DIA-based quantitative proteomic analysis on porcine meat quality at different chilling rates

The objective of this study was to evaluate the effects of chilling rate on porcine meat quality from the perspective of proteome using data independent acquisition (DIA)-based quantitative proteomic strategy. M. longissimus thoracis et lumborum (n = 9) was assigned randomly to the control group (3....

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Detalhes bibliográficos

Principais autores:	Yuqiang Bai, Tongjing Yan, Fei Fang, Xin Li, Su Wang, Juan Li, Chengli Hou, Dequan Zhang
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Tsinghua University Press 2024-09-01
Colecção:	Food Science and Human Wellness
Assuntos:	very fast chilling tenderness proteomic glycolysis proteasome
Acesso em linha:	https://www.sciopen.com/article/10.26599/FSHW.2022.9250206
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