肉牛宰后成熟阶段与食用品质相关指标的分析
Journal of Heilongjinag August First Land Reclamation University（2002）
Abstract
通过测定宰后牛肉在不同时间内不同部位小片化指数、剪切力的变化数值,采用相关的方法得出:成熟时间对超微结构的改变起重要作用,肉牛宰后成熟时间应在5～6 d,肉牛胴体各部位间剪切力存在显著差异.
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Key words
beef quality exponents,beef cattle,flat influencing
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