Changes in meat quality of ovine longissimus dorsi muscle in response to repeated freeze and thaw

著录项

• 来源
  《Meat Science》 |2012年第4期|p.619-626|共8页
• 作者

  Jun Qi; Chunbao Li; Yinji Chen; Feifei Gao; Xinglian Xu; Guanghong Zhou;

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• 作者单位

  Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Animal Products Processing, MOA, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China;

  Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Animal Products Processing, MOA, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China;

  Department of Food Science & Engineering, Nanjing University of Finance & Economics, Nanjing 210046, PR China;

  Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Animal Products Processing, MOA, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China;

  Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Animal Products Processing, MOA, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China;

  Key Laboratory of Meat Processing and Quality Control, MOE,Key Laboratory of Animal Products Processing, MOA, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China;

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• 收录信息 美国《科学引文索引》(SCI);
• 原文格式 PDF
• 正文语种 eng
• 中图分类
• 关键词

  freeze-thaw cycles; palatabillty; textural properties; lamb;

  机译：冻融循环;ala纹理特性;羊肉;