Decrease in Intramuscular Levels of Phosphatidylethanolamine Bearing Arachidonic Acid During Postmortem Aging Depends on Meat Cuts and Breed
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DOI: 10.1002/ejlt.201800370
Abstract: The intramuscular phospholipid (PL) level is reported to decrease upon postmortem aging of beef, pork, and chicken, and the change affects meat qualities (e.g., myofibrillar fragmentation and drip loss); however, there is still little information… read more here.
Keywords: meat cuts; depends meat; cuts breed; postmortem aging ... See more keywords