Comparison of myofibrillar protein degradation, antioxidant profile, fatty acids, metmyoglobin reducing activity, physicochemical properties and sensory attributes of gluteus medius and infraspinatus muscles in goats

BACKGROUND: The functionality of myofibrillar proteins is a major factor influencing the quality attributes of muscle foods. Nonetheless, the relationships between muscle type and oxidative changes in chevon during ageing are meagrely elucidated. Postmortem changes in antioxidant status and physicoc...

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Detalles Bibliográficos
Autores principales: Adeyemi, Kazeem D., Shittu, Rafiat M., Sabow, Azad B., Abubakar, Ahmed A., Karim, Roselina, Karsani, Saiful A., Sazili, Awis Q.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: BioMed Central 2016
Materias:
Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4908769/
https://www.ncbi.nlm.nih.gov/pubmed/27307997
http://dx.doi.org/10.1186/s40781-016-0105-5

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4908769/
https://www.ncbi.nlm.nih.gov/pubmed/27307997
http://dx.doi.org/10.1186/s40781-016-0105-5

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