Understanding the development of color and color stability of dark cutting beef based on mitochondrial proteomics
Shuang Wu, Xin Luo, Xiaoyin Yang, David Hopkins, Yanwei Mao, Yimin Zhang
Topics & Concepts
MetmyoglobinMyoglobinOxidative phosphorylationRespirationChemistryLipid oxidationBiochemistryMitochondrionProteomicsFood scienceBiophysicsBiologyBotanyGeneAntioxidantMeat and Animal Product QualityBiochemical effects in animalsBee Products Chemical Analysis