Proteome changes during pork meat ageing following use of two different pre-slaughter handling procedures

Meat Science

Volumn 67, Issue 4, 2004, Pages 689-696

  Morzel, Martine ^a   Chambon, Christophe ^a   Hamelin, Muriel ^a   Santé Lhoutellier, Véronique ^a   Sayd, Thierry ^a   Monin, Gabriel ^a  

^a CEMAGREF   (France)

Author keywords

2D electrophoresis; Meat ageing; Pork; Proteomics; Rate of pH decline

Indexed keywords

2D ELECTROPHORESIS; MEAT AGEING; PORK; PROTEONOMICS; RATE OF PH DECLINE;

ADENOSINETRIPHOSPHATE; AGING OF MATERIALS; COLD STORAGE; ELECTROPHORESIS; FOOD PROCESSING; IMAGE ANALYSIS; MUSCLE; PH EFFECTS; PROTEINS;

MEATS;

EID: 1842584567     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.01.008     Document Type: Article

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