A comparative analysis of phosphoproteome in ovine muscle at early postmortem in relationship to tenderness.
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DOI: 10.1002/jsfa.8326
Abstract: BACKGROUND Tenderness is considered to be the most important quality characteristic of meat as it is the main cause of unacceptability of meat. Post-translational modification regulates protein functions that involve in postmortem changes in muscle… read more here.
Keywords: ovine muscle; phosphorylation; meat; postmortem ... See more keywords