Effect of slaughter age and postmortem aging time on tenderness and water-holding capacity of yak (Bos grunniens) longissimus thoracis muscle
Xueyuan Bai, Feng Yin, Ang Ru, Wei Tian, Qingwen Chen, Rong Chai, Yanxia Liu, Wenming Cui, Jiahui Li, Mancai Yin, Chaozhi Zhu, Gaiming Zhao
Topics & Concepts
TendernessLongissimus ThoracisMyofibrilSarcomereMeat tendernessWater holding capacityLongissimusYAKAnatomyAnimal sciencePostmortem ChangesCooked meatChemistryMedicineBiologyFood scienceMyocyteInternal medicineBiochemistryPathologyMeat and Animal Product QualityAnimal Nutrition and PhysiologyPharmacological Effects and Assays