Effect of Arginine Combined with Chitosan on Quality of Postmortem Yak Meat during Maturing

Effect of Arginine Combined with Chitosan on Quality of Postmortem Yak Meat during Maturing

In order to clarify the synergistic effect of different concentrations of arginine and different concentrations of chitosan on the quality of yak meat during postmortem aging and its potential mechanism, in this study, different concentrations of arginine and different concentrations of chitosan wer...

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Bibliographic Details
Main Authors: Yiwen MEI, Jie LI, Rongsheng DU, Linlin WANG, Huiqin LU, Fei QIN, Pingwei LENG
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2023-06-01
Series:Shipin gongye ke-ji
Subjects:
yak meat
arginine
chitosan
postmortem ageing
quality
oxidation
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022070264

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022070264

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