Comparison of Sarcoplasmic Proteomes between Two Groups of Pig Muscles Selected for Shear Force of Cooked Meat

Autor: Elisabeth Laville, Marie Damon, Christophe Chambon, J. Glénisson, Pierre Cherel, Catherine Larzul, Claudia Terlouw, P. Leroy, Thierry Sayd

Publikováno v: Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2007, 55, pp.5834-5841. ⟨10.1021/jf070462x⟩

Two-dimensional electrophoresis was used to compare Longissimus sarcoplasmic protein abundance between two groups (tough meat and tender meat), defined on the basis of extreme Warner-Bratzler shear force values measured on cooked pork. Fourteen prote

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d663e431b352c5e1ca6b9d1757a92999
https://doi.org/10.1021/jf070462x