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. 2018 Oct 31;38(5):1101–1108. doi: 10.5851/kosfa.2018.e43

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© Copyright 2018 Korean Society for Food Science of Animal Resources

This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Fig. 1 — Vertical numbers indicate molecular weight marker in kDa. R, non-aged beef; RC, non-aged beef with cooking; D, dry-aged beef; DC, dry-aged beef with cooking; SDS-PAGE, sodium dodecyl sulfate-polyacrylamide gel electrophoresis.