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Insights into the impact mechanism of tumbling-curing on the edible quality of beef salted ham through analysis of myofibrillar protein gel properties

Feng Yin; Xueyuan Bai; Wei Tian; Ke Wang; Sen Wang; Guangxing Han; Xingshan Qi; Chaozhi Zhu; Gaiming Zhao
Meat Science · Vol. 222 · pp. 109761 · 2025
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Bibliographic Information

JournalMeat Science
PublisherElsevier
Publication Date2025-04-01
Publication Year2025
Volume222
Pages109761
Document TypeJournal Article
eISSN0309-1740
DOI10.1016/j.meatsci.2025.109761
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1977-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03091740
Publisher PageOpen Publisher Page
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