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Proteomics Analysis of Changes in the Water-Holding Capacity of Yak Meat During Postmortem Aging

To elucidate the mechanism underlying changes in the water-holding capacity of yak meat during postmortem aging, yak longissimus dorsi muscle was used as the experimental material. Changes in pressure loss, drip loss, cooking loss, and pH were determined at 0, 0.5, 1, 3, 5, and 7 d postmortem (0–4 °...

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Principais autores: Zhaobin Guo, Xixiong Shi, Yubin Zhang, Cheng Chen, Guoyuan Ma, Long He, Li Zhang
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2026-05-01
coleção:Foods
Assuntos:
yak meat
water-holding capacity
proteomics
key proteins
bioinformatics analysis
Acesso em linha:https://www.mdpi.com/2304-8158/15/10/1652
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