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Exploring the Longissimus Muscle: Unraveling its Correlation with Meat Quality in Bos indicus and Crossbred Bulls
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Meat quality and cooking attributes of thawed pork with different low field NMR T(21)

Chunbao Li1, Dengyong Liu, Guanghong Zhou

  • 1Key Laboratory of Meat Processing and Quality Control, MOE, National Center of Meat Quality and Safety Control, MOST, College of Food Science and Technology,Nanjing Agricultural University, Nanjing, 210095, PR China

Meat Science
|May 23, 2012
PubMed

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