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Effect of the Calpain System on Volatile Flavor Compounds in the Beef Longissimus lumborum Muscle.
Yang J, Dashdorj D, Hwang I. Yang J, et al. Korean J Food Sci Anim Resour. 2018 Jul;38(3):515-529. doi: 10.5851/kosfa.2018.38.3.515. Epub 2018 Jul 31. Korean J Food Sci Anim Resour. 2018. PMID: 30018496 Free PMC article.
The injection with CaCl(2) solution greatly elevated the calpain activity and concomitantly, significantly decreased the Warner-Bratzler shear force (p<0.05). The pH, meat color and cooking loss did not differ (p>0.05) between the treatment groups. ...
The injection with CaCl(2) solution greatly elevated the calpain activity and concomitantly, significantly decreased the Warner-Bratzler she …
Effect of High-pressure Processing on the Quality Characteristics and Shelf-life Stability of Hanwoo Beef Marinated with Various Sauces.
An Kim Y, Van Ba H, Dashdorj D, Hwang I. An Kim Y, et al. Korean J Food Sci Anim Resour. 2018 Sep;38(4):679-692. doi: 10.5851/kosfa.2018.e4. Epub 2018 Sep 30. Korean J Food Sci Anim Resour. 2018. PMID: 30206427 Free PMC article.
Results revealed that HPP treatments showed some effects on technological quality traits (pH, cooking loss and color) but had no effect on the collagen contents of the marinated beef. ...
Results revealed that HPP treatments showed some effects on technological quality traits (pH, cooking loss and color) but had no effe …