Effect of immersion in low‐pH solution on physicochemical properties of high‐pH venison-Reference-Cited by-同舟云学术

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Effect of immersion in low‐pH solution on physicochemical properties of high‐pH venison

Published:2022-01 Issue:1 Volume:93 Page:
ISSN:1344-3941
Container-title:Animal Science Journal
language:en
Short-container-title:Animal Science Journal

Author:

Muramoto Takayuki¹^ORCID,Kurabe Suzumi¹,Suzuki Yuiko²,Kinoshita Kazunari³,Hirata Shigeki⁴

Affiliation:

1. Faculty of Agriculture Iwate University Morioka Japan

2. Graduate School of Agriculture Iwate University Morioka Japan

3. ISSEI Co., Ltd. Kakogawa Japan

4. Division of Applied Entomology and Zoology, Central Region Agricultural Research Center National Agriculture and Food Research Organization Tsukuba Japan

Publisher

Wiley

Subject

General Agricultural and Biological Sciences,General Medicine

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/asj.13778

Reference21 articles.

1. The influence of marinating with weak organic acids and salts on the intramuscular connective tissue and sensory properties of beef

2. Lactic acid enhancement can improve the fresh and cooked color of dark-cutting beef1,2

3. Shelf life of pork from five different quality classes

4. THE BIOCHEMICAL BASIS FOR DISCOLORATION IN FRESH MEAT: A REVIEW

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. The relationship between pH of pH‐model beef and impedance measured using touch‐type electrodes;Animal Science Journal;2023-01

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