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2.9. Meat Juice Preparation
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To perform serological assays, the muscle samples were put at −20 °C overnight and were thawed at room temperature before use. The samples were centrifuged 8000× g for 5 min to collect meat juice. The obtained volume of meat juice differed from sample to sample and ranged from 20 to 1000 µL.
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Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
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