Effects of different cooking methods on physicochemical, textural properties of yak meat and its changes with intramuscular connective tissue during in vitro digestion
Yang Wang, Xiaojing Tian, Xinzhu Liu, Yafei Zhang, Kaixuan Zhao, Kai Zhang, Wenhang Wang, Wenhang Wang
Topics & Concepts
ChemistryFood scienceConnective tissueYAKCooked meatDigestion (alchemy)Cooking methodsResidue (chemistry)BiochemistryAnimal scienceBiologyChromatographyGeneticsMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesAnimal Nutrition and Physiology