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Effect of Slaughter Age on Muscle Fiber Composition, Intramuscular Connective Tissue, and Tenderness of Goat Meat during Post-Mortem Time

This study evaluated the effects of slaughter age and post-mortem time on meat quality traits, tenderness, histochemical analyses, and perimysium thickness in the longissimus thoracis (LT) muscle of the Korean native black goat (KNBG) maintained at 4 °C for up to 21 days post mortem. Samples of LT m...

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Detalles Bibliográficos
Autores principales:	Bakhsh, Allah, Hwang, Young-Hwa, Joo, Seon-Tea
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2019
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6915587/ https://www.ncbi.nlm.nih.gov/pubmed/31766278 http://dx.doi.org/10.3390/foods8110571

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