Effects of Neck-Arm Restraint Suspension of Beef Carcasses on Meat Quality and Proteome of Different Muscles During Post-mortem Aging

Beef quality is the first deciding factor for consumers to consider before purchasing. The aim of this study was to evaluate the effects of suspension and aging time on beef quality. We compared the differences in pH, drip loss, cooking loss, color, shear force, myofibril fragmentation index (MFI),...

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Detalles Bibliográficos
Autores principales: Cai, Wentao, Wen, Kaixin, Che, Leijie, Zhang, Haijun, Zhang, Yang, Li, Junya, Li, Haipeng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8724246/
https://www.ncbi.nlm.nih.gov/pubmed/34993220
http://dx.doi.org/10.3389/fnut.2021.774529

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8724246/
https://www.ncbi.nlm.nih.gov/pubmed/34993220
http://dx.doi.org/10.3389/fnut.2021.774529

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