Effect of Freezing-Thawing Times on Collagen Properties and Quality of Yak Meat
To investigate the effects of freezing-thawing times on the collagen properties and the yak meat quality. The changes of shear force, pH, thawing loss, cooking loss, color difference, texture, collagen content and solubility, enzyme activity and microstructure of yak meat were analyzed on different...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2023-04-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022060130 |