Effect of Postmortem Phases on Lamb Meat Quality: A Physicochemical, Microstructural and Water Mobility Approach

To investigate the effect of postmortem phases on lamb meat quality, the physicochemical quality, microstructure and water mobility of oyster cut, short loin, knuckle and silverside muscles from Small-Tail Han sheep were evaluated in the pre-rigor, rigor mortis and post-rigor phases. Pre-rigor lamb...

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Detalles Bibliográficos
Autores principales: Ge, Yue, Zhang, Dequan, Zhang, Huimin, Li, Xin, Fang, Fei, Liang, Ce, Wang, Zhenyu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8460324/
https://www.ncbi.nlm.nih.gov/pubmed/34632400
http://dx.doi.org/10.5851/kosfa.2021.e37

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8460324/
https://www.ncbi.nlm.nih.gov/pubmed/34632400
http://dx.doi.org/10.5851/kosfa.2021.e37

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