Fig. 1.
SDS-PAGE protein profile of meat products; a commercial horse sausages S1 and S2; b raw-R and cooked-C beef, horse meat and pork. Protein bands show considerable protein aggregation (PA) and degradation of the myosin heavy chain (MHC)
Official websites use .gov
A
.gov website belongs to an official
government organization in the United States.
Secure .gov websites use HTTPS
A lock (
) or https:// means you've safely
connected to the .gov website. Share sensitive
information only on official, secure websites.