Acetylation of Sarcoplasmic and Myofibrillar Proteins were Associated with Ovine Meat Quality Attributes at Early Postmortem.

Food Sci Anim Resour · 2021 · PMC8277182 · PMID 34291213

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showed a trendno p-value reported

The total level of acetylated sarcoplasmic proteins and myofibrillar proteins both showed a trend of first increased and then decreased ( Fig. 2B , Fig. 3B ).

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