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Updated: Jan 20, 2026

Author Spotlight: Improving Beef Cattle Nutrition and Production with a Focus on Feed Efficiency and Meat Quality Traits Through Advanced Biochemical and Molecular Assays
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代谢学分析显示,在冷保存过程中肉质量发生动态变化

Zhengfeng Cao1,2, Yujiao Guo1,2,3, GuoyaoWang1,2

  • 1Jiangsu Key Laboratory for Animal Genetic, Breeding and Molecular Design, Yangzhou University, Yangzhou, Jiangsu, China.

Food chemistry: X
|January 19, 2026
PubMed
概括

冷储存通过改变其新陈代谢对肉质量产生影响. 关键的变化包括糖脂和脂肪酸的增加,这表明肉质随着时间的推移而恶化.

关键词:
脂肪酸乙烯酸是脂肪酸中的一种.冷储存的冷储存方式葡萄糖脂类的含量是什么?子子子子代谢产物的代谢物

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