Postmortem Muscle Protein Changes as a Tool for Monitoring Sahraoui Dromedary Meat Quality Characteristics

The effects of slaughter age (2 vs. 9 years) and postmortem time (6, 8, 10, 12, 24, 48 and 72 h) on the meat quality and protein changes of the longissimus lumborum muscles of the Algerian Sahraoui dromedary were investigated. Muscles of young dromedaries evidenced a slower acidification process and...

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Detalles Bibliográficos
Autores principales: Smili, Hanane, Becila, Samira, della Malva, Antonella, Redjeb, Ayad, Albenzio, Marzia, Sevi, Agostino, Santillo, Antonella, Babelhadj, Baaissa, Adamou, Abdelkader, Boudjellal, Abdelghani, Marino, Rosaria
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909503/
https://www.ncbi.nlm.nih.gov/pubmed/35267365
http://dx.doi.org/10.3390/foods11050732

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8909503/
https://www.ncbi.nlm.nih.gov/pubmed/35267365
http://dx.doi.org/10.3390/foods11050732

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