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机译:悬浮方法和陈化时间对中国育肥牛背最长肌肉品质的影响
Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China;
Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China;
Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China;
Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China;
Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China;
Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China;
Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China;
Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, PR China;
Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, 61#, Daizong Street, Taian, Shandong 271018, PR China;
Chinese fattened cattle; Achilles tendon suspension; Pelvic suspension; Aging time; Meat quality; Tenderness;
机译:膳食CLA补充对肉和食用品质的影响以及米的组织化学特征。压力敏感的肥育者以更大的体重宰杀了Longissimus dorsi
机译:快速冷冻和老化时间对中国黄牛M. Longissimus lumborum超微结构和肉品质特性的影响
机译:惊人的Method-A〜31P NMR光谱学研究对猪背最长肌的死后能量代谢和肉品质的影响
机译:使用大豆煤层的效果保护了在绵羊肌肉肌肉肌肉肌肉零件的肉体的物质质量方面保护的效果和二头肌股骨薄鳞羊
机译:高终pH值对羊羔骨骼肌和背最长肌肉嫩化的愈伤组织表型的影响。
机译:老化时间对云岭牛的朗西姆斯肉类肉质的影响:一种新的混合牛肉
机译:阿伯丁(Aberdeen Angus)的 longissimus dorsi em>肌肉的肉品质中小生物型屠宰的stage体具有相同的屠宰阶段 b>-doi:10.4025 / actascianimsci.v33i2.10746 阿伯丁(Aberdeen)安格斯(Angus)背最长肌的肉品质中等和中等得分,在同一car体肥育阶段被宰杀 b>-doi:10.4025 / actascianimsci.v33i2.10746