Influence of post-mortem muscle glycogen content on the quality of beef during aging

Publié en ligne: 23 sept. 2016

Pages: 301 - 307

Reçu: 20 mars 2016

Accepté: 02 sept. 2016

DOI: https://doi.org/10.1515/jvetres-2016-0046

Mots clés

beef, glycogen, lactic acid, pH, shear force

© 2016 Anna Onopiuk et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.