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黑色牛肉和正常牛肉的肌肉在代谢上有所不同.

L T Kirkpatrick1, J F M Gómez1, M Beline1

  • 1Virginia Tech, School of Animal Sciences, Blacksburg, VA 24061, USA.

Meat science
|October 1, 2023
PubMed
概括

不良处理会减少肌肉糖原,影响牛肉的质量. 非典型的深色 (AT) 和深色 (DC) 牛肉具有更高的氧化性质,这表明肌肉的氧化能力可能会使牛肉容易产生深色.

关键词:
不典型的深色牛肉.肉的颜色是肉的颜色.线粒体中的线粒体.骨髓蛋白质是什么 骨髓蛋白质是什么它们的pH值为pH.

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