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Updated: Jun 23, 2026

Introducing an Angle Adjustable Cutting Box for Analyzing Slice Shear Force in Meat
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悬浮方法 (软拉伸与阿基里斯肌) 可以提高马肉质量吗?

Ana Kaić1, Barbara Luštrek2, Silvester Žgur2

  • 1Department of Animal Science and Technology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, 10000 Zagreb, Croatia.

Animals : an open access journal from MDPI
|December 17, 2024
PubMed
概括

拉伸式 (TS) 悬浮法增加了马肉中的肉长度,但与阿基里斯肌 (AT) 方法相比,它没有显著改善整体肉质,经过七天的老化. 为了提高马肉质量,需要进一步研究老化期和加工技术.

关键词:
吊死方法 吊死方法马的马,马的马,马的马,马的马.肉质 肉质 肉质 肉质肌肉 肌肉 肌肉 肌肉

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