Quantification of fresh meat peptides by SDS–PAGE in relation to ageing time and taste intensity-Reference-Cited by-同舟云学术

Quantification of fresh meat peptides by SDS–PAGE in relation to ageing time and taste intensity

Published:2004-06 Issue:2 Volume:67 Page:281-288
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Claeys E.,De Smet S.,Balcaen A.,Raes K.,Demeyer D.

Publisher

Elsevier BV

Subject

Food Science

Reference24 articles.

1. Deproteinization techniques for HPLC amino acid analysis in fresh pork muscle and dry-cured ham;Aristoy;Journal of Agriculture and Food Chemistry,1991

2. Reversed-phase high-performance liquid chromatography method for separation of collagen tryptic peptides;Banes;Journal of Chromatography,1983

3. A sodium dodecyl sulfate-gradient gel electrophoresis system that separates polypeptides in the molecular weight range of 1500 to 100,000;Bothe;Analytical Chemistry,1985

4. Standardisation and application of a semi-quantitative SDS–PAGE method for measurement of myofibrillar protein fragments in bovine longissimus muscle;Casserly;Food Chemistry,2000

5. Effect of rate of pH decline on muscle enzyme activities in two pig lines;Claeys;Meat Science,2001

Cited by 65 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Analytical approaches for assessing protein structure in protein-rich food: A comprehensive review;Food Chemistry: X;2024-06

2. The Influence of Cooking Methods and Muscle on Beef Aroma Profile and Consumer Satisfaction: Insights from Volatile Compound Analysis;Applied Sciences;2024-05-24

3. 3D printing of plant based meat analogs;Handbook of Plant-Based Meat Analogs;2024

4. Beef Toughness and the Amount of Greenhouse Gas Emissions as a Function of Localized Electrical Stimulation;Foods;2023-12-21

5. Aging mechanism for improving the tenderness and taste characteristics of meat;Journal of Animal Science and Technology;2023-11