Biomarker for diagnosing beef meat quality and feed composition for improving beef meat quality

• 1. 一种改善牛肉肌纤维质构、促使牛肉色泽饱满的牛肉品质改良饲料及其制备方法 [P] . 中国专利： CN106107075A . 2016-11-16
• 2. 一种改善秦川牛肉品质的饲料及其制备方法 [P] . 中国专利： CN109984262A . 2019-07-09
• 3. BIOMARKER FOR DIAGNOSING BEEF MEAT QUALITY AND FEED COMPOSITION FOR IMPROVING BEEF MEAT QUALITY [P] . 韩国专利： KR20110107235A . 2011-09-30

  机译： 诊断牛肉肉品质的生物标志物和提高牛肉肉品质的饲料成分

• 4. FEED ADDITIVE COMPOSITION FOR IMPROVING MEAT QUALITY OF BEEF FOR PRODUCTION OF HIGH QUALITY MEAT [P] . 韩国专利： KR20040042306A . 2004-05-20

  机译： 饲料添加剂组合物，提高牛肉肉品质，生产高品质肉

• 5. A CATTLE FEED COMPOSITION AND METHOD IMPROVING THE QUALITY OF MEAT THROUGH THE HIGH CONTENT OF SULFUR, SAPONINS AND UNSATURATED FATTY ACIDS IN BEEF CATTLE, AND THE MEAT [P] . 韩国专利： KR101320048B1 . 2013-10-18

  机译： 通过高含量的牛，牛的硫，皂角苷和不饱和脂肪酸提高牛肉品质的牛饲料组合物和方法

• 1. Effects of high voltage electrical stimulation on the rate of pH decline, meat quality and color stability in chilled beef carcasses [J] . Ehsan Gharib Mombeni, Manoochehr Gharib Mombeini, Lucas Chaves Figueiredo, 亚太热带生物医学杂志（英文版） . 2013,第009期
• 2. Effects of high voltage electrical stimulation on the rate of pH decline, meat quality and color stability in chilled beef carcasses [J] . Ehsan Gharib Mombeni, Manoochehr Gharib Mombeini, Lucas Chaves Figueiredo, 亚太热带生物医学杂志：英文版 . 2013,第009期
• 3. Chinese herb feed additives improved the growth performance, meat quality, and nutrient digestibility parameters of pigs [J] . Zhong-ning Lin, Li Ye, Zhen-wu Li, 动物模型与实验医学（英文） . 2020,第001期
• 4. Chinese herb feed additives improved the growth performance, meat quality, and nutrient digestibility parameters of pigs [J] . Zhong-ning Lin, Li Ye, Zhen-wu Li, 动物模型与实验医学（英文） . 2020,第001期
• 5. Effects of quantitative feed restriction and sex on carcass traits, meat quality and meat lipid profile of Morada Nova lambs [J] . Thiago L. A. C. de Araújo, Elzania S. Pereira, Ivone Y. Mizubuti, 畜牧与生物技术杂志：英文版 . 2017,第004期
• 6. Gain Taste, Color and Tenderness Antioxidants in the Feed improve the Meat Quality of Beef Cattle [J] . Scheidemann Christian Fleischwirtschaft . 2018,第10期
• 7. Strategies to predict and improve eating quality of cooked beef using carcass and meat composition traits in Angus cattle [J] . Journal of Animal Science . 2016,第5期
• 8. Strategies to predict and improve eating quality of cooked beef using carcass and meat composition traits in Angus cattle [J] . VanOverbeke?D. L. Journal of animal science . 2016,第5期
• 9. Supplementation to improve beta-agonist beef quality - relationship of vitamin D_3and 25-hydroxivitamin D_3 levels in meat with measured meat tenderness characteristics [C] . Frylinck L., Moloto K.W., Strydom P.E., ICoMST 2011;International conference of meat science and technology . 2012
• 10. The influence of feeding various levels of wet and dry distillers grains to finishing steers on carcass characteristics, meat quality, retail caselife of ground beef, and fatty acid profile of longissimus muscle. [D] . Koger, Tanya Jo. 2004
• 11. Feeding Muscle and Packaging Effects on Meat Quality and Consumer Acceptability of Avileña-Negra Ibérica Beef [O] . Marta Barahona, Mohamed Amine Hachemi, José Luis Olleta, 2020
• 12. Beef versus dairy cattle: a comparison of feed conversion, carcass composition, and meat quality [O] . Pfuhl R., Bellmann O., Kühn C., 2007

• 1. 牛肉品质的影响因素及改善方法的探讨 [C] . 胡煜 ,王玲 ,陈业 . 第九届中国牛业发展大会 . 2014
• 2. 炖制牛肉品质指标筛选及炖制温度影响牛肉品质研究 [A] . 王伟静 . 2017