Postmortem ageing influences the thawed meat quality of frozen lamb loins.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.09.095
Abstract: The aim of this study was to determine the effect of postmortem ageing on quality attributes of frozen/thawed lamb loins. The loins (M. Longissimus dorsi; n = 30) were randomly divided into six groups: five frozen treatment… read more here.
Keywords: postmortem ageing; quality; lamb loins; meat quality ... See more keywords
Evaluation of the postmortem ageing process of beef M. semitendinosus based on ultrasound-assisted l-histidine treatment.
Sign Up to like & getrecommendations! Published in 2020 at "Ultrasonics sonochemistry"
DOI: 10.1016/j.ultsonch.2020.105265
Abstract: This paper aimed to investigate the postmortem ageing process of beef M. semitendinosus (ST, just slaughtered muscles) using ultrasound-assisted l-histidine treatment. The treatments with different concentrations of l-histidine solutions (0.1%, 0.15%, and 0.2%, w/v) at… read more here.
Keywords: beef; postmortem ageing; ageing process; treatment ... See more keywords
Phosphorylation of sarcoplasmic and myofibrillar proteins in three ovine muscles during postmortem ageing
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Integrative Agriculture"
DOI: 10.1016/s2095-3119(19)62653-5
Abstract: Abstract This study aimed to examine changes in phosphorylation of sarcoplasmic and myofibrillar proteins from longissimus lumborum, semitendinosus, and psoas major muscles during postmortem ageing for 5 d. These sarcoplasmic and myofibrillar proteins were separated… read more here.
Keywords: sarcoplasmic myofibrillar; postmortem ageing; muscles postmortem; myofibrillar proteins ... See more keywords