Analysis of Amino Acids and Myofibrillar Protein Characteristics in Different Breeds and Cuts of Sheep Meat from the Southern Xinjiang Region
The amino acid composition and protein characteristics of three Xinjiang lamb breeds (Duolang, Hetian, Qira Black) were systematically analyzed to compare their biochemical profiles. Hydration capacity, emulsifying activity, and gelation properties of myofibrillar proteins (MP) were investigated in...
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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-05-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024070072 |
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