Comparison of myofibrillar protein degradation, antioxidant profile, fatty acids, metmyoglobin reducing activity, physicochemical properties and sensory attributes of gluteus medius and infraspinatus muscles in goats

BACKGROUND: The functionality of myofibrillar proteins is a major factor influencing the quality attributes of muscle foods. Nonetheless, the relationships between muscle type and oxidative changes in chevon during ageing are meagrely elucidated. Postmortem changes in antioxidant status and physicoc...

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Detalhes bibliográficos
Publicado no:J Anim Sci Technol
Main Authors: Adeyemi, Kazeem D., Shittu, Rafiat M., Sabow, Azad B., Abubakar, Ahmed A., Karim, Roselina, Karsani, Saiful A., Sazili, Awis Q.
Formato: Artigo
Idioma:Inglês
Publicado em: BioMed Central 2016
Assuntos:
Research
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC4908769/
https://ncbi.nlm.nih.gov/pubmed/27307997
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1186/s40781-016-0105-5
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