Proteome changes during pork meat ageing following use of two different pre-slaughter handling procedures

The influence of postmortem storage time and pre-slaughter conditions (transport the day before slaughter or immediately before slaughter) on proteome changes of pork meat was investigated over a 72 h ageing period. Intensities of 37 spots varied significantly ( p

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Bibliographische Detailangaben
Veröffentlicht in:	Meat science 2004-08, Vol.67 (4), p.689-696
Hauptverfasser:	Morzel, Martine, Chambon, Christophe, Hamelin, Muriel, Santé-Lhoutellier, Véronique, Sayd, Thierry, Monin, Gabriel
Format:	Artikel
Sprache:	eng
Schlagworte:	2D electrophoresis animal handling animal transport automatic detection Biological and medical sciences Food and Nutrition Food industries Fundamental and applied biological sciences. Psychology image analysis isoelectric focusing Life Sciences Meat ageing meat aging Meat and meat product industries meat protein pig carcasses Pork proteolysis Proteomics Rate of pH decline rigor mortis slaughter structural proteins swine
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Beschreibung
Zusammenfassung:	The influence of postmortem storage time and pre-slaughter conditions (transport the day before slaughter or immediately before slaughter) on proteome changes of pork meat was investigated over a 72 h ageing period. Intensities of 37 spots varied significantly ( p
ISSN:	0309-1740 1873-4138
DOI:	10.1016/j.meatsci.2004.01.008