The dissociation of actomyosin may be one of the causal factors that make meat become tender during postmortem aging.

  • 宰后肉品经过成熟后其嫩度得到明显改善,而成熟时肌动球蛋白的解离可能是导致这一变化的重要原因之一。

  • 互联网摘选 2025-01-19 23:57:45

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