Particle size analysis of lamb meat: Effect of homogenization speed, comparison with myofibrillar fragmentation index and its relationship with shear force

The impact of homogenization speed on Particle Size (PS) results was examined using samples from the M. longissimus thoracis et lumborum (LL) of 40 lambs. One gram duplicate samples from meat aged for 1 and 5 days were homogenized at five different speeds; 11,000, 13,000, 16,000, 19,000 and 22,000 r...

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