Assessment of postmortem proteolysis by gel-based proteome analysis and its relationship to meat quality traits in pig longissimus

Meat Science

Volumn 69, Issue 1, 2005, Pages 79-91

  Hwang, I H ^a   Park, B Y ^a   Kim, J H ^a   Cho, S H ^a   Lee, J M ^a  

^a National Institute of Animal Science   (South Korea)

Author keywords

Meat quality; Pig; Proteolysis; Proteome analysis

Indexed keywords

MEAT QUALITY; PIG; PROTEOLYSIS; PROTEOME ANALYSIS;

ELECTROPHORESIS; FORCE CONTROL; MUSCLE; PH EFFECTS; PROTEINS; QUALITY ASSURANCE; THERMAL EFFECTS;

MEATS;

SUS SCROFA;

EID: 5744228466     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.06.019     Document Type: Article

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