KRISHI
ICAR RESEARCH DATA REPOSITORY FOR KNOWLEDGE MANAGEMENT
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Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/54290Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | KiranMohan1RituparnaBanerjee2Naveena BasappaMaheswarappa2 | en_US |
| dc.date.accessioned | 2021-08-10T11:22:58Z | - |
| dc.date.available | 2021-08-10T11:22:58Z | - |
| dc.date.issued | 2020-01-01 | - |
| dc.identifier.citation | Not Available | en_US |
| dc.identifier.issn | Not Available | - |
| dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/54290 | - |
| dc.description | Not Available | en_US |
| dc.description.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. | en_US |
| dc.description.sponsorship | Not Available | en_US |
| dc.language.iso | English | en_US |
| dc.publisher | Not Available | en_US |
| dc.relation.ispartofseries | Not Available; | - |
| dc.subject | Aging proteolysis color flavor meat quality proteomics metabolomics biomarkers | en_US |
| dc.title | Recent developments in postmortem aging and evaluation methods | en_US |
| dc.title.alternative | Not Available | en_US |
| dc.type | Book | en_US |
| dc.publication.projectcode | Not Available | en_US |
| dc.publication.journalname | Meat Quality Analysis | en_US |
| dc.publication.volumeno | Not Available | en_US |
| dc.publication.pagenumber | 81-99 | en_US |
| dc.publication.divisionUnit | Not Available | en_US |
| dc.publication.sourceUrl | https://doi.org/10.1016/B978-0-12-819233-7.00006-9 | en_US |
| dc.publication.authorAffiliation | Icar National research on meat | en_US |
| dc.ICARdataUseLicence | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf | en_US |
| Appears in Collections: | AS-NRCMeat-Publication | |
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