Effect of Calcium Chloride on Energy Level and Quality of Tan Sheep Meat during Postmortem Aging
Our purpose was to clarify the effect of CaCl2 treatment on the energy level and quality of Tan sheep meat during postmortem aging. Tan sheep hind leg meat was injected with 200 mmol/L CaCl2 solution, and aged at 4 ℃ for 0, 2, 4, 6, and 8 days. The protein expression of phosphofructokinase (PFKM) wa...
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| Format: | Artigo |
| Sprache: | Inglês |
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China Food Publishing Company
2023-12-01
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| Schriftenreihe: | Shipin Kexue |
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| Online-Zugang: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-24-002.pdf |
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