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Effect of maturity and marbling level of the beef carcass on histological characteristics, tenderness and juiciness of longissimus dorsi

机译：牛肉car体成熟度和大理石花纹对背最长肌组织特征，嫩度和多汁性的影响

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Digitized by Kansas State University Libraries

机译：堪萨斯州立大学图书馆数字化

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Norris Helen Louise;
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年度 2011
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1. 延迟冷却对牛背最长肌中μ-calpain活性及嫩度的影响 [J] . 胡鹏, 丁玉, 梁荣蓉, 农业科学与技术（英文版） . 2010,第005期
2. Hanging the beef carcass by the forequarter to improve tenderness of the Longissimus dorsi and Biceps femoris muscles [J] . Albino Luchiari Filho, Angélica Simone Cravo Pereira, Guilherme Feitosa, Scientia Agricola . 2005,第5期

机译：将牛肉car体悬挂在前肢以改善背最长肌和股二头肌的压痛
3. Sequencing and Characterization of Divergent Marbling Levels in the Beef Cattle (Longissimus dorsi Muscle) Transcriptome [J] . Chen Dong, Li Wufeng, Du Min, Asian-Australasian Journal of Animal Sciences . 2015,第2期

机译：牛（Longissimus dorsi肌肉）转录组中不同大理石花纹水平的测序和表征
4. Influence of Carcass Maturity and Marbling on the Physical and Chemical Characteristics of Beef. I. Palatability, Fiber Diameter and Proximate Analysis [J] . Tucker?W. L. Journal of animal science . 1965,第3期

机译：Car体成熟度和大理石花纹对牛肉理化特性的影响。 I.适口性，纤维直径和邻近分析
5. Supplementation to improve beta-agonist beef quality - relationship of vitamin D_3and 25-hydroxivitamin D_3 levels in meat with measured meat tenderness characteristics [C] . Frylinck L., Moloto K.W., Strydom P.E., ICoMST 2011;International conference of meat science and technology . 2012

机译：补充剂可改善牛肉中的β-激动剂质量-肉中维生素D_3和25-羟维生素D_3的含量与测得的肉嫩度特征的关系
6. 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。
7. Sequencing and Characterization of Divergent Marbling Levels in the Beef Cattle (Longissimus dorsi Muscle) Transcriptome [O] . Dong Chen, Wufeng Li, Min Du, 2015

机译：牛（Longissimus dorsi肌肉）转录组中不同大理石花纹水平的测序和表征
8. Hanging the beef carcass by the forequarter to improve tenderness of the Longissimus dorsi and Biceps femoris muscles Suspensão da carcaça pelo dianteiro para melhorar a maciez dos músculos Longissimus dorsi e Biceps femoris [O] . Albino Luchiari Filho, Renato Prates Macedo, Angélica Simone Cravo Pereira, 2005

机译：将牛肉car体悬挂在前肢以改善背最长肌和股二头肌的压痛by体被前额悬挂以改善背最长肌和股二头肌的压痛
9. Effect of Irradiation Dose, Temperature and Fat Level on the Color Intensity and Textural Characteristics of Beef Rolls [R] . Mason, V. C. , Shults, G. W. , Cohen, J. S. , 1999

机译：辐照剂量，温度和脂肪水平对牛肉卷颜色强度和质构特征的影响

Effect of maturity and marbling level of the beef carcass on histological characteristics, tenderness and juiciness of longissimus dorsi

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