Cysteine Oxidation Sites in Tan Lamb Meat Proteins at Different Storage Temperatures: Identification and Effect on Meat Tenderness
The shear force and textural properties (hardness, elasticity and chewiness) of Ningxia Tan lamb meat stored at −80 ℃ (control), −2, −18 or 4 ℃ for 7 days were determined by cysteine oxidative modification proteomics. Meanwhile, the cysteine oxidation sites were identified, and the Pearson’s correla...
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| Formato: | Artigo |
| Idioma: | Inglês |
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China Food Publishing Company
2024-05-01
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| Series: | Shipin Kexue |
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| Acceso en liña: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-10-007.pdf |
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