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Showing 1 to 1 of 1 for “"Meat biochemistry"”.
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Investigation of the effects of emerging technologies on the kinetics of glycolytic and proteolytic enzymes relevant for meat quality
… influence the overall consumer satisfaction of meat. These quality parameters are influenced by two key biochemical processes related to the conversion of muscle to meat: anaerobic glycolysis and proteolysis. Glycolysis involves a series of metabolic reactions, where glycogen is broken down to …