Effect of Aging on the Physicochemical, Textural, Microbial and Proteome Changes in Emu (D romaius novaehollandiae ) Meat Under Different Packaging Conditions
Author:
Affiliation:
1. National Research Centre on Meat; Chengicherla, Boduppal Post Hyderabad 500092 India
2. Department of Livestock Products Technology; College of Veterinary Sciences; Hyderabad India
Funder
Indian Council of Agricultural Research
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12499/fullpdf
Reference51 articles.
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3. Mapping of bovine skeletal muscle proteins using two-dimensional gel electrophoresis and mass spectrometry;Bouley;Proteomics,2004
4. Nutrition composition of emu compares favorably with that of other lean meats;Daniel;J. Am. Diet. Assoc.,2000
5. Fragmentation of bovine longissimus muscle as an index of cooked steak tenderness;Davis;J. Food Sci.,1980
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