Effect of Cooking Temperature on Protein Oxidation and in Vitro Digestive Properties of Yak Meat
The digestibility of myofibrillar proteins (MP) extracted from yak meat cooked to different internal temperatures of (40, 50, 60, 70 and 80 ℃) was determined during in vitro gastrointestinal digestion, and total carbonyl content, total sulfhydryl content and Schiff base content before and after dige...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2024-01-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-2-002.pdf |