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Quantitative Proteomics Analysis on the Meat Quality of Processed Pale, Soft, and Exudative (Pse)-Like Broiler Pectoralis Major by Different Heating Methods

Tianyi Yang,Yamin Yang, Peng Zhang,Weitao Li,Qingfeng Ge,Hai Yu,Mangang Wu,Lidong Xing,Zhiyu Qian,Fan Gao,Rui Liu

Food Chemistry（2023）

Cited 5|Views26
Key words
Broiler chicken,PSE muscle,Heat processing,Meat quality,Quantitative proteomics
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