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Fifty male Ningxia Tan sheep were randomly divided into five groups (10 per group). Different feeding strategies were applied to each group for 120days prior to slaughter. The sheep belong to five groups were pastured for 0h (feedlot-fed), 2h, 4h, 8h, 12h per day on a natural grazing ground, respectively. M. semitendinosus muscle from Tan sheep was obtained after slaughter. Instrumental color, pH...
The objective of this study was to investigate the effects of ohmic (OH) and waterbath (WB) cooking on colour attributes and sarcoplasmic changes of porcine longissimus dorsi muscle at the same endpoint temperatures (EPTs; range 10°C–80°C). The OH treatment was carried out at 10Vcm −1 , and the WB temperature at 85°C. The colour parameters, deoxymyoglobin% (DeoMb) and metmyoglobin% (MetMb)...
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