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Impacts of aging/freezing sequence on microstructure, protein degradation and physico-chemical properties of beef

Derico Setyabrata1, Yuan H Brad Kim1

  • 1Meat Science and Muscle Biology Laboratory, Department of Animal Science, Purdue University, West Lafayette, IN 47906, United States.

Meat Science
|February 3, 2019
PubMed

Keywords:
AgingFreezingMeat qualityOxidative stabilityProteolysisSequence

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