Kandungan kemarmaran stik ribeye dan kesannya terhadap ciri-ciri kualiti tekstur dan mikrostruktur daging
Kajian ini dijalankan bagi mengenal pasti kandungan lemak intraotot (kemarmaran) dan kesannya terhadap ciri-ciri kualiti tekstur dan mikrostruktur daging stik ribeye daripada empat baka lembu berbeza iaitu Wagyu, Angus, Brahman dan Kedah-Kelantan (KK). Darjah kemarmaran diukur dengan menggunakan ana...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Penerbit UKM
2020
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/30660/1/Kandungan%20Kemarmaran%20Stik%20Ribeye%20dan%20Kesannya%20terhadap%20Ciri-Ciri%20Kualiti%20Tekstur%20dan%20Mikrostruktur%20Daging-Abstract.pdf https://eprints.ums.edu.my/id/eprint/30660/2/Kandungan%20Kemarmaran%20Stik%20Ribeye%20dan%20Kesannya%20terhadap%20Ciri-Ciri%20Kualiti%20Tekstur%20dan%20Mikrostruktur%20Daging.pdf https://eprints.ums.edu.my/id/eprint/30660/ http://www.ukm.my/jsm/pdf_files/SM-PDF-49-7-2020/7.pdf http://dx.doi.org/10.17576/jsm-2020-4907-07 |
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