哈拉盖高原公牛在不同时间吃水后的牛肉质量

Acta Agricultuae Scandinavica, Section A - Animal Science Pub Date : 2024-02-19 DOI:10.1080/09064702.2023.2284754

Yohannes Urgesa Ye’i, Yesihak Yusuf Mummed, Mohammed Yusuf Kurtu, Mengistu Urge Leta, Travis Gene O’Quinn, Kefelegn Kebede Kefenie

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摘要

这项研究旨在评估吃水工作对牛肉质量属性的影响，包括冈上肌(SS)、背阔肌(LD)、长腱肌(LD)和腓肠肌(SS)的pH值、色泽、持水能力和嫩度。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Beef quality of Hararghe highland bull following different hours of draught service

The study was intended to assess the impacts of draught work on beef quality attributes; pH, colour, water holding capacity, and tenderness of Supraspinatus (SS), Latissimus dorsi (LD), Longissimus...

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Acta Agricultuae Scandinavica, Section A - Animal Science

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