A proteomic approach to identify biomarkers of foal meat quality: A focus on tenderness, color and intramuscular fat traits

Author:

López-Pedrouso María,Lorenzo José M.,Cittadini Aurora,Sarries María V.,Gagaoua Mohammed,Franco Daniel

Funder

Interreg

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

1. Nutritional Composition of Meat;Ahmad;Meat Science and Nutrition,2018

2. SM Gr up International Journal of Factors Influencing the Growth and;Alemneh;International Jornal of Animal Science,2019

3. Horse meat tenderization in relation to post-mortem evolution of the myofibrillar sub-proteome;Beldarrain;Meat Science,2022

4. ATP synthesis and storage;Bonora;Purinergic Signalling,2012

5. Cittadini, A., Sarriés, M. V., Domínguez, R., Pateiro, M., & Lorenzo, J. M. (2022). Effect of Breed and Finishing Diet on Chemical Composition and Quality Parameters of Meat from Burguete and Jaca Navarra Foals.

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