Comparison of sarcoplasmic proteomes between two groups of pig muscles selected for shear force of cooked meat

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 14, 2007, Pages 5834-5841

  Laville, Elisabeth ^a   Sayd, Thierry ^a   Terlouw, Claudia ^a   Chambon, Christophe ^a   Damon, Marie ^b   Larzul, Catherine ^b   Leroy, Pascale ^b   Glénisson, Jérôme ^c   Chérel, Pierre ^c  

^a UR370 QuaPA   (France)

^b CEMAGREF   (France)

^c NONE   (France)

Author keywords

Adenylate kinase; Cooked meat; Four and a half LIM domain protein 3; Longissimus lomborum; Pig muscle; Proteome analysis; Warner Bratzler shear force

Indexed keywords

MUSCLE PROTEIN; PROTEOME;

ANIMAL; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FOOD HANDLING; HEAT; MEAT; SARCOPLASMIC RETICULUM; SHEAR STRENGTH; SKELETAL MUSCLE; SWINE;

ANIMALS; FOOD TECHNOLOGY; HEAT; MEAT; MUSCLE PROTEINS; MUSCLE, SKELETAL; PROTEOME; SARCOPLASMIC RETICULUM; SHEAR STRENGTH; SWINE;

SUIDAE;

EID: 34447619884     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf070462x     Document Type: Article

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