Centrifugal drip is an accessible source for protein indicators of pork ageing and water-holding capacity

Meat Science

Volumn 88, Issue 2, 2011, Pages 261-270

  Di Luca, Alessio ^a   Mullen, Anne Maria ^a   Elia, Giuliano ^b   Davey, Grace ^c   Hamill, Ruth M ^a  

^a TEAGASC   (Ireland)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

^c NATIONAL UNIVERSITY OF IRELAND   (Ireland)

Author keywords

Drip loss; Mass spectrometry; Meat quality; Post mortem changes; SDS PAGE

Indexed keywords

DRIP LOSS; HEAT SHOCK PROTEIN; LONGISSIMUS; MEAT QUALITY; PEPTIDE SIGNATURES; POST MORTEM CHANGES; PROTEIN DEGRADATION; PROTEOMES; PROTEOMICS; SDS PAGE; WATER HOLDING CAPACITY;

CENTRIFUGATION; FOOD PROCESSING; MASS SPECTROMETRY; MEATS; MOLECULAR BIOLOGY;

PROTEINS;

SUIDAE;

HEAT SHOCK PROTEIN; MUSCLE PROTEIN; PROTEOME; WATER;

ANIMAL; ARTICLE; CADAVER; CENTRIFUGATION; CHEMISTRY; COLOR; FOOD HANDLING; GLYCOLYSIS; MASS SPECTROMETRY; MEAT; METHODOLOGY; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEOMICS; SKELETAL MUSCLE; SWINE;

ANIMALS; CENTRIFUGATION; COLOR; ELECTROPHORESIS, POLYACRYLAMIDE GEL; FOOD HANDLING; GLYCOLYSIS; HEAT-SHOCK PROTEINS; MASS SPECTROMETRY; MEAT; MUSCLE PROTEINS; MUSCLE, SKELETAL; POSTMORTEM CHANGES; PROTEOME; PROTEOMICS; SWINE; WATER;

EID: 79951774411     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2010.12.033     Document Type: Article

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