Comparative phosphoproteomics provides insights into the differences of porcine longissimus thoracis, semimembranosus, psoas major and semitendinosus muscles
Different pork cuts vary in muscle fiber characteristics and meat quality, significantly affecting processing properties and consumer preference. However, the role of protein phosphorylation in meat quality variation in pork cuts remains unclear. Using a 4D label-free platform, we performed quantita...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-12-01
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| Series: | Food Chemistry: Molecular Sciences |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666566225000474 |
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