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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...

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Detalles Bibliográficos
Autores principales:	Rant, Witold, Radzik-Rant, Aurelia, Świątek, Marcin, Niżnikowski, Roman, Szymańska, Żaneta, Bednarczyk, Magdalena, Orłowski, Emil, Morales-Villavicencio, Anna, Ślęzak, Magdalena
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Copernicus GmbH 2019
Materias:	Original Study
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

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