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| An Analysis on Meat Quality of Yeanling at 100 Days |
| Wu Wei;Sun Feizhou;Sun Yunnong |
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Abstract In this study,13meat quality criteria were determined both for 100-day yeanling and common sheep.The result indicated that fat level,cholesterol level and shear-force value of 100-day yeanling were 23.66%,18.18% and 73.77% lower than that of common sheep while Mg level and Zn level were 19.47% and 31.96% higher.
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| [1] |
XIAO Xiong, HOU Chengli, LI Xin, ZHENG Xiaochun, ZHANG Dequan, REN Chi, BAI Yuqiang, YAN Tongjing, LIU Dengyong. Changes in Eating Quality of Lamb during Postmortem Storage[J]. Meat Research, 2019, 33(9): 53-58. |
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2000, Vol. 14 
