Effect of Rapid Chilling on Beef Quality and Cytoskeletal Protein Degradation in M. longissimus of Chinese Yellow Crossbred Bulls

The objective of this study was to investigate the effect of rapid chilling (RC) on beef quality and the degradation of cytoskeletal proteins. Twenty Chinese Yellow crossbred bulls were selected and randomly divided into two groups. RC and conventional chilling (CC) were applied to left and right si...

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Detalles Bibliográficos
Autores principales: Mao, Yanwei, Zhang, Yimin, Liang, Rongrong, Ren, Lulu, Zhu, He, Li, Ke, Zhu, Lixian, Luo, Xin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2012
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4092990/
https://www.ncbi.nlm.nih.gov/pubmed/25049681
http://dx.doi.org/10.5713/ajas.2012.12055

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4092990/
https://www.ncbi.nlm.nih.gov/pubmed/25049681
http://dx.doi.org/10.5713/ajas.2012.12055

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