Proteomic changes involved in tenderization of bovine Longissimus dorsi muscle during prolonged ageing

Food Chemistry

Volumn 135, Issue 3, 2012, Pages 2052-2069

  Polati, Rita ^a   Menini, Michele ^a   Robotti, Elisa ^b   Millioni, Renato ^c   Marengo, Emilio ^b   Novelli, Enrico ^c   Balzan, Stefania ^c   Cecconi, Daniela ^a  

^a UNIVERSITY OF VERONA   (Italy)

^b UNIVERSITY OF EASTERN PIEDMONT   (Italy)

^c UNIVERSITY OF PADOVA   (Italy)

Author keywords

M. Longissimus dorsi; P dimensional (2 PE) electrophoresis; Polar 2 D electrophoresis; Post mortem proteome; Ranking PCA

Indexed keywords

2-D ELECTROPHORESIS; CARTESIANS; LONGISSIMUS; PROTEIN COMPOSITION; PROTEIN SPOTS; RANKING-PCA; SENSORY EVALUATION; SENSORY QUALITIES; SHEAR FORCE; STRESS RELATED PROCESS;

ELECTROPHORESIS; MAMMALS; PROTEINS; STATISTICAL TESTS;

MUSCLE;

AGING; ANIMAL TISSUE; ARTICLE; BULL (BOVINE); CONTROLLED STUDY; FEMALE; FOOD PROCESSING; FOOD QUALITY; FREEZING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LONGISSIMUS DORSI; MALE; MASS SPECTROMETRY; MUSCLE; NONHUMAN; PROTEIN CONTENT; PROTEOMICS; SENSORY ANALYSIS; SHEAR STRESS; SLAUGHTERHOUSE; TENDERIZATION; TISSUE SECTION; TWO DIMENSIONAL ELECTROPHORESIS;

ANIMALS; CATTLE; FEMALE; FOOD HANDLING; MALE; MUSCLE, SKELETAL; PROTEOMICS; TIME FACTORS;

BOVINAE;

EID: 84865749790     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.06.093     Document Type: Article

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