| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7602015 | Food Chemistry | 2013 | 9 Pages |
Abstract
⺠2-DE protein profiles from raw meat and ready-made meat products were investigated. ⺠Some species-specific proteins become only slightly degraded during aging and processing. ⺠The differences in their amino acid sequences range from less than 10 to several dozen per cent. ⺠The proteins have potential to be used as markers in meat product authentication.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Magdalena Montowska, Edward Pospiech,