Muscle composition slightly affects in vitro digestion of aged and cooked meat: Identification of associated proteomic markers

Author:

Bax M.-L.,Sayd T.,Aubry L.,Ferreira C.,Viala D.,Chambon C.,Rémond D.,Santé-Lhoutellier V.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

1. Catalase;Aebi,1974

2. Cooking temperature is a key determinant of in vitro meat protein digestion rate: Investigation of underlying mechanisms;Bax;Journal of Agricultural and Food Chemistry,2012

3. Bergmeyer, H. U. (1974). Methods of enzymatic analysis (2nd ed., Vol. 3, pp1127, 1196, 1238, 1464). New-York: Academic Press.

4. Meat as a component of a healthy diet – are there any risks or benefits if meat is avoided in the diet?;Biesalski;Meat Science,2005

5. Mutation R120G in aB-crystallin, which is linked to a desmin-related myopathy, results in an irregular structure and defective chaperone-like function;Bova;Proceedings of the National Academy of Sciences,1999

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