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首页> Meat science> Quality of frozen porcine Longissimus lumborum muscles injected with l-arginine and l-lysine solution.

Quality of frozen porcine Longissimus lumborum muscles injected with l-arginine and l-lysine solution.

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作者： Pengqi,Bao ^[1] ; Li,Chen ^[1] ; Yu,Wang ^[1] ; Yue,Hu ^[1] ; Yan,Wang ^[1] ; Hongmei,Fang ^[1] ; Huamei,Yang ^[2] ; Bao,Zhang ^[2] ; Bin,He ^[2] ; Cunliu,Zhou ^[3]

作者单位： Engineering Research Center of Bio-Process, Ministry of Education, Hefei, University of Technology, Hefei 230009, Anhui, PR China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China. ^[1] Anhui Runbao Food Co., Ltd, Mengcheng 233500, Anhui, PR China. ^[2] Engineering Research Center of Bio-Process, Ministry of Education, Hefei, University of Technology, Hefei 230009, Anhui, PR China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China. Electronic address: zhoucl4@hfut.edu.cn. ^[3]

关键词 Cryoprotective effect Meat quality l-arginine l-lysine

主题词动物(Animals);精氨酸(Arginine);色(Color);烹饪(Cooking);低温防护剂(Cryoprotective Agents);冷冻(Freezing);赖氨酸(Lysine);肌纤维, 骨骼(Muscle Fibers, Skeletal);肌蛋白质类(Muscle Proteins);抗剪切强度(Shear Strength);野猪(Sus scrofa);水(Water)

DOI 10.1016/j.meatsci.2021.108530

PMID 33946021

发布时间 2021-09-28

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