Relationship between Glycolysis and Water-Holding Capacity of Tan Sheep Meat during Maturation
In order to clarify the relationship between the degree of glycolysis and water-holding capacity during the maturation of Tan sheep meat, the M. longissimus dorsi of six-month-old Tan sheep was aged at 4 ℃ postmortem and evaluated for drip loss, purge loss, calpain-1 activity, myofibril fragmentatio...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2024-03-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-6-001.pdf |