Abstract
The review is about the latest development in the field of meat chemistry and biophysics as they relate to the quality parameters-like tenderness, water holding capacity (WHC), flavour and colour. The importance of pH value in meat has been given in somewhat detail. Preservation techniques in the light of modern day knowledge has been given
HAMID AHMAD , SHAGUFTA NASREEN. (1988) A review of muscle biochemistry as meat, Punjab University Journal of Zoology, Volume 3, Issue 1.
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