Physicochemical and microbial characteristics of longissimus lumborum and biceps femoris muscles in Korean native black goat with wet-aging time

This study examined the effects of different wet-aging times on the physicochemical characteristics and microbial profile of longissimus lumborum (LL) and biceps femoris (BF) muscles from Korean native black goat (KNBG) meat. The water holding capacity (WHC), pH, cooking loss, shear force, meat colo...

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Detalles Bibliográficos
Autores principales: Ali, Mahabbat, Park, Ji-Young, Lee, Seong-Yun, Choi, Young-Sun, Nam, Ki-Chang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society of Animal Sciences and Technology 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7882841/
https://www.ncbi.nlm.nih.gov/pubmed/33987592
http://dx.doi.org/10.5187/jast.2021.e14

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7882841/
https://www.ncbi.nlm.nih.gov/pubmed/33987592
http://dx.doi.org/10.5187/jast.2021.e14

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