宰后不同时间滩羊肉抗氧化活性的变化及可能机制

侯成立,黄彩燕,郑晓春,刘维华,杨奇,张德权

Changes of Antioxidant Activity and Its Possible Mechanism in Tan Sheep Meat in Different Postmortem Time

HOU ChengLi,HUANG CaiYan,ZHENG XiaoChun,LIU WeiHua,YANG Qi,ZHANG DeQuan

图4 宰后不同时间滩羊肉中差异蛋白层次聚类热图 图中不同列代表不同的样品（LD代表背最长肌,数字代表宰后时间）,不同行代表不同的蛋白;颜色代表蛋白在样品中的表达量（深红色代表高强度,深蓝色代表低强度,白色代表中强度）

Fig. 4 Hierarchical clustering and heatmap of differentially abundant proteins in Tan lamb in different postmortem time Different columns represent different samples (LD represents the longissimus dorsi and the number represents postmortem time), and different rows represent different proteins. The color represents the relative abundance of the proteins (Deeper red represents higher intensity, deeper blue represents lower intensity, and white represents middle intensity)