Effect of eggshell calcium acetate on postmortem proteolysis and tenderization of spent duck muscle
Summary: The purpose of this study was to investigate the effect of eggshell calcium acetate on postmortem proteolysis and tenderization of Tsaiya duck muscle. Duck carcasses were obtained from a government-regulated slaughterhouse and chilled at 12 °C for 1 h. Both sides of the breast muscles were...
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| Hovedforfatter: | |
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| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Elsevier
2025-12-01
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| Serier: | Journal of Applied Poultry Research |
| Fag: | |
| Online adgang: | http://www.sciencedirect.com/science/article/pii/S1056617125000583 |
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