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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...

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Detalles Bibliográficos
Autores principales:	Yang, Jieun, Dashdorj, Dashmaa, Hwang, Inho
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/PMC6048373/ https://www.ncbi.nlm.nih.gov/pubmed/30018496 http://dx.doi.org/10.5851/kosfa.2018.38.3.515

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