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Akademický článek

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

Autor: Yong-Hong Feng, Song-Shan Zhang, Bao-Zhong Sun, Peng Xie, Kai-Xin Wen, Chen-Chen Xu

Publikováno v: Foods, Vol 9, Iss 6, p 806 (2020)

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

Externí odkaz: https://doaj.org/article/c123ed9317b047e6ac273108f1f96f9d

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

Autor: Songshan Zhang, Bao-Zhong Sun, Yong-Hong Feng, Kai-Xin Wen, Chen-Chen Xu, Peng Xie

Publikováno v: Foods
Volume 9
Issue 6
Foods, Vol 9, Iss 806, p 806 (2020)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8c8c51f2e824dee2b0a6254ef1aa2cee
https://pubmed.ncbi.nlm.nih.gov/32575353

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