The impact of slaughtering methods on physicochemical characterization of sheep myoglobin
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DOI: 10.1007/s13738-018-1509-6
Abstract: AbstractRecent data showed that the consumption of halal meat is increasing around the world. However, little is known about the physiochemical and digestive properties of meat prepared by this method. The aim of this study… read more here.
Keywords: antioxidant activity; slaughtering methods; physicochemical characterization; characterization sheep ... See more keywords