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| Chemical Composition and Texture of Pyrmont beef |
| Li Changzhong |
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Abstract Results of the chemical composition and texture from Italian pyrmont beef was summarized.The difference between pyrmont beef fron and other cattle varieties was discussed.Some suggestions were provided on improving cattle types in varions regions in China.
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| [1] |
HUANG Chunyang, WANG Lingjuan, WANG Zhe, ZHANG Xinxiao, MA Jingjing, YANG Jing, ZOU Ye, WANG Daoying, XU Weimin. A Review of the Impact of Non-Meat Proteins on Myofibrillar Proteins and Meat Quality[J]. Meat Research, 2023, 37(2): 62-67. |
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2004, Vol. 18 
