Effect of Mitochondrial Tu Translation Elongation Factor on Water-holding Capacity of Qinchuan Cattle Meat during Postmortem Aging
In order to investigate the effect of mitochondrial Tu translation elongation factor (TUFM) expression on the water-holding capacity (WHC) of meat during the postmortem aging of Qinchuan cattle meat, changes in the pH, storage loss, centrifugal loss, cooking loss, and water distribution of the longi...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
China Food Publishing Company
2025-01-01
|
| Series: | Shipin Kexue |
| Subjects: | |
| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-1-001.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|