The Effect of Finish and Ripening Period of Beef on the Keeping Quality of the Meat Quick Frozen and Stored for Fifteen Months

King?F. G.

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The Effect of Finish and Ripening Period of Beef on the Keeping Quality of the Meat Quick Frozen and Stored for Fifteen Months

机译：牛肉的熟成期对速冻储藏15个月肉的品质的影响

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《Journal of animal science》 |1945年第2期|共页
作者
King?F. G.;
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中图分类畜牧、动物医学、狩猎、蚕、蜂;
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3. Improvement of the quality of beef by dietary vitamin E supplementation in the finishing period of young bulls: 1. Experimental design, carcass quality and meat quality. [J] . Schwarz FJ, Augustini C, Kirchgessner M Fleischwirtschaft . 1998,第2期

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4. DISTRIBUTION OF DIOXINS INTO BEEF LIPID STORES:ANOTHER LOOK AT LEVELS IN TYPICAL SAMPLING MATRICES AND RETAIL MEAT CUTS [C] . Janice Huwe, Richard Zaylskie, Vernon Feil International symposium on halogenated environmental organic pollutants and persistent organic pollutants and POPs;DIOXIN;DIOXIN 2001;POPs . 2001

机译：二恶英向脂类脂中的分布：典型采样矩阵和零售肉类中的另一种外观
5. The influence of feeding various levels of wet and dry distillers grains to finishing steers on carcass characteristics, meat quality, retail caselife of ground beef, and fatty acid profile of longissimus muscle. [D] . Koger, Tanya Jo. 2004

机译：饲喂不同水平的干酒糟和干酒糟对肥育ste牛的characteristics体特性，肉质，绞细牛肉的零售箱期以及长脊肌的脂肪酸谱的影响。
6. Effect of Dietary Modulation of Selenium Form and Level on Performance Tissue Retention Quality of Frozen Stored Meat and Gene Expression of Antioxidant Status in Ross Broiler Chickens [O] . Doaa Ibrahim, Asmaa T.Y. Kishawy, Safaa I. Khater, 2019

机译：日粮硒形态和水平的调节对Ross肉鸡生产性能组织保留冷冻储藏肉品质和抗氧化状态基因表达的影响
7. Proposal for a Council Regulation (EEC) opening and providing for the administration of a Community tariff quota for frozen beef and veal covered by CN code 0202 and products covered by CN code 0206 29 91; Proposal for a Council Regulation(EEC) opening a Community tariff quota for frozen thin skirt of bovine animals falling within CN code 0206 29 91; Proposal for a Council Regulation (EEC) opening a Community tariff quota high-quality, chilled or frozen meat of bovine animals covered by CN codes 0201 and 0202 and for products covered by CN codes 0206 10 95 and 0206 29 91; Proposal for a Council Regulation (EEC) opening a Community tariff quota for frozen buffalo meat covered by CN code 0202 30 90 (presented by the Commission). COM (89) 483 final, 16 October 1989 [O] . 1989

机译：建议理事会条例（EEC）开放并规定管理CN代码0202所涵盖的冷冻牛肉和小牛肉的共同体关税配额以及CN代码0206 29 91所涵盖的产品;关于理事会条例（EEC）的建议，对于符合CN代码0206 29 91的牛动物冷冻薄裙开放社区关税配额;建议理事会条例（EEC）开放由CN代码0201和0202所涵盖的牛动物的优质，冷藏或冷冻肉类的社区关税配额以及CN代码0206 10 95和0206 29 91所涵盖的产品;建议理事会条例（EEC）开放CN代码0202 30 90（由委员会提交）涵盖的冷冻水牛肉的共同体关税配额。 COm（89）483决赛，1989年10月16日

The Effect of Finish and Ripening Period of Beef on the Keeping Quality of the Meat Quick Frozen and Stored for Fifteen Months

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