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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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Bibliographic Details
Main Authors: Nurul Nuraliya Shahrai, Abdul Salam Babji, Mohamad Yusof Maskat, Salma Mohamad Yusop
Format: Article
Language:English
English
Published: Penerbit UKM 2020
Subjects:
TS1950-1982 Animal products
TX341-641 Nutrition. Foods and food supply
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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Internet

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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