Sorting for beef tenderness using high performance liquid chromatography and capillary electrophoresis: A research note.

@article{Patel2006SortingFB,
  title={Sorting for beef tenderness using high performance liquid chromatography and capillary electrophoresis: A research note.},
  author={J Patel and Morse B Solomon and Timothy Fahrenholz and E W Paroczay},
  journal={Meat science},
  year={2006},
  volume={72 3},
  pages={574-80}
}
This study utilized two sampling methods to examine changes in sarcoplasmic proteins during aging of beef and their relation to tenderness. Water-soluble proteins either obtained by manually expressing exudates from the meat (drip) or by an extraction procedure using homogenization and centrifugation (ext) were analyzed for longissimus lumborum muscle using… CONTINUE READING