2D DIGE proteomic analysis of early post mortem muscle exudate highlights the importance of the stress response for improved water-holding capacity of fresh pork meat

Proteomics

Volumn 13, Issue 9, 2013, Pages 1528-1544

  Di Luca, Alessio ^a   Elia, Giuliano ^b   Hamill, Ruth ^a   Mullen, Anne Maria ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

2D DIGE; Animal proteomics; Centrifugal drip; Drip loss; Meat quality; Proteome map

Indexed keywords

TRANSFERRIN; TRIOSEPHOSPHATE ISOMERASE;

ARTICLE; MASS SPECTROMETRY; PH; PHENOTYPE; PHYSICAL PARAMETERS; PORK; PRIORITY JOURNAL; PROTEOMICS; STRESS; TWO DIMENSIONAL DIFFERENCE GEL ELECTROPHORESIS; WATER HOLDING CAPACITY; WESTERN BLOTTING;

ANIMALS; AUTOPSY; BLOTTING, WESTERN; EXUDATES AND TRANSUDATES; FEMALE; MASS SPECTROMETRY; MEAT PRODUCTS; MUSCLE, SKELETAL; PHENOTYPE; PROTEOMICS; REPRODUCIBILITY OF RESULTS; STRESS, PHYSIOLOGICAL; SWINE; TWO-DIMENSIONAL DIFFERENCE GEL ELECTROPHORESIS; WATER;

ANIMALIA; SUIDAE;

EID: 84876499691     PISSN: 16159853     EISSN: 16159861     Source Type: Journal    
DOI: 10.1002/pmic.201200145     Document Type: Article

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