Effect of Wet Aging on Color Stability, Tenderness, and Sensory Attributes of <i>Longissimus lumborum</i> and <i>Gluteus medius</i> Muscles from Water Buffalo Bulls

The present study aimed to investigate the effect of wet aging on meat quality characteristics of <i>Longissimus lumborum</i> (LL) and <i>Gluteus medius</i> (GM) muscles of buffalo bulls. Meat samples from six aging periods, i.e., 0 day (d) = control, 7 d, 14 d, 21 d, 28 d, and 35 d, were evaluated...

Ausführliche Beschreibung

Bibliografische Detailangaben

Hauptverfasser:	Muhammad Hayat Jaspal, Iftikhar Hussain Badar, Osama Bin Amjad, Muhammad Kashif Yar, Muawuz Ijaz, Adeel Manzoor, Jamal Nasir, Bilal Asghar, Sher Ali, Kashif Nauman, Abdur Rahman, Um Ul Wara
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	MDPI AG 2021-07-01
Schriftenreihe:	Animals
Schlagworte:	aging metmyoglobin sensory attributes cooking loss shear force value myofibrillar fragmentation index
Online-Zugang:	https://www.mdpi.com/2076-2615/11/8/2248
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