The effect of dehydrogenase enzyme activity in glycolysis on the colour stability of mutton during postmortem storage

The effect of dehydrogenase enzyme activity in glycolysis on the colour stability of mutton during postmortem storage

This study investigated the influence of activities of glyceraldehyde-3-phosphate dehydrogenase (GAPDH) and lactate dehydrogenase-B (LDH-B) on the colour stability of mutton. From 60 sheep (Bayannur mutton sheep), 15 longissimus dorsi (LD) muscles were selected on the basis of colour stability (R630...

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Bibliographic Details
Main Authors: Jian-zeng XIN, Zheng LI, Xin LI, Meng LI, Ying WANG, Fu-min YANG, De-quan ZHANG
Format: Article
Language:English
Published: Elsevier 2017-11-01
Series:Journal of Integrative Agriculture
Subjects:
mutton
meat colour
GAPDH
LDH-B
NADH
Online Access:http://www.sciencedirect.com/science/article/pii/S2095311916616222

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