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Muscle Fiber Characteristics on Chop Surface of Pork Loin (M. longissimus thoracis et lumborum) Associated with Muscle Fiber Pennation Angle and Their Relationships with Pork Loin Quality
The influence of muscle architecture on muscle fiber characteristics and meat quality has not been fully elucidated. In the present study, muscle fiber characteristics on the chop surface of pork loin (M. longissimus thoracis et lumborum, LTL), pennation angle degree, and meat quality were evaluated...
Wedi'i Gadw mewn:
| Cyhoeddwyd yn: | Food Sci Anim Resour |
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| Prif Awduron: | , , , , |
| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
Korean Society for Food Science of Animal Resources
2020
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| Pynciau: | |
| Mynediad Ar-lein: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7713765/ https://ncbi.nlm.nih.gov/pubmed/33305280 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2020.e66 |
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