Comparing the effect of heat on tropomyosin isoforms patterns from water buffalo and wild boar meat by two-dimensional gel electrophoresis

• Main Authors: Nadiah Mat Junoh,, Mohd Hafis Yuswan,, Shuhaimi Mustafa,, Amalia Mohd Hashim,, Rozi Mohamed,, Lee, Shiou Yih, Nazia Abdul Majid,, Siti Aimi Sarah,, Dhilia Udie Lamasudin,
• Format: Article
• Language: English
• Published: Penerbit Universiti Kebangsaan Malaysia 2019
• Online Access: http://journalarticle.ukm.my/14677/1/48_02_19.pdf; http://journalarticle.ukm.my/14677/; http://www.mabjournal.com/index.php?option=com_content&view=article&id=921&catid=59:current-view&Itemid=56

Tropomyosin is one of the most abundant proteins in meat; however, very little is known about it due to the lack of scientific literature. In this study, the spot volume of tropomyosin (TPM) isoforms, TPM2 and TPM1, in meat from water buffalo and wild boar subjected to various cook treatments were...