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Application of proteomic to investigate the post-mortem tenderization rate of different horse muscles

Antonella Della Malva1, Pasquale De Palo2, Josè Manuel Lorenzo3

  • 1Department of Agricultural Food and Environmental Sciences, University of Foggia, Via Napoli, 25- 71121 Foggia, Italy.

Meat Science
|July 23, 2019
PubMed

Keywords:
Horse meatMusclesMyofibrillar proteinsProteolysisTenderness

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