Fig. 7From: Proteomic based approach for characterizing 4-hydroxy-2-nonenal induced oxidation of buffalo (Bubalus bubalis) and goat (Capra hircus) meat myoglobinsMALDI-TOF MS spectrum of (a) buffalo meat oxymyoglobin (0.15 mM) reacted with HNE (1.0 mM) and b goat meat oxymyoglobin (0.075 mM) reacted with HNE (0.5 mM) at pH 7.4 and 37 °C for 3.5 hBack to article page