Changes in Meat of Hu Sheep during Postmortem Aging Based on ACQUITY UPLC I-Class Plus/VION IMS QTof.

Foods · 2024 · PMC10778791 · PMID 38201203

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showed a trendno p-value reported

From Figure 2 , it can be seen that during the postmortem maturation process, the overall shear force value of the meat showed a trend of first increasing and then decreasing.

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