Longissimus dorsi Muscle’s Chemical Composition, Fatty Acid Pattern, and Oxidative Stability in Korean Hanwoo Finishing Cattle Following Slaughtering and Stunning with or without Brain Disruption and State of Consciousness

Handling during pre- and post-slaughter conditions can affect the quality and safety of meat. An experiment was conducted to compare slaughtering with or without a state of consciousness on Longissimus dorsi muscle’s proximate composition, cholesterol content, fatty acid profile, and storage quality...

Descripción completa

Detalles Bibliográficos
Autores principales: Bostami, A. B. M. Rubayet, Mun, Hong-Seok, Yang, Chul-Ju
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001086/
https://www.ncbi.nlm.nih.gov/pubmed/36900443
http://dx.doi.org/10.3390/foods12050928

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001086/
https://www.ncbi.nlm.nih.gov/pubmed/36900443
http://dx.doi.org/10.3390/foods12050928

Ejemplares similares