Gel electrophoretic analysis of the protein changes in ground beef stored at 2⁰C
A study was completed to determine the extent of the protein changes occurring in ground beef stored at 2°C for 10 days. Sections of semitendinosus muscle were obtained immediately after the slaughter of three beef animals. Each section was divided into two equal portions, one of which was ground an...
| Main Author: | |
|---|---|
| Other Authors: | |
| Language: | en_US |
| Published: |
2012
|
| Subjects: | |
| Online Access: | http://hdl.handle.net/1957/27188 |