometry Markers In vitro digestion

Related Topics

Physical Sciences and Engineering Chemistry Analytical Chemistry

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Muscle composition slightly affects in vitro digestion of aged and cooked meat: Identification of associated proteomic markers

Authors

M.-L. Bax, T. Sayd, L. Aubry, C. Ferreira, D. Viala, C. Chambon, D. Rémond, V. Santé-Lhoutellier,