Proteins in longissimus muscle of Korean native cattle and their relationship to meat quality
- Author
- NAM KUK KIM1 ; CHO, Soohyun2 ; SEUNG HWAN LEE1 ; HYE RAN PARK3 ; CHANG SOO LEE3 ; YONG MIN CHO1 ; YUN HO CHOY4 ; YOON, Duhak5 ; SEOK KI IM1 ; EUNG WOO PARK1
[1] Animal Genomics and Bioinformatics Division, National Institute of Animal Science. Rural Development Administration, Suwon 441-350, Korea, Republic of
[2] Quality Control and Utilization of Animal Products Division, National Institute of Animal Science, Rural Development Administration, Suwon 441-350, Korea, Republic of
[3] Department of Applied Biochemistry, College of Biomedical and Health Science, Konkuk University, Chungju 380-701, Korea, Republic of
[4] Hanwoo Experiment Station, National Institute of Animal Science, Rural Development Administration, Suwon 441-350, Korea, Republic of
[5] Animal Biotechnology Division, National Institute of Animal Science, Rural Development Administration, Suwon 441-350, Korea, Republic of - Source
Meat science. 2008, Vol 80, Num 4, pp 1068-1073, 6 p ; ref : 1/2 p
- CODEN
- MESCDN
- ISSN
- 0309-1740
- Scientific domain
- Food science technology; Animal sciences, zootechny, veterinary medicine
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Meat quality Muscle proteome Two-dimensional gel electrophoresis
- Keyword (fr)
- Electrophorèse gel Muscle Produit carné Protéine Qualité Viande
- Keyword (en)
- Gel electrophoresis Muscle Meat product Protein Quality Meat
- Keyword (es)
- Electroforesis gel Músculo Producto de carne Proteína Calidad Carne
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 20738410
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.meatsci.2008.04.027 
https://dx.doi.org/10.1016/j.meatsci.2008.04.027
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