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Tenderness and oxidative stability of post-mortem muscles from mature cows of various ages
Cow Beef Proteolysis Tenderness Lipid oxidation Myoglobin
2007/8/13
Two experiments were conducted to investigate the influence of age of mature cows (2–4 yr, 6–8 yr, and 10–12 yr cows; n = 6 in each) on beef quality. In Experiment 1, Longissimus dorsi (LD) steaks wer...
Effects of nitric oxide and oxidation in vivo and postmortem on meat tenderness
Nitric oxide Oxidation Tenderness Calpain
2005/8/10
Metabolic processes in muscle tissue in vivo result in the production of reactive oxygen species and oxidative compounds including superoxide anions and nitric oxide (NO). Reactive oxygen species can ...