Comparative phosphoproteomics provides insights into the differences of porcine longissimus thoracis, semimembranosus, psoas major and semitendinosus muscles

Different pork cuts vary in muscle fiber characteristics and meat quality, significantly affecting processing properties and consumer preference. However, the role of protein phosphorylation in meat quality variation in pork cuts remains unclear. Using a 4D label-free platform, we performed quantita...

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Bibliografiske detaljer

Principais autores:	Li Zhang, Wen Luo, Linlin Zhao, Longyun Li, Yizhong Huang
Format:	Artigo
Sprog:	Inglês
Udgivet:	Elsevier 2025-12-01
Serier:	Food Chemistry: Molecular Sciences
Fag:	Pork cuts Meat quality Phosphoproteome Differentially accumulated phosphopeptides Cut-specific phosphoproteins
Online adgang:	http://www.sciencedirect.com/science/article/pii/S2666566225000474
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