Effect of Basal Immunoglobulin on the Meat Quality of Qinchuan Cattle during Postmortem Maturation
To investigate the effect of basal immunoglobulin (BSG) expression during postmortem maturation on meat quality, changes in quality indicators such as pH, cooking loss and myofibril fragmentation index (MFI), as well as energy substance and BSG contents of Qinchuan cattle meat were measured after di...
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| Автор: | |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
China Food Publishing Company
2024-05-01
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| Серія: | Shipin Kexue |
| Предмети: | |
| Онлайн доступ: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-10-005.pdf |
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