Proteome basis for intramuscular variation in color stability of beef semimembranosus
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- 作者：Mahesh N. Naira ; Surendranath P. Sumana ; spsuma2@uky.edu" class="auth_mail" title="E-mail the corresponding author ; Manish K. Chatlia ; b ; Shuting Lia ; Poulson Josepha ; c ; Carol M. Beachd ; Gregg Rentfrowa
- 关键词：Beef color ; Color stability ; Glycolytic enzymes ; Sarcoplasmic proteome ; Semimembranosus
- 刊名：Meat Science
- 出版年：2016
- 出版时间：March 2016
- 年：2016
- 卷：113
- 期：Complete
- 页码：9-16
- 全文大小：511 K
文摘
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Inside and outside beef semimembranosus regions exhibit color stability variations.
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Proteome basis for the intramuscular variation in color stability was examined.
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Glycolytic enzymes were over-abundant in color-labile inside semimembranosus.
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Differences in sarcoplasmic proteome contribute to intramuscular variations.