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...
I tiakina i:
| Kaituhi matua: | |
|---|---|
| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
China Food Publishing Company
2024-05-01
|
| Rangatū: | Shipin Kexue |
| Ngā marau: | |
| Urunga tuihono: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-10-005.pdf |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
|