Supranutritional Supplementation of Vitamin E Influences Myoglobin Post-Translational Modifications in Postmortem Beef Longissimus Lumborum Muscle

Supranutritional Supplementation of Vitamin E Influences Myoglobin Post-Translational Modifications in Postmortem Beef Longissimus Lumborum Muscle

Post-translational modifications (PTM) in myoglobin (Mb) can influence fresh meat color stability. Dietary supplementation of vitamin E improves beef color stability by delaying lipid oxidation–induced Mb oxidation and influences proteome profile of postmortem beef skeletal muscles. Nonetheless, the...

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Bibliographic Details
Main Authors:	Anna C. Dilger, Bailey Harsh, Daniel W Shike, Dustin Boler, Haining Zhu, Jing Chen, Shuting Li, Surendranath P. Suman, Yifei Wang
Format:	Article
Language:	English
Published:	Iowa State University Digital Press 2022-10-01
Series:	Meat and Muscle Biology
Subjects:	beef color stability myoglobin post-translational modifications vitamin E
Online Access:	https://www.iastatedigitalpress.com/mmb/article/id/13541/

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