Changes in Physical Meat Traits, Protein Solubility, and the Microstructure of Different Beef Muscles during Post-Mortem Aging

Changes in Physical Meat Traits, Protein Solubility, and the Microstructure of Different Beef Muscles during Post-Mortem Aging

This study was performed to compare the differences in pH, myofibril fragmentation index (MFI), total protein solubility (TPS), sarcoplasmic protein solubility (SPS), myofibrillar protein solubility (MPS), and the microstructure of seven beef muscles during aging. From the six beef carcasses of Xinj...

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Bibliographic Details
Main Authors: Yong-Hong Feng, Song-Shan Zhang, Bao-Zhong Sun, Peng Xie, Kai-Xin Wen, Chen-Chen Xu
Format: Article
Language:English
Published: MDPI AG 2020-06-01
Series:Foods
Subjects:
beef muscle
protein solubility
myofibril fragmentation
microstructure
aging
Online Access:https://www.mdpi.com/2304-8158/9/6/806

Internet

https://www.mdpi.com/2304-8158/9/6/806

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