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CyTA - Journal of Food Volume 19, 2021 - Issue 1
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Research Article

Relationship between quality changes of post-rigor tan mutton and myofibrillar protein following high-pressure treatment

Relación entre los cambios en la calidad de la carne de oveja castaña en la fase posrigor y la proteína miofibrilar después del tratamiento de alta presión

Li Dongdonga School of Agriculture, Ningxia University, Yinchuan, ChinaView further author information
,
Peng Yalinga School of Agriculture, Ningxia University, Yinchuan, ChinaView further author information
,
Zhang Haihonga School of Agriculture, Ningxia University, Yinchuan, China;b Ningxia Key Laboratory for Food Microbial Applications Technology and Safety Control, Ningxia University, Yinchuan, ChinaView further author information
,
Tao Yingmeia School of Agriculture, Ningxia University, Yinchuan, ChinaView further author information
&
Liu Dunhuaa School of Agriculture, Ningxia University, Yinchuan, ChinaCorrespondence[email protected]
View further author information
Pages 378-388 | Received 21 Jun 2020, Accepted 06 Nov 2020, Published online: 27 Apr 2021

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