Fig. 3From: The first evidence of global meat phosphoproteome changes in response to pre-slaughter stressQuantitation 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 shownBack to article page