Intramuscular fat content has little influence on the eating quality of fresh pork loin chops

McKeith?F. K.

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Intramuscular fat content has little influence on the eating quality of fresh pork loin chops

机译：肌内脂肪含量对新鲜猪里脊排骨的饮食质量影响很小

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《Journal of animal science》 |2008年第3期|共页
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McKeith?F. K.;
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中图分类畜牧、动物医学、狩猎、蚕、蜂;
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1. Intramuscular fat content has little influence on the eating quality of fresh pork loin chops. [J] . Rincker PJKillefer JEllis MBrewer MSMcKeith FK Journal of Animal Science . 2008,第3期

机译：肌内脂肪含量对新鲜猪里脊排骨的饮食质量影响很小。
2. Fatty acid profiles of intramuscular fat from pork loin chops fried in different culinary fats following refrigerated storage [J] . MaRosario Ramirez, David Morcuende, Mario Estevez, Food Chemistry . 2005,第1期

机译：冷藏后在不同烹饪脂肪中油炸的猪里脊肉肌内脂肪的脂肪酸谱
3. Influence on intramuscular fat content of pork: effects of supplying fatteners insufficiently with amino acids on pig performance, carcass composition and meat quality. [J] . Fischer K., Lindner J. P., Baulain U. Fleischwirtschaft . 2010,第1期

机译：对猪肉肌内脂肪含量的影响：向肥育剂提供的氨基酸不足对猪的生产性能，car体组成和肉质的影响。
4. Intramuscular fat content estimation in the loin muscle of pig carcasses by ultrasound spectral parameter analysis [C] . S Lakshmanan, T Koch, D Morlein, World congress on medical physics and biomedical engineering;International congress of the IUPESM . 2011

机译：超声光谱参数分析估计猪car体腰肌肌肉内脂肪含量
5. The impacts of intramuscular fat content and other biochemical attributes of fresh pork loins on sensory characteristics [D] . Rincker, Phillip John 2007

机译：鲜猪肉里脊肉的肌内脂肪含量和其他生化特性对感觉特征的影响
6. PSIX-21 Computer vision system as a tool to predict intramuscular fat of pork whole loin and chop. [O] . J Liu, X Sun, J Young, 2018

机译：PSIX-21计算机视觉系统可预测猪肉整个里脊肉和猪排的肌内脂肪。
7. Characterization and quantification of the cholesterol oxidation product fraction of the intramuscular fat from pork loin (fresh and marinated) with different irradiation and packaging during storage [O] . García-Márquez, I., Narváez Rivas, Mónica, Gallardo, Emerenciana, 2015

机译：猪腰肉（新鲜和腌制）肌肉中脂肪的胆固醇氧化产物级分的表征和定量，在储存过程中采用不同的辐照和包装
8. EVALUATION OF PORK LOIN, FROZEN, STRING-TIED PORK LOIN, FROZEN, STRINGLESS-IN-CASING AND PORK CHOPS, CHOPS, FROZEN, BONED [R] . H. R. Ignall 1962

机译：评价猪肉，冷冻，串烧猪肉，冷冻，无酒精和猪肉炖肉，商店，冷冻，烤肉

Intramuscular fat content has little influence on the eating quality of fresh pork loin chops

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