The effect of structural and biochemical changes of muscles during post-mortem process on meat tenderness
The aim of this paper was to describe the main structural and biochemical changes of muscles during post-mortem process implicated with meat tenderness. Taking into account complexity of biochemical and structural changes in muscles, meat tenderness is associated with the amount and quality of conne...
| Main Authors: | , |
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| Format: | Article |
| Language: | Bulgarian |
| Published: |
University of Zagreb, Faculty of Agriculture
2017-11-01
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| Series: | Journal of Central European Agriculture |
| Subjects: | |
| Online Access: | http://jcea.agr.hr/articles/773819_Utjecaj_strukturnih_i_biokemijskih_promjena_mi_i_a_post_mortem_na_meko_u_mesa_hr.pdf |