Quantification of fresh meat peptides by SDS-PAGE in relation to ageing time and taste intensity.

  title={Quantification of fresh meat peptides by SDS-PAGE in relation to ageing time and taste intensity.},
  author={Erik Claeys and Stefaan De Smet and An Balcaen and Katleen Raes and Dani{\"e}l Demeyer},
  journal={Meat science},
  volume={67 2},
Small peptides (<5kDa) found in ready-to-eat beef meat.
Peptides and Ribonucleotides in Fresh Meat as a Function of Aging in Relation to Sensory Attributes of Pork
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Physicochemical, sensory attributes and protein profile by SDS-PAGE of beef sausage substituted with texturized vegetable protein
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