The level of heat shock protein 90 in pig Longissimus dorsi muscle and its relationship with meat pH and quality.

Zhang, Muhan

The level of heat shock protein 90 in pig Longissimus dorsi muscle and its relationship with meat pH and quality. [electronic resource] - Food chemistry Dec 2014 - 337-41 p. digital

Publication Type: Journal Article; Research Support, Non-U.S. Gov't

1873-7072

10.1016/j.foodchem.2014.05.111 doi


Animals
Heat-Shock Proteins--chemistry
Hydrogen-Ion Concentration
Male
Meat--analysis
Muscle, Skeletal--chemistry
Swine