Fig. 5From: Proteomic based approach for characterizing 4-hydroxy-2-nonenal induced oxidation of buffalo (Bubalus bubalis) and goat (Capra hircus) meat myoglobinsOxidation of buffalo meat oxymyoglobin reacted with HNE (treatment) and without HNE (control) at 25 °C, pH 5.6 and 37 °C, pH 7.4. Standard error bars are indicated (n = 3)Back to article page