Understanding the Formation Mechanism of Dark Cutting Beef Based on Sarcoplasmic Proteomics
WU Shuang, WANG Lei, YANG Xiaoyin, LUO Xin, LI Hang, ZHU Lixian, ZHANG Yimin
(1. College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China; 2. Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing 210095, China; 3. Fengdu Station of China Agriculture Research System (Beef), Chongqing 408216, China)
WU Shuang, WANG Lei, YANG Xiaoyin, LUO Xin, LI Hang, ZHU Lixian, ZHANG Yimin. Understanding the Formation Mechanism of Dark Cutting Beef Based on Sarcoplasmic Proteomics[J]. FOOD SCIENCE, 2020, 41(5): 1-7.