Effects of oxidative stability variation on lamb meat quality and flavor during postmortem aging-Reference-Cited by-同舟云学术

Effects of oxidative stability variation on lamb meat quality and flavor during postmortem aging

Published:2022-05-03 Issue:6 Volume:87 Page:2578-2594
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Dou Lu¹^ORCID,Liu Chang¹^ORCID,Yang Zhihao¹,Su Rina²,Chen Xiaoyu¹,Hou Yanru¹^ORCID,Hu Guanhua¹^ORCID,Yao Duo¹^ORCID,Zhao Lihua¹^ORCID,Su Lin¹^ORCID,Jin Ye¹^ORCID

Affiliation:

1. College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot China

2. Inner Mongolia Vocational College of Chemical Engineering Hohhot China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16138

Reference84 articles.

1. Effect of slaughter age and post-mortem days on meat quality of longissimus and semimembranosus muscles of Boer goats

2. Influence of Diet and Postmortem Ageing on Oxidative Stability of Lipids, Myoglobin and Myofibrillar Proteins and Quality Attributes of Gluteus Medius Muscle in Goats

3. Dietary Probiotic Bacillus subtilis Strain fmbj Increases Antioxidant Capacity and Oxidative Stability of Chicken Breast Meat during Storage

4. Effect of Slaughter Age on Muscle Fiber Composition, Intramuscular Connective Tissue and Tenderness of Goat Meat during Post-Mortem Time

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