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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...

Ful tanımlama

Kaydedildi:
Asıl Yazarlar: 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
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: MDPI AG 2021-07-01
Seri Bilgileri:Animals
Konular:
aging
metmyoglobin
sensory attributes
cooking loss
shear force value
myofibrillar fragmentation index
Online Erişim:https://www.mdpi.com/2076-2615/11/8/2248
Etiketler: Etiketle
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