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| Accelerated Processing to Improve the Ageing Response of Meat |
| Zhuyan;Luoxin;Wanghaiyan |
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Abstract In this article,several technologies accelerating processing and improving the ageing response of meat were introduced.At the same time,the reasons for ageing based on the biochemisty and biophysics involved in rigor onset and myofiberillar fragmentation were discussed.Recommendations are given for the correct implementation in accelerated processing in meat industry practice.
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2000, Vol. 14 
