Chinese Agricultural Science Bulletin ›› 2012, Vol. 28 ›› Issue (11): 51-54.doi: 10.11924/j.issn.1000-6850.2011-2977
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The purpose of this study was to make discuss the relationship between intramuscular fat and meat tenderness. Through analyzed in the research progress of intramuscular fat in recent years. This paper reviewed the fat content and fat deposits on effect of to meat quality. Future research should be focused on the improvement of meat tenderness by controlling fat deposition in muscle.
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URL: https://www.casb.org.cn/EN/10.11924/j.issn.1000-6850.2011-2977
https://www.casb.org.cn/EN/Y2012/V28/I11/51