The Influence of Vacuum Packaging of Hot-Boned Lamb at Early Postmortem Time on Meat Quality during Postmortem Chilled Storage-Reference-Cited by-同舟云学术

The Influence of Vacuum Packaging of Hot-Boned Lamb at Early Postmortem Time on Meat Quality during Postmortem Chilled Storage

Published:2022-09 Issue:5 Volume:42 Page:816-832
ISSN:2636-0772
Container-title:Food Science of Animal Resources
language:en
Short-container-title:Food Sci Anim Resour

Author:

Zhao Yingxin^ORCID,Chen Li^ORCID,Bruce Heather L.^ORCID,Wang Zhenyu^ORCID,Roy Bimol C.^ORCID,Li Xin^ORCID,Zhang Dequan^ORCID,Yang Wei^ORCID,Hou Chengli^ORCID

Funder

Agricultural Science and Technology Innovation Program

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2022.e34

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4. Influence of packaging conditions on microbial and lipid oxidation in lamb meat;Berruga;Small Rumin Res,2005

5. Casein zymography for analysis of calpain-1 and calpain-2 activity;Biswas;Methods Mol Biol,2019

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