Suitability of Different Cuts of Yak Meat for Shabu-shabu Processing
This study examined the silverside, striploin, rump, high rib, shoulder, and shank of yak meat. Specifically, the differences in nutritional quality, muscle fiber characteristics, and physicochemical properties before shabu-shabu processing, as well as physicochemical properties and edible quality i...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2024-11-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024010059 |
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