Effect of animal age, postmortem chilling rate, and aging time on meat quality attributes of water buffalo and humped cattle bulls-Reference-Cited by-同舟云学术

Effect of animal age, postmortem chilling rate, and aging time on meat quality attributes of water buffalo and humped cattle bulls

Published:2020-01 Issue:1 Volume:91 Page:
ISSN:1344-3941
Container-title:Animal Science Journal
language:en
Short-container-title:Anim Sci J

Author:

Ijaz Muawuz¹²³^ORCID,Jaspal Muhammad H.¹,Hayat Zafar²⁴,Yar Muhammad K.¹,Badar Iftikhar H.¹,Ullah Sana³,Hussain Zubair³,Ali Sher¹,Farid Muhammad U.¹²,Farooq Muhammad Z.²,Sardar Aneeqa¹

Affiliation:

1. Department of Meat Science and Technology Faculty of Animal Production and Technology University of Veterinary and Animal Sciences Lahore Pakistan

2. Department of Animal Sciences CVAS‐Jhang University of Veterinary and Animal Sciences Lahore Pakistan

3. Institute of Food Science and Technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro‐Products Processing Ministry of Agriculture Beijing P.R. China

4. Department of Animal Sciences College of Agriculture University of Sargodha Sargodha Pakistan

Publisher

Wiley

Subject

General Agricultural and Biological Sciences,General Medicine

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/asj.13354

Reference51 articles.

1. Freezing, thawing and aging effects on beef tenderness from Bos indicus and Bos taurus cattle

2. Predicting Longissimus dorsi myoglobin oxidation in aged beef based on early post-mortem colour measurements on the carcass as a colour stability index

3. Consumer Sensory Evaluations of Aging Effects on Beef Quality

4. Isolation and characterization of μ-calpain, m-calpain, and calpastatin from postmortem muscle. I. Initial steps1

5. Effect of slaughter age on the antioxidant enzyme activity, color, and oxidative stability of Korean Hanwoo (Bos taurus coreanae) cow beef

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