Effects of Pre and Post-Rigor Marinade Injection on Some Quality Parameters of Longissimus Dorsi Muscles

This study was conducted to evaluate the effects of pre and post-rigor marinade injections on some quality parameters of Longissimus dorsi (LD) muscles. Three marinade formulations were prepared with 2% NaCl, 2% NaCl+0.5 M lactic acid and 2% NaCl+0.5 M sodium lactate. In this study marinade uptake,...

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Detalles Bibliográficos
Autores principales: Fadıloğlu, Eylem Ezgi, Serdaroğlu, Meltem
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5960830/
https://www.ncbi.nlm.nih.gov/pubmed/29805282
http://dx.doi.org/10.5851/kosfa.2018.38.2.325

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5960830/
https://www.ncbi.nlm.nih.gov/pubmed/29805282
http://dx.doi.org/10.5851/kosfa.2018.38.2.325

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