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CyTA - Journal of Food Volume 14, 2016 - Issue 1
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Original Articles

Effects of breed, muscle type, and frozen storage on physico-chemical characteristics of lamb meat and its relationship with tenderness

Efecto de la raza, músculo y tiempo de congelación sobre las características físico-químicas de carne de cordero y su relación con la terneza de la carne

B. AblikimKey Laboratory of Animal Products Processing, Ministry of Agricultural, College of Food Science and technology, Nanjing Agricultural University, Nanjing210095, China;College of Food Science and Pharmacy, Xinjiang Agricultural University, Wulumuqi830052, ChinaView further author information
,
Yana LiuCollege of Food Science and Pharmacy, Xinjiang Agricultural University, Wulumuqi830052, ChinaView further author information
,
A. KerimCollege of Food Science and Pharmacy, Xinjiang Agricultural University, Wulumuqi830052, ChinaView further author information
,
Ping ShenCollege of Food Science and Pharmacy, Xinjiang Agricultural University, Wulumuqi830052, ChinaView further author information
,
P. AbdurerimCollege of Food Science and Pharmacy, Xinjiang Agricultural University, Wulumuqi830052, ChinaView further author information
&
Guang Hong ZhouKey Laboratory of Animal Products Processing, Ministry of Agricultural, College of Food Science and technology, Nanjing Agricultural University, Nanjing210095, ChinaCorrespondence[email protected]
View further author information
Pages 109-116 | Received 05 Jan 2015, Accepted 18 May 2015, Published online: 21 Aug 2015

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