Proteomic analysis of semimembranosus and biceps femoris muscles from Bayonne dry-cured ham

Meat Science

Volumn 88, Issue 1, 2011, Pages 82-90

  Théron, Laetitia ^a   Sayd, Thierry ^a   Pinguet, Jérémy ^b   Chambon, Christophe ^b   Robert, Nathalie ^a   Santé Lhoutellier, Véronique ^a  

^a UR370 QuaPA   (France)

^b CEMAGREF   (France)

Author keywords

Biceps femoris; Dry cured ham; Mass spectrometry; Proteolysis; Semimembranosus; Two dimensional electrophoresis

Indexed keywords

BICEPS FEMORIS; BIOINFORMATIC ANALYSIS; DRY-CURED HAM; ENERGY METABOLISM; EXPRESSION LEVELS; INSOLUBLE PROTEINS; LOW IONIC STRENGTH; MALDI-TOF MASS SPECTROMETRY; MOISTURE CONTENTS; PROTEIN IDENTIFICATION; PROTEOMIC ANALYSIS; SEMIMEMBRANOSUS; SUB-CELLULAR; TWO DIMENSIONAL ELECTROPHORESIS;

BIOINFORMATICS; CURING; CURRICULA; ELECTROPHORESIS; IONIC STRENGTH; MASS SPECTROMETRY; MEATS; METABOLISM; MUSCLE; PROTEINS; TWO DIMENSIONAL;

DRYING;

MUSCLE PROTEIN;

ANALYSIS OF VARIANCE; ANIMAL; ARTICLE; BIOLOGY; CHEMISTRY; COMPARATIVE STUDY; ISOLATION AND PURIFICATION; MASS SPECTROMETRY; MEAT; METHODOLOGY; PHYSICAL CHEMISTRY; PROTEOMICS; SKELETAL MUSCLE; SOLUBILITY; SWINE; TWO DIMENSIONAL GEL ELECTROPHORESIS;

ANALYSIS OF VARIANCE; ANIMALS; COMPUTATIONAL BIOLOGY; ELECTROPHORESIS, GEL, TWO-DIMENSIONAL; MASS SPECTROMETRY; MEAT PRODUCTS; MUSCLE PROTEINS; MUSCLE, SKELETAL; PHYSICOCHEMICAL PHENOMENA; PROTEOMICS; SOLUBILITY; SWINE;

EID: 79151484348     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.12.006     Document Type: Article

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