Changes of microbial spoilage, lipid-protein oxidation and physicochemical properties during post mortem refrigerated storage of goat meat
Examined was the effect of post mortem refrigerated storage on microbial spoilage, lipid-protein oxidation and physicochemical traits of goat meat. Seven Boer bucks were slaughtered, eviscerated and aged for 24 h. The Longissimus lumborum (LL) and Semitendinosus (ST) muscles were excised and subject...
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| Main Authors: | , , , , , , , , |
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| 格式: | Article |
| 语言: | English |
| 出版: |
Japanese Society of Animal Science
2016
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| 在线阅读: | http://psasir.upm.edu.my/id/eprint/59622/1/Changes%20of%20microbial%20spoilage%2C%20lipid-protein%20oxidation%20and%20physicochemical%20properties%20during%20post%20mortem%20refrigerated%20storage%20of%20goat%20meat.pdf |
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