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Influence of oxidative damage to proteins on meat tenderness using a proteomics approach

Jessica Moraes Malheiros1, Camila Pereira Braga2, Ryan Albert Grove2

  • 1Department of Animal Science, College of Agriculture and Veterinary Science, São Paulo State University, Jaboticabal, SP, Brazil.

Meat Science
|October 15, 2018
PubMed

Keywords:
2D-DIGEBeef cattleProtein oxidationShear force

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