Effects of microwave heating on physicochemical properties, microstructure and volatile profiles of yak meat
The effects of microwave cooking on the changes of physical properties, protein denaturation, microstructure and volatiles of yak meat were investigated. Various microwave power settings were used for cooking the yak longissimus meats, and SDS-PAGE, cooking loss, colour difference, shear force, micr...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2019-01-01
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| Series: | Journal of Applied Animal Research |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/09712119.2019.1624553 |