Differences in eating quality and electronic sense of meat samples as a function of goat breed and postmortem rigor state

Author:

Li Shaobo,Xiang Can,Ge Yue,Liu Huan,Zhang Dequan,Wang Zhenyu

Funder

Agriculture Research System of China

Agricultural Science and Technology Innovation Program

China Postdoctoral Science Foundation

Earmarked Fund for China Agriculture Research System

Publisher

Elsevier BV

Subject

Food Science

Reference61 articles.

1. Effect of slaughter weight and aging time on the quality of meat from Awassi ram lambs;Abdullah;Meat Science,2009

2. AOAC (2000). Official methods of analysis, 17th ed. AOAC International, Gaithersburg, MD 20877-2417, USA.

3. Effect of local diets on nutritional and sensory quality of meat of indigenous goats in Tunisian arid regions;Ayeb;Journal of Animal Physiology and Animal Nutrition,2019

4. Antioxidant effects of broccoli powder extract in goat meat nuggets;Banerjee;Meat Science,2012

5. Relationship between meat structure, water mobility, and distribution: A low-field nuclear magnetic resonance study;Bertram;Journal of Agricultural of Food Chemistry,2002

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