Comparison of fresh beef and camel meat proteolysis during cold storage

Meat Science

Volumn 80, Issue 3, 2008, Pages 892-895

  Soltanizadeh, Nafiseh ^a   Kadivar, Mahdi ^a   Keramat, Javad ^a   Fazilati, Mohammad ^a  

^a ISFAHAN UNIVERSITY OF TECHNOLOGY   (Iran)

Author keywords

Beef; Camel meat; Myofibrillar fragmentation index; Postmortem pH; SDS PAGE; Semitendinosus

Indexed keywords

BOS;

EID: 50249118185     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2008.04.007     Document Type: Article

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