Co-Regulation of Very Fast Chilling Treatment and the Follow-Up Storage Temperature on Meat Tenderness Through Glycolysis
The effects of storage temperature (4 °C, −1 °C, and −4 °C) after the very fast chilling (VFC) treatment on the glycolysis in lamb were investigated. The meat tenderness, glycolytic rates, activity, phosphorylation, and acetylation levels of glycolytic enzymes in meat stored at different temperature...
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| Główni autorzy: | , , , , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
MDPI AG
2025-08-01
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| Seria: | Foods |
| Hasła przedmiotowe: | |
| Dostęp online: | https://www.mdpi.com/2304-8158/14/17/2932 |
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