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489 Understanding the role of connective tissue in the heat-induced changes of meat palatability
Variations in the amount and maturity of intramuscular connective tissue (IMCT) have long been recognised as a source of variations in tenderness between different muscles, animal ages and breeds. Meat becomes tougher as cooking temperatures are increased, and the heat-driven denaturation and shrink...
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| Publié dans: | J Anim Sci |
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| Auteurs principaux: | , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
Oxford University Press
2018
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| Sujets: | |
| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6286048/ https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/jas/sky404.597 |
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