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The Scientific World Journal
Volume 2014, Article ID 174253, 8 pages
http://dx.doi.org/10.1155/2014/174253
Research Article

Effect of Ultimate pH on Postmortem Myofibrillar Protein Degradation and Meat Quality Characteristics of Chinese Yellow Crossbreed Cattle

1Department of Food Science and Engineering, Shandong Agricultural University, Tai’an, Shandong 271018, China
2Department of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China

Received 6 March 2014; Revised 15 July 2014; Accepted 21 July 2014; Published 13 August 2014

Academic Editor: Francisco P. Peixoto

Copyright © 2014 Peng Li et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Peng Li, Tiantian Wang, Yanwei Mao, et al., “Effect of Ultimate pH on Postmortem Myofibrillar Protein Degradation and Meat Quality Characteristics of Chinese Yellow Crossbreed Cattle,” The Scientific World Journal, vol. 2014, Article ID 174253, 8 pages, 2014. https://doi.org/10.1155/2014/174253.