Changes in Physical Meat Traits, Protein Solubility, and the Microstructure of Different Beef Muscles during Post-Mortem Aging

This study was performed to compare the differences in pH, myofibril fragmentation index (MFI), total protein solubility (TPS), sarcoplasmic protein solubility (SPS), myofibrillar protein solubility (MPS), and the microstructure of seven beef muscles during aging. From the six beef carcasses of Xinj...

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Detalles Bibliográficos
Autores principales: Feng, Yong-Hong, Zhang, Song-Shan, Sun, Bao-Zhong, Xie, Peng, Wen, Kai-Xin, Xu, Chen-Chen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353465/
https://www.ncbi.nlm.nih.gov/pubmed/32575353
http://dx.doi.org/10.3390/foods9060806

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353465/
https://www.ncbi.nlm.nih.gov/pubmed/32575353
http://dx.doi.org/10.3390/foods9060806

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