Abstract:BACKGROUD: The tenderness of goose heart is an important consideration in its utilization as a popular meat product. It is generally thought that postmortem degradation of myofibrillar proteins may improved meat tenderness. Little information, however, is available regarding the postmortem changes in goose cardiac muscle. Therefore, the postmortem proteolysis between goose cardiac and breast muscles at 5• C is compared.
RESULTS:The pH is higher (P < 0.05) in cardiac samples than in breast samples. Sodium dodec… Show more
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