Comparative Study on the Postmortem Proteolysis and Shear Force
                    during Aging of Pork and Beef Semitendinosus
                    Muscles

Han, Seokhee; Jo, Kyung; Jeong, Seul-Ki-Chan; Jeon, Hayeon; Kim, Soeun; Woo, Minkyung; Jung, Samooel; Lee, Seonmin

doi:10.5851/kosfa.2024.e37

Food Sci Anim Resour

2024

DOI: 10.5851/kosfa.2024.e37

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Comparative Study on the Postmortem Proteolysis and Shear Force during Aging of Pork and Beef Semitendinosus Muscles

Seokhee Han,

Kyung Jo,

Seul-Ki-Chan Jeong

et al.

Abstract: Upload this completed form to website with submission ARTICLE INFORMATION Fill in information in each box below Article TypeResearch article Article TitleComparative study on the postmortem proteolysis and shear force during aging of pork and beef semitendinosus muscles Running

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Relationship between the pH of semispinalis capitis muscle and the quality properties of pork shoulder butt and belly slices

Jeong,

Jo,

Lee

et al. 2024

Food Chemistry: X

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Relationship between the pH of semispinalis capitis muscle and the quality properties of pork shoulder butt and belly slices

Jeong,

Jo,

Lee

et al. 2024

Food Chemistry: X

View full text Add to dashboard Cite

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Comparative Study on the Postmortem Proteolysis and Shear Force during Aging of Pork and Beef Semitendinosus Muscles

Abstract: Upload this completed form to website with submission ARTICLE INFORMATION Fill in information in each box below Article TypeResearch article Article TitleComparative study on the postmortem proteolysis and shear force during aging of pork and beef semitendinosus muscles Running

Cited by 1 publication

References 55 publications

Relationship between the pH of semispinalis capitis muscle and the quality properties of pork shoulder butt and belly slices

Relationship between the pH of semispinalis capitis muscle and the quality properties of pork shoulder butt and belly slices

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