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. 2019 Jul 17;20:590. doi: 10.1186/s12864-019-5943-3

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© The Author(s). 2019

Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.

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Fig. 3 — Quantitation of phosphorylation changes (P < 0.05) between phosphoproteins of DFD and control meat samples from the LT bovine muscle assessed by the RC coefficient. Phosphoproteins in DFD meat with higher (red) and lower (blue) phosphorylation levels than in control (or normal) meat are shown