Effect of the Calpain System on Volatile Flavor Compounds in the Beef Longissimus lumborum Muscle
The present study was designed to investigate the effects of calpain system on the formation of volatile flavor compounds in Hanwoo beef. In the first experiment (exp.1), Longissimus lumborum (LL) muscle samples were injected with solutions containing 50 mM CaCl(2) or 50 mM ZnCl(2) and 154 mM NaCl r...
Autores principales: | , , |
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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/PMC6048373/ https://www.ncbi.nlm.nih.gov/pubmed/30018496 http://dx.doi.org/10.5851/kosfa.2018.38.3.515 |