Pre rigor processing, ageing and freezing on tenderness and colour stability of lamb loins

Meat Science

Volumn 95, Issue 2, 2013, Pages 412-418

  Kim, Yuan H Brad ^a   Luc, Genevieve ^a   Rosenvold, Katja ^a  

^a RUAKURA RESEARCH CENTRE   (New Zealand)

Author keywords

Aged frozen; Ageing potential; Colour; Lamb; Pre rigor; Tenderness

Indexed keywords

AGED/FROZEN; AGEING POTENTIAL; LAMB; PRE RIGOR; TENDERNESS;

ANTIGEN-ANTIBODY REACTIONS; COLOR;

FREEZING;

CALPAIN;

ANALYSIS; ANIMAL; CHEMISTRY; COLOR; DOMESTIC SHEEP; FOOD HANDLING; FREEZING; HUMAN; MEAT; METABOLISM; PARASPINAL MUSCLE; PH; PROCEDURES; PROTEIN DEGRADATION; RIGOR MORTIS; TEMPERATURE; ARTICLE; METHODOLOGY;

ANIMALS; CALPAIN; COLOR; FOOD HANDLING; FREEZING; HUMANS; HYDROGEN-ION CONCENTRATION; MEAT; PARASPINAL MUSCLES; PROTEOLYSIS; RIGOR MORTIS; SHEEP, DOMESTIC; TEMPERATURE;

EID: 84878800264     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.05.017     Document Type: Article

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