Comparison of meat tenderness parameters and free amino acids content in different species: Buffalo, Yak and Maremmana beef
Meat tenderness and flavor are essential characteristics for consumer satisfaction. These parameters are influenced by several aspects, such as animal species and proteolytic enzyme activity that occurs during post- mortem aging. This work aimed to evaluate the evolution of the proteolytic degradat...
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| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Universidad del Zulia
2023-11-01
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| coleção: | Revista Científica |
| Assuntos: | |
| Acesso em linha: | https://www.produccioncientificaluz.org/index.php/cientifica/article/view/43531 |
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