Work

The mitochondrial functional characteristics and microstructure play an important role in yak meat color during wet curing

Year: 2024

Type: article

Abstract: value of yak meat. These findings highlighted the significant role of mitochondrial function and structure in meat color stability.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2024.102095

Authors: Zhuo Wang, Jibing Ma, Guoyuan Ma, Qunli Yu, Ling Han, Li Zhang

Institutions: Gansu Agricultural University, Qinghai University

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,350

Funders: National Natural Science Foundation of China, Gansu Agricultural University, National Key Research and Development Program of China

Awards: G37100981, G3737189781

OpenAlex ID: W4405651314

FWCI: 0.508

Cites: 51

Cited by: 2

Related to: 10