Effects of Pre and Post-Rigor Marinade Injection on Some Quality Parameters of Longissimus Dorsi Muscles

dc.contributor.author	Fadiloglu, E.E.
dc.contributor.author	Serdaroglu, M.
dc.date.accessioned	2021-01-25T19:33:05Z
dc.date.available	2021-01-25T19:33:05Z
dc.date.issued	2018
dc.identifier	10.5851/kosfa.2018.38.2.325
dc.identifier.issn	1225-8563
dc.identifier.uri	https://dspace.yasar.edu.tr/xmlui/handle/20.500.12742/7553
dc.description.abstract	This study was conducted to evaluate the effects of pre and post-rigor marinade injections on some quality parameters of Longissimus dorsi (LD) muscles. Three marinade formulations were prepared with 2% NaC1, 2% NaC1+0.5 M lactic acid and 2% NaC1+0.5 M so
dc.language.iso	English
dc.publisher	KOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
dc.title	Effects of Pre and Post-Rigor Marinade Injection on Some Quality Parameters of Longissimus Dorsi Muscles
dc.type	Article
dc.relation.firstpage	325
dc.relation.lastpage	337
dc.relation.volume	38
dc.relation.issue	2
dc.description.woscategory	Food Science & Technology
dc.description.wosresearcharea	Food Science & Technology
dc.identifier.wosid	WOS:000431741900011

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