Metabolomic approach to key metabolites characterizing postmortem aged loin muscle of Japanese Black (Wagyu) cattle
Author:
Funder
Japan Society for the Promotion of Science
Publisher
Asian Australasian Association of Animal Production Societies
Subject
Animal Science and Zoology,Food Science
Link
http://ajas.info/upload/pdf/ajas-18-0648.pdf
Reference31 articles.
1. Release of free amino-acids during ageing in bovine meat
2. Water-soluble precursors of beef flavour. Part II: Effect of post-mortem conditioning
3. Volatile compounds produced in maillard reactions involving cysteine, ribose and phospholipid
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5. Biochemistry of postmortem muscle — Lessons on mechanisms of meat tenderization
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