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Effect of Rapid Chilling on Beef Quality and Cytoskeletal Protein Degradation in M. longissimus of Chinese Yellow Crossbred Bulls
Beef Rapid Chilling Electrical Stimulation Cytoskeletal Protein Degradation Chinese Yellow Crossbred Bulls
2016/5/10
The objective of this study was to investigate the effect of rapid chilling (RC) on beef quality and the degradation of cytoskeletal proteins. Twenty Chinese Yellow crossbred bulls were selected and r...
Quality of Duck Breast and Leg Meat after Chilling Carcasses in Water at 0, 10 or 20 째C
Duck Breast Leg and Chilling Methods
2016/4/27
An experiment was carried out to investigate the effects of different chilling temperature on duck breast and leg meat quality. Duck carcasses were chilled for 30 minutes in water at either 0??C, 10??...