Jerrad F Legako1

  • 1Department of Animal and Food Sciences, Texas Tech University, Lubbock, TX 79409, United States of America.

Meat science
|August 4, 2025
PubMed
概括

红肉的味道是食感的关键. 死后衰老通过生化变化和微生物生长产生风味代谢物,受衰老类型,持续时间和温度的影响.