Transaminase Affects Accumulation of Free Amino Acids in Electrically Stimulated Beef
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1999.tb15046.x/fullpdf
Reference26 articles.
1. Electrical Stimulation: Its Early Development in New Zealand
2. Use of Electrical Stimulation for Hot Boning of Meat
3. Responses of different types of ox muscle to electrical stimulation
4. Optimisation of tenderisation, ageing and tenderness
5. LYSOSOMAL ENZYME DISTRIBUTION IN ELECTRICALLY STIMULATED OVINE MUSCLE
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3. Effects of Electrical Stimulation on Lipid Oxidation and Warmed-over Flavor of Precooked Roast Beef;Asian-Australasian Journal of Animal Sciences;2013-02-01
4. EFFECTS OF PHOSPHATE, ASCORBIC ACID, ?-TOCOPHEROL AND SALT WITH NONVACUUM TUMBLING ON LIPID OXIDATION AND WARMED-OVER FLAVOR OF ROAST BEEF;Journal of Muscle Foods;2007-07
5. Effects of intramuscular fat deposition on the beef traits of Japanese Black steers (Wagyu);Animal Science Journal;2007-04
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