MEAT SCIENCE AND MUSCLE BIOLOGY SYMPOSIUM: Manipulating meat tenderness by increasing the turnover of intramuscular connective tissue

Cha?M. C.

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MEAT SCIENCE AND MUSCLE BIOLOGY SYMPOSIUM: Manipulating meat tenderness by increasing the turnover of intramuscular connective tissue

机译：肉类科学和肌肉生物学研讨会：通过增加肌肉内结缔组织的周转来控制肉的嫩度

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《Journal of animal science》 |2012年第3期|共页
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Cha?M. C.;
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中图分类畜牧、动物医学、狩猎、蚕、蜂;
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1. Manipulating meat tenderness by increasing the turnover of intramuscular connective tissue. [J] . Purslow P. P., Archile-Contreras A. C., Cha M. C. Journal of Animal Science . 2012,第3期

机译：通过增加肌肉内结缔组织的周转来操纵肉的嫩度。
2. Effect of age on structural properties of intramuscular connective tissue, muscle fibre, collagen content and meat tenderness in pig longissimus lumborum muscle [J] . Wojtysiak D. Folia Biologica: A Quarterly Journal of Biological Research . 2013,第3a4期

机译：年龄对猪腰最长肌肌肉内结缔组织结构特性，肌肉纤维，胶原蛋白含量和肉嫩度的影响
3. MEAT SCIENCE AND MUSCLE BIOLOGY SYMPOSIUM: The influence of extracellular matrix on intramuscular and extramuscular adipogenesis [J] . Hausman?G. J. Journal of animal science . 2012,第3期

机译：肉类科学和肌肉生物学研讨会：细胞外基质对肌内和肌外脂肪形成的影响
4. Detection of myoglobin in somatic muscle tissue and analysis of its content in meat and meat products [C] . I.M. Chernukha, S.S. Burlakova, S.I. Hvilya, ICoMST 2011;International conference of meat science and technology . 2012

机译：人体肌肉组织中肌红蛋白的检测及其在肉类和肉制品中的含量分析
5. Collagen expression, turnover and meat tenderness. [D] . Archile-Contreras, Anangelina Chiquinquira. 2010

机译：胶原蛋白表达，周转率和肉嫩度。
6. Effect of Slaughter Age on Muscle Fiber Composition Intramuscular Connective Tissue and Tenderness of Goat Meat during Post-Mortem Time [O] . Allah Bakhsh, Young-Hwa Hwang, Seon-Tea Joo 2019

机译：屠宰后年龄对宰杀年龄对山羊肉肌纤维组成肌内结缔组织和嫩度的影响
7. Histological properties of intramuscular connective tissues in native chickens and their relationship with meat tenderness [O] . Behzad Mobini 2015

机译：天然鸡肌肉内结缔组织的组织学特性及其与肉嫩度的关系
8. Meat Symposium. The Vital Role of Science and Technology in the Meat Industry. [R] . 1982

机译：肉类研讨会。科技在肉类工业中的重要作用。

MEAT SCIENCE AND MUSCLE BIOLOGY SYMPOSIUM: Manipulating meat tenderness by increasing the turnover of intramuscular connective tissue

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