Effect of glycolysis on water holding capacity during postmortem aging of Jersey cattle-yak meat.

Shi, Chaoxue; Wang, Linlin; Xu, Jin; Li, Aixia; Wang, Changfeng; Zhu, Xijin; Wang, Wanlin; Yu, Qunli; Han, Ling

Shi, Chaoxue; Wang, Linlin; Xu, Jin; Li, Aixia; Wang, Changfeng; Zhu, Xijin; Wang, Wanlin; Yu, Qunli; Han, Ling.

Afiliación

Shi C; College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China.
Wang L; College of Food Science and Technology, Southwest Minzu University, Chengdu, China.
Xu J; Gannan Tibetan Autonomous Prefecture Animal Husbandry Technical Service Center, Gannan, China.
Li A; College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China.
Wang C; Wudu District Market Supervision Administration, Longnan, China.
Zhu X; College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China.
Wang W; College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China.
Yu Q; College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China.
Han L; College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China.

J Sci Food Agric ; 104(5): 3039-3046, 2024 Mar 30.

Article en En | MEDLINE | ID: mdl-38057148

Asunto(s)

Culinaria; Agua; Animales; Bovinos; Agua/análisis; Carne/análisis; Glucólisis; Músculo Esquelético/química

Palabras clave

Gannan yak; Jersey cattle; WHC; cattle-yak; glycolysis

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Agua / Culinaria Límite: Animals Idioma: En Revista: J Sci Food Agric Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Reino Unido

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