搜索结果: 1-2 共查到“食品加工技术 Tenderness”相关记录2条 . 查询时间(0.062 秒)
Tenderness and oxidative stability of post-mortem muscles from mature cows of various ages
Cow Beef Proteolysis Tenderness Lipid oxidation Myoglobin
2012/8/13
Two experiments were conducted to investigate the influence of age of mature cows (2–4 yr, 6–8 yr, and 10–12 yr cows; n = 6 in each) on beef quality. In Experiment 1, Longissimus dorsi (LD) steaks wer...
Effects of nitric oxide and oxidation in vivo and postmortem on meat tenderness
Nitric oxide Oxidation Tenderness Calpain
2012/8/10
Metabolic processes in muscle tissue in vivo result in the production of reactive oxygen species and oxidative compounds including superoxide anions and nitric oxide (NO). Reactive oxygen species can ...