Evaluation of the postmortem ageing process of beef M. semitendinosus based on ultrasound-assisted l-histidine treatment.
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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