Characterisation of PSE zones in semimembranosus pig muscle

Meat Science

Volumn 70, Issue 1, 2005, Pages 167-172

  Laville, Elisabeth ^a   Sayd, Thierry ^a   Santé Lhoutellier, Véronique ^a   Morzel, Martine ^a   Labas, Roland ^a   Franck, Michel ^b   Chambon, Christophe ^a   Monin, Gabriel ^a  

^a CEMAGREF   (France)

^b VETAGRO SUP   (France)

Author keywords

Muscle; Pig; Protein solubility; Proteome; PSE zones

Indexed keywords

PIG; PROTEIN SOLUBILITY; PSE-ZONES; SEMIMEMBRANOSUS MUSCLES;

BIOCHEMISTRY; ELECTROPHORESIS; GELS; HYDRATION; MUSCLE; PH EFFECTS; PROTEINS; SOLUBILITY;

MEATS;

SUS SCROFA;

EID: 14044250785     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.12.008     Document Type: Article

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