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Effects of oxidative stability variation on lamb meat quality and flavor during postmortem aging.
Dou, Lu; Liu, Chang; Yang, Zhihao; Su, Rina; Chen, Xiaoyu; Hou, Yanru; Hu, Guanhua; Yao, Duo; Zhao, Lihua; Su, Lin; Jin, Ye.
Affiliation
  • Dou L; College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China.
  • Liu C; College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China.
  • Yang Z; College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China.
  • Su R; Inner Mongolia Vocational College of Chemical Engineering, Hohhot, China.
  • Chen X; College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China.
  • Hou Y; College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China.
  • Hu G; College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China.
  • Yao D; College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China.
  • Zhao L; College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China.
  • Su L; College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China.
  • Jin Y; College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, China.
J Food Sci ; 87(6): 2578-2594, 2022 Jun.
Article in En | MEDLINE | ID: mdl-35502683
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Muscle, Skeletal / Red Meat Limits: Animals Language: En Journal: J Food Sci Year: 2022 Document type: Article Affiliation country: China Country of publication: Estados Unidos
Fulltext
Add to My VHL
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Muscle, Skeletal / Red Meat Limits: Animals Language: En Journal: J Food Sci Year: 2022 Document type: Article Affiliation country: China Country of publication: Estados Unidos