Proteomics analysis to investigate the effect of sodium lactate on color stability of beef longissimus lumborum muscle during chilled s torage
Author:
Affiliation:
1. Chengdu University, China
2. Chengdu Agricultural College, China
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612022000101252&tlng=en
Reference23 articles.
1. Pathways and biomarkers of marbling and carcass fat deposition in bovine revealed by a combination of gel-based and gel-free proteomic analyses;Bazile J.;Meat Science,2019
2. Shelf-life and bacterial community dynamics of vacuum packaged beef during long-term super-chilled storage sourced from two Chinese abattoirs;Chen X.;Food Research International,2020
3. The study of protein biomarkers to understand the biochemical processes underlying beef color development in young bulls;Gagaoua M.;Meat Science,2017
4. Relationship between colorimetric (instrumental) evaluation and consumer-defined beef colour acceptability;Holman B. W. B.;Meat Science,2016
5. Using instrumental (CIE and reflectance) measures to predict consumers’ acceptance of beef colour;Holman B. W. B.;Meat Science,2017
Cited by 2 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. Recent advances in spoilage mechanisms and preservation technologies in beef quality: A review;Meat Science;2024-07
2. Effects of sodium lactate on glycolytic activity and color stability of fresh beef during chilled storage;Food Science and Technology;2022
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