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Meat quality defined based on pH and colour depending on cattle category and slaughter season. colour and pH as determinants of meat quality dependent on cattle category and slaughter season
cattle longissimus thoracis muscle slaughter season meat pH and colour
2015/6/8
The studies were carried out on 614 animals slaughtered in winter and summer seasons. After slaughter and post-slaughter processing the carcasses were evaluated according to EUROP system. The meat pH ...
The Effect of Slaughter Season on the Fatty Acid Profile in Four Types of Fat Deposits in Crossbred Beef Bulls
Beef Fatty Acids Gas Chromatography Slaughter Season Fat Deposit
2016/5/11
The objective of this study was to determine the effect of slaughter season on the fatty acid profile in four types of fat deposits in crossbred (Polish Holstein Friesian Black-and-White×Limousine) be...