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Beef is a source of high quality protein for consumers.Beef tenderness significantly influences on meat palatability, consumer expectation and industry profitability.To further elucidate the factors affecting beef tenderness, functional proteomic analyses were performed on Longissimus thoracis (LT) tissues from Angus cattle.Proteins were analyzed by SDS-PAGE and linearly regressed against tenderness.Seventeen electrophoretic bands appeared to be correlated with beef tenderness.Two of the bands with the most significant correlations were selected and submitted to LCMS/MS for analysis.Eight proteins were identified from these two bands.The results of this study provide a novel insight into the functional interaction of proteins and beef tenderness.