DIA-based quantitative proteomic analysis on porcine meat quality at different chilling rates

DIA-based quantitative proteomic analysis on porcine meat quality at different chilling rates

The objective of this study was to evaluate the effects of chilling rate on porcine meat quality from the perspective of proteome using data independent acquisition (DIA)-based quantitative proteomic strategy. M. longissimus thoracis et lumborum (n = 9) was assigned randomly to the control group (3....

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Bibliographic Details
Main Authors: Yuqiang Bai, Tongjing Yan, Fei Fang, Xin Li, Su Wang, Juan Li, Chengli Hou, Dequan Zhang
Format: Article
Language:English
Published: Tsinghua University Press 2024-09-01
Series:Food Science and Human Wellness
Subjects:
very fast chilling
tenderness
proteomic
glycolysis
proteasome
Online Access:https://www.sciopen.com/article/10.26599/FSHW.2022.9250206
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https://www.sciopen.com/article/10.26599/FSHW.2022.9250206

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