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The effect of aging and muscle type on the quality characteristics and lipid oxidation of lamb meat
The research carried out on meat from 45 ram lambs of the Polish merino breed allowed to determine the effect of meat aging and muscle type on physicochemical characteristics and oxidative stability of lipids. Analysis of physicochemical traits (pH, meat color, expressed juice, cooking loss, shear f...
Autores principales: | , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Copernicus GmbH
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6852877/ https://www.ncbi.nlm.nih.gov/pubmed/31807649 http://dx.doi.org/10.5194/aab-62-383-2019 |