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Postmortem Changes in Mule Duck Muscle Marinated in Red Wine

✍ Scribed by Y.-C. LIN; W.-T. CHEN; R.-G.R. CHOU


Book ID
108822992
Publisher
Institute of Food Technologists
Year
2000
Tongue
English
Weight
518 KB
Volume
65
Category
Article
ISSN
0022-1147

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Post-mortem changes in myofibril fragmentation index and degradation of myofibrillar proteins of duck breast muscles at 5°C was investigated. Muscle samples were collected immediately after killing and from the stored carcasses at 5°C for 1, 3, 7, and 14 days past mortem. The results showed that th