Article ID Journal Published Year Pages File Type
10540940 Food Chemistry 2012 5 Pages PDF
Abstract
► High-oxygen MAP increased lipid oxidation and shear force of lamb loins during display. ► A cross-linked myosin product of loins under high-oxygen MAP was found during display. ► More cross-linked products of loins from older lambs than younger lambs were found under MAP.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Influence of lamb age and high-oxygen modified atmosphere packaging on protein polymerization of long-term aged lamb loins
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