Shrinkage Properties and Their Relationship with Degradation of Proteins Linking the Endomysium and Myofibril in Lamb Meat Submitted to Heating or Air Drying
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DOI: 10.3390/foods11152242
Abstract: The shrinkage of the connective tissue and myofiber of lamb meat submitted to heat treatment or air drying at different storage stages (1, 5 and 7 days) was evaluated herein. The longitudinal and transverse shrinkage… read more here.
Keywords: myofibril; degradation proteins; shrinkage; lamb meat ... See more keywords