Peptidomic analysis characterising proteolysis in thaw-aging of beef short plate
Recent studies have suggested that thaw-aging can improve sensory attributes of freeze-thawed meat. Acceleration of proteolysis is expected to promote tenderisation and improve taste; however, the details of protein degradation, including substrate proteins and cleavage sites, remain unclear. Here,...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | article |
| Language: | EN |
| Published: |
Elsevier
2021
|
| Subjects: | |
| Online Access: | https://doaj.org/article/5818f2eea8f640b79dc7aba1618d8cfc |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!