Sulfhydryl and disulfide groups in meats.
D000818:Animals; D002417:Cattle; D055598:Chemical Phenomena; D002621:Chemistry; D003545:Cysteine / Q000032:analysis; D003553:Cystine / Q000032:analysis; D004220:Disulfides / Q000032:analysis*; D005514:Food Irradiation; D005519:Food Preservation / Q000379:methods; D005525:Food-Processing Industry; D005615:Freezing; D006358:Hot Temperature; D007202:Indicators and Reagents; D008460:Meat / Q000032:analysis*; D008461:Meat Products / Q000032:analysis; D008931:Mitochondria, Muscle / Q000032:analysis; D009124:Muscle Proteins / Q000032:analysis; D009210:Myofibrils / Q000032:analysis; D012508:Sarcolemma / Q000032:analysis; D012519:Sarcoplasmic Reticulum / Q000032:analysis; D012995:Solubility; D013438:Sulfhydryl Compounds / Q000032:analysis* / Q000633:toxicity; D013552:Swine; D014018:Tissue Distribution
D004220:Disulfides; D007202:Indicators and Reagents; D009124:Muscle Proteins; D013438:Sulfhydryl Compounds; D003553:Cystine; D003545:Cysteine