Proteomic Analysis of Beef Tenderloin and Flank Assessed Using an Isobaric Tag for Relative and Absolute Quantitation (iTRAQ)
Herein, we performed a proteomic analysis of tenderloin and flank steaks from Simmental cattle using the isobaric tags for a relative and absolute quantification (iTRAQ) approach. We identified 17 amino acids in both steaks, and Gly, Cys, Ile, Lys, and Pro differed most in abundance between the stea...
Main Authors: | Zhaomin Lei, Jianping Wu, Deyin Zhang, Ting Liu, Shengguo Zhao, Jianfu Wang, Xiaoxue Zhang |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2020-01-01
|
Series: | Animals |
Subjects: | |
Online Access: | https://www.mdpi.com/2076-2615/10/1/150 |
Similar Items
-
Consumer options in restaurant portion sizes
by: Kreh, Janet Marvene
Published: (1979) -
Investigation of Adding Microbial Transglutaminase Enzyme on Physico-chemical, Textural and Sensory Properties of Chicken Steak
by: Seyedeh-Asal Farrokh, et al.
Published: (2017-02-01) -
Steakhouse syndrome
by: Kiyoshi Shikino, et al.
Published: (2021-06-01) -
Effects of marbling on physical and sensory characteristics of ribeye steaks from four different cattle breeds
by: Nurul Nuraliya Shahrai, et al.
Published: (2021-05-01) -
Microbiological characteristics of pork carcasses and vacuum packaged blade steaks during storage at 0±1°C
by: Najar-Villarreal, Francisco
Published: (2018)