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[해외논문] Effect of rigor temperature, ageing and display time on the meat quality and lipid oxidative stability of hot boned beef Semimembranosus muscle

Meat science, v.114, 2016년, pp.146 - 153  

Mungure, T.E. ,  Bekhit, A.E.D.A. ,  Birch, E.J. ,  Stewart, I.

Abstract AI-Helper 아이콘AI-Helper

The effects of rigor temperature (5, 15, 20 and 25oC), ageing (3, 7, 14, and 21days) and display time on meat quality and lipid oxidative stability of hot boned beef M. Semimembranosus (SM) muscle were investigated. Ultimate pH (pHu) was rapidly attained at higher rigor temperatures. Electrical cond...

Keyword

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