Analysis of Amino Acids and Myofibrillar Protein Characteristics in Different Breeds and Cuts of Sheep Meat from the Southern Xinjiang Region

Analysis of Amino Acids and Myofibrillar Protein Characteristics in Different Breeds and Cuts of Sheep Meat from the Southern Xinjiang Region

The amino acid composition and protein characteristics of three Xinjiang lamb breeds (Duolang, Hetian, Qira Black) were systematically analyzed to compare their biochemical profiles. Hydration capacity, emulsifying activity, and gelation properties of myofibrillar proteins (MP) were investigated in...

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Bibliographic Details
Main Authors: Wansen LIANG, Yuan YUAN, Yiming JIA, Zhe HAN, jiankang LU, Shuting LI, Xiyue NIU, Qian XU, Jie LI
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-05-01
Series:Shipin gongye ke-ji
Subjects:
different breeds
different cuts
amino acids
characteristics of myofibrillar proteins
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024070072
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