Myofibrillar 1-D fingerprints and myosin heavy chain MS analyses of beef loin at 36 h postmortem correlate with tenderness at 7 days

Meat Science

Volumn 67, Issue 3, 2004, Pages 421-426

  Sawdy, J C ^a   Kaiser, S A ^a   St Pierre, N R ^a   Wick, M P ^a  

^a OHIO STATE UNIVERSITY   (United States)

Author keywords

Image analysis; Myofibril; Myosin heavy chain; Proteomic fingerprint; Tenderness

Indexed keywords

MEAT TENDERNESS; MYOFIBRIL; MYOSIN HEAVY CHAINS; PROTEOMIC FINGERPRINTS;

CELLS; ELECTROPHORESIS; IMAGE ANALYSIS; MASS SPECTROMETRY; PROTEINS; SHEAR STRENGTH;

MEATS;

BOS TAURUS; BOVINAE;

EID: 1242310096     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2003.11.014     Document Type: Article

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