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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,...
Autores principales: | Fadıloğlu, Eylem Ezgi, Serdaroğlu, Meltem |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Korean Society for Food Science of Animal Resources
2018
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Materias: | |
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 |
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