Investigation of changes in proteomes of beef exudate and meat quality attributes during wet-aging

Investigation of changes in proteomes of beef exudate and meat quality attributes during wet-aging

This study was performed to evaluate the effects of wet-aging (3, 7, 14, 21, and 28 d at 2 °C) on beef (longissimus lumborum muscles) exudate proteome and meat quality changes. The pH, purge loss, and tenderness of beef increased with aging (P < 0.05), while color and lipid oxidative stabilities...

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Bibliographic Details
Main Authors:	Qianqian Yu, Shimeng Li, Bei Cheng, Yuan H. Brad Kim, Chengfeng Sun
Format:	Article
Language:	English
Published:	Elsevier 2023-03-01
Series:	Food Chemistry: X
Subjects:	Meat quality Beef exudates Wet-aging Label-free proteomics
Online Access:	http://www.sciencedirect.com/science/article/pii/S2590157523000500

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