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Improving the textural and microstructural quality of cow meat by black chokeberry, grape, and hawthorn vinegar‐based marination
This study was designed to investigate the effects of vinegar‐based marinades on pH, technological properties, color, microstructure, texture, and sensory characteristics of 9‐year‐old Holstein meat which had tough texture. To marinate the Longissimus lumborum steaks, three different marinades were...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10563726/ https://www.ncbi.nlm.nih.gov/pubmed/37823113 http://dx.doi.org/10.1002/fsn3.3566 |