Proteomic analysis of water soluble and myofibrillar protein changes occurring in dry-cured hams

Meat Science

Volumn 69, Issue 3, 2005, Pages 479-491

  Luccia, Aldo Di ^a   Picariello, Gianluca ^b   Cacace, Giuseppina ^b   Scaloni, Andrea ^c   Faccia, Michele ^a   Liuzzi, Vitantonio ^a   Alviti, Giovanna ^a   Musso, Salvatore Spagna ^d  

^a UNIVERSITY OF BARI   (Italy)

^b CNR   (Italy)

^c CNR   (Italy)

^d UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

Dry cured ham; Immunoblotting; MALDI TOF mass spectrometry; Myofibrillar proteins; Two dimensional gel electrophoresis

Indexed keywords

BIOMARKERS; CENTRIFUGATION; CURING; DESORPTION; ELECTROPHORESIS; HYDROLYSIS; MASS SPECTROMETRY; MUSCLE; PROTEINS; TISSUE;

DRY-CURED HAMS; IMMUNOBLOTTING; MALDI-TOF MASS SPECTROMETRY; MYOFIBRILLAR PROTEINS; TWO-DIMENSIONAL GEL ELECTROPHORESIS;

MEATS;

EID: 11444259281     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.10.004     Document Type: Article

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