Precise pH control and synergistic interaction of raw materials improve the quality of stewed beef: multi-omics analysis of tenderization mechanisms and flavor restructuring
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This study employed an integrated multi-omics strategy to unravel the mechanisms of pH-optimized stewed beef quality. First, proteomic analysis revealed that stewing at pH 6.0 reduced COL1A1 and hemoglobin-α, activated calpain, alleviated oxidative stress, an... ...
