Proteomics Analysis of Changes in the Water-Holding Capacity of Yak Meat During Postmortem Aging
To elucidate the mechanism underlying changes in the water-holding capacity of yak meat during postmortem aging, yak longissimus dorsi muscle was used as the experimental material. Changes in pressure loss, drip loss, cooking loss, and pH were determined at 0, 0.5, 1, 3, 5, and 7 d postmortem (0–4 °...
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| Autores principales: | , , , , , , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
MDPI AG
2026-05-01
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| Colección: | Foods |
| Materias: | |
| Acceso en línea: | https://www.mdpi.com/2304-8158/15/10/1652 |
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