Proteomic and parallel reaction monitoring approaches to evaluate biomarkers of mutton tenderness
Food Chemistry(2022)
摘要
•Intensive fattening influenced mutton tenderness.•Proteomic analysis revealed fifteen proteins as potential biomarkers of mutton tenderness.•After PRM verification, myosin-2, myosin-13, vimentin, carbonic anhydrase, carbonic anhydrase 2, GSTM3 and MAP4 can be candidate biomarkers of mutton tenderness.
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关键词
Proteomics,PRM,Intensive fattening,Mutton,Tenderness,Biomarker
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