Effect of gender and slaughter conditions on pH decline and proteolysis of ostrich meat during ageing by SDS-PAGE
Postmortem proteolysis is one of the best ways to study meat tenderizing process. In this research, two groups of ostriches (male and female) were slaughtered by two methods: commercial (without electrical shock) and noncommercial (by electrical shock at 80 v/ 500 mA/ 10 s). pH decline of <em>...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | fas |
| Published: |
Research Institute of Food Science and Technology
2013-07-01
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| Series: | Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī |
| Subjects: | |
| Online Access: | http://journals.rifst.ac.ir/article_67162_d656edc1871d16031be2673bfc627e67.pdf |