Differences in phosphorylation of phosphoglucomutase 1 in beef steaks from the longissimus dorsi with high or low star probe values

The objective of this study was to use proteomics to identify alterations of proteins that are related to tenderness. The longissimus dorsi (LD) were removed from ten beef carcasses at 24h postmortem, and the two with the highest (HSP; average kg of force=6.57) and lowest star probe values (LSP; ave...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Meat science 2014-01, Vol.96 (1), p.379-384
Hauptverfasser:	Anderson, M.J., Lonergan, S.M., Huff-Lonergan, E.
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Beef tenderness Cattle Meat - analysis Muscle, Skeletal - enzymology Phosphoglucomutase Phosphoglucomutase - metabolism Phosphorylation Proteomics
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!