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Article

High pressure induced changes in beef muscle proteome: correlation with quality parameters.

Meat science - 1 May 2014

Marcos Begonya, Mullen Anne Maria

Abstract excerpt

The relationship between pressure induced changes on individual proteins and selected quality parameters in bovine longissimus thoracis et lumborum (LTL) muscle was studied. Pressures ranging from 200 to 600 MPa at 20°C were used. High pressure processing (HPP) at pressures above 200 MPa induced strong modifications of protein solubility, meat colour and water holding capacity (WHC). The protein profiles of...

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PMID: 24468704
DOI: 10.1016/j.meatsci.2013.12.008

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 6 Sept 2026. Manifest publication-graph-cohort-2026-09-06.1.

Source receipt: pubmed, retrieved 6 Sept 2026.

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