Can postmortem proteolysis explain tenderness differences in various bovine muscles?
Sign Up to like & getrecommendations! Published in 2018 at "Meat science"
DOI: 10.1016/j.meatsci.2017.11.011
Abstract: This study investigated the relationship between postmortem proteolysis, muscle pH decline, sarcomere length (SL), intramuscular fat (IMF) and Warner-Bratzler shear force (WBSF) in four bovine muscles (biceps femoris (BF), infraspinatus (IS), longissimus lumborum (LL), psoas… read more here.
Keywords: postmortem proteolysis; muscles postmortem; explain tenderness; proteolysis explain ... See more keywords