Quantification of fresh meat peptides by SDS-PAGE in relation to ageing time and taste intensity

Meat Science

Volumn 67, Issue 2, 2004, Pages 281-288

  Claeys, E ^a   De Smet, S ^a   Balcaen, A ^a   Raes, K ^a   Demeyer, D ^a  

^a GHENT UNIVERSITY   (Belgium)

Author keywords

Ageing; Beef; Peptide; Pork; Quantitative SDS PAGE; Taste intensity

Indexed keywords

BEEF; NUCLEOTIDES;

CORRELATION METHODS; ELECTROPHORESIS; GELS; MOLECULAR WEIGHT; MUSCLE; OILS AND FATS; POLYPEPTIDES;

MEATS;

EID: 0346639277     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2003.11.001     Document Type: Article

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