The effect of the packaging system and storage time on myofibrillar protein degradation and oxidation process in relation to beef tenderness

Published 2017 View Full Article

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Title
The effect of the packaging system and storage time on myofibrillar protein degradation and oxidation process in relation to beef tenderness
Authors
Keywords
Beef, Protein degradation, Oxidation, Polymerization, Tenderness
Journal
MEAT SCIENCE
Volume 130, Issue -, Pages 7-15
Publisher
Elsevier BV
Online
2017-03-19
DOI
10.1016/j.meatsci.2017.03.008

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