Hair sheep lamb meat ageing an instrumental texture analysi

Background: The shortening produced during rigor-mortis is an important meat problem due to variation in ageing conditions as a consequence of isometric tension induced by storage conditions which could be improved by processing conditions. Texture is a variety of sensations given by hardness and so...

Full description

Autores:

Albarracín, William H.
Sánchez, Iván CB.
Villegas, Camilo

Tipo de recurso:

Article of journal

Fecha de publicación:

2016

Institución:

Universidad de Ciencias Aplicadas y Ambientales U.D.C.A

Repositorio:

Repositorio Institucional UDCA

Idioma:

eng

OAI Identifier:

oai:repository.udca.edu.co:11158/3207

Acceso en línea:

https://repository.udca.edu.co/handle/11158/3207

Palabra clave:

Lamb meat
Slaughter conditions
Texture
TPA
Warner Bratzler
Carne de cordero
Textura de la carne
Oveja
Pelo

Rights

openAccess

License

Derechos Reservados - Universidad de Ciencias Aplicadas y Ambientales