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Published in 2021 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11586
Abstract: BACKGROUND The abnormal ultimate pH (pHu ) in postmortem muscles affect the meat quality and results in substantial economic losses. Dark, firm, and dry (DFD) meat linked with the higher postmortem pHu values and exhibited…
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Keywords:
sarcoplasmic myofibrillar;
beef;
postmortem sarcoplasmic;
meat ... See more keywords