Species-specific expression of various proteins in meat tissue: proteomic analysis of raw and cooked meat and meat products made from beef, pork and selected poultry species.

@article{Montowska2013SpeciesspecificEO,
  title={Species-specific expression of various proteins in meat tissue: proteomic analysis of raw and cooked meat and meat products made from beef, pork and selected poultry species.},
  author={Magdalena Montowska and Edward Pospiech},
  journal={Food chemistry},
  year={2013},
  volume={136 3-4},
  pages={1461-9}
}
The aim was to search for proteins differentiating the six species (cattle, pig, chicken, turkey, duck and goose) and relatively stable during the meat aging and only slightly degraded in ready-made products. The two-dimensional electrophoresis was used for analysis of the protein profiles from raw meat and frankfurters and sausages (15 products). The observed species-specific differences in protein expression in raw meat were retained in processed products after finishing the entire… CONTINUE READING