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Updated: Jul 25, 2026

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用培养逐步冷却对死后肉肌肉蛋白质分解和软化的影响

Ya-Shiou Chang1

  • 1Department of Animal Science, Chinese Culture University, Taipei, Taiwan.

Poultry science
|June 10, 2023
PubMed
概括

培养增强了肉的柔软性,通过加速calpain活动和蛋白质解体. 这种方法与冷却和老化相结合,为屠宰场提供了一种改善肉质的新方法.

关键词:
头部疼痛 (calpain) 是一种疼痛.的肌肉是的肌肉尸体死后的软化过程剪切力是一种剪切力.

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