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. 2021 Dec 3;10(12):2989. doi: 10.3390/foods10122989

Figure 2.

Figure 2

Two-dimensional gel images (pH range between 3 and 10 and molecular weight from about 20 to 205 kDa) of sarcoplasmic ((A,B), the early of storage, day 1; (C,D), the late stage of storage, day 5) and myofibrillar ((E,F), the late stage of storage, day 5) proteome from ovine M. longissimus lumborum (LL) and M. psoas major (PM) muscles.