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Updated: May 13, 2026

Exploring the Longissimus Muscle: Unraveling its Correlation with Meat Quality in Bos indicus and Crossbred Bulls
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Unraveling the underlying mechanism: how processing methods alter muscle protein structure and in vitro digestibility

Jieqian Zhou1, Kyi Kyi Htwe1, Yantao Yin1

  • 1College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China.

Food Chemistry
|May 11, 2026
PubMed

Keywords:
Digestive kineticsLitopenaeus vannameiMicrostructureProcessing methods

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