https://www.selleckchem.com/pr....oducts/hydroxyfasudi
Peptides derived from whole proteins in beef tenderloin (M. psoas major, PM) and striploin (M. longissimus lumborum, LL) associated with meat quality and muscle fiber composition were identified and quantified during 21 days of aging. Peptide quantification revealed 40-43 proteins to be significantly degraded during all aging time, and these were mostly sarcoplasmic proteins. Cooking loss of both muscles was not changed by aging (P 0.05), whereas Warner-Bratzler shear force and meat color were affected by aging. Sens
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