The mitochondrial functional characteristics and microstructure play an important role in yak meat color during wet curing
The study investigated the impact of low-dose sodium nitrite on yak meat color and mitochondrial functional characteristics during the wet curing. The results showed that sodium nitrite significantly enhanced the redness (a⁎ value) of yak meat by increasing the activities of mitochondrial complexes...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524009830 |
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