Effects of Pre and Post-Rigor Marinade Injection on Some Quality Parameters of Longissimus Dorsi Muscles
Abstract This study was conducted to evaluate the effects of pre and post-rigor marinade injections on some quality parameters of Longissimus dorsi (LD) muscles. Three marinade formulations were prepared with 2% NaCl, 2% NaCl+0.5 M lactic acid and 2% NaCl+0.5 M sodium lactate. In this study marinade...
Salvato in:
| Autori principali: | , |
|---|---|
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Springer Nature
2018-04-01
|
| Serie: | Food Science of Animal Resources |
| Soggetti: | |
| Accesso online: | https://doi.org/10.5851/kosfa.2018.38.2.325 |
| Tags: |
Nessun Tag, puoi essere il primo ad aggiungerne!!
|