宰前因素对肉质的影响：最新进展
Impact of Pre-Mortem Factors on Meat Quality: An Update.
作者信息
Kaneko Gen
机构信息
School of Arts & Sciences, University of Houston-Victoria, Victoria, TX 77901, USA.
出版信息
Foods. 2021 Nov 10;10(11):2749. doi: 10.3390/foods10112749.
Abstract
Meat quality is closely associated with the chemical composition of skeletal muscle and is therefore influenced by the pre-mortem metabolic state of skeletal muscle tissue [...].
摘要
肉的品质与骨骼肌的化学成分密切相关，因此受骨骼肌组织宰前代谢状态的影响[...]。
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