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The Effect of Quality Grade and Muscle on Collagen Contents and Tenderness of Intramuscular Connective Tissue and Myofibrillar Protein for Hanwoo Beef
Hanwoo Beef Quality Grade Collagen IMCT WBSF
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2016/4/21
Six muscles were seamed out randomly from Hanwoo carcasses (n = 12) of each quality grade (quality grades 1, 2 and 3). Samples were analysed for their total and soluble collagen contents, IMCT (intram...
Correlation between Tenderness and Other Carcass Characteristics of Hanwoo (Korean Native) Steers
Carcass Weight Eye Muscle Area Back Fat Cook Loss Tenderness Correlation
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2016/4/12
This experiment was carried out to evaluate the tenderness of meat and it''''s correlation with other carcass traits of Hanwoo steers. The significantly (p<0.01) higher mastication and shearing were o...