Myosin Heavy Chain Composition, Rate of Dystrophin and Integrin Degradation and Meat Quality of Pig Longissimus thoracis and psoas major Muscles During Postmortem Aging

Publicado en línea: 28 ene 2020

Páginas: 231 - 243

Recibido: 05 jun 2019

Aceptado: 12 sept 2019

DOI: https://doi.org/10.2478/aoas-2019-0062

Palabras clave

cold storage, myosin heavy chain isoforms, protein degradation, meat quality, pig

© 2020 Dorota Wojtysiak, published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.