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- W2969327478 abstract "Abstract The conversion of muscle into meat is a complex process involving several biochemical and physical changes. The aging process, which is an extended time of storage beyond the resolution of rigor, plays a vital role in enhancing meat palatability and quality parameters. The increased meat tenderness during aging after rigor mortis is an effect of proteolytic degradation processes in the inner- and extracellular structure of muscle fibers. This chapter overviews the aging process in different meats and the methods of assessment, which can either measure postmortem changes directly, or assess them indirectly through correlations between one or several changes induced by aging of meat." @default.
- W2969327478 created "2019-08-29" @default.
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- W2969327478 date "2020-01-01" @default.
- W2969327478 modified "2023-10-03" @default.
- W2969327478 title "Recent developments in postmortem aging and evaluation methods" @default.
- W2969327478 doi "https://doi.org/10.1016/b978-0-12-819233-7.00006-9" @default.
- W2969327478 hasPublicationYear "2020" @default.
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