机译:中国肉牛屠宰场宰杀初期牛肉car体pH下降和肉色发育的特征
[1]College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, P.R. China;
[1]College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, P.R. China;
[2]NSW Department of Primary Industries, Centre for Red Meat and Sheep Development, Cowra 2794, Australia;
[1]College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, P.R. China;
[3]NSW Department of Primary Industries, Orange Agricultural Institute, Forest Road, Orange 2800, Australia;
[1]College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, P.R. China;
[1]College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, P.R. China;
[4]Sishui Xinlv Food Co., Ltd., Jining 273200, P.R.China;
[1]College of Food Science and Engineering, Shandong Agricultural University, Tai'an 271018, P.R. China;
屠宰场; 尸体; pH; 牛肉; 衰落; 开发; 颜色; 中国;