Effect of pre- and post-rigor on texture, flavor, heterocyclic aromatic amines and sensory evaluation of roasted lamb

Author:

Xiao Xiong,Hou Chengli,Zhang Dequan,Li Xin,Ren Chi,Ijaz Muawuz,Hussain Zubair,Liu Dengyong

Funder

China Agriculture Research System

Agricultural Science and Technology Innovation Program

Publisher

Elsevier BV

Subject

Food Science

Reference51 articles.

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3. The combined effects of superchilling and packaging on the shelf life of lamb;Bellés;Meat Science,2017

4. Tumbling regime effects on the processing characteristics and tenderness of cooked beef;Boles;Journal of Muscle Foods,2001

5. Formation of free and protein-bound heterocyclic amines in roast beef patties assessed by UPLC-MS/MS;Chen;Journal of Agricultural and Food Chemistry,2017

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