Callipyge型羊肉嫩度不佳的原因及对策

doi:10.7506/rlyj1001-8123-200703008

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Abstract This review elucidated the causation of the less tender muscle from callipyge sheep and the countermeasure taken to improve its tenderness according to the results of the attainable experiments that were conducted in this field.

Key words： Callipyge Sheep Tenderness Causation Countermeasure

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https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200703008 OR https://www.rlyj.net.cn/EN/Y2007/V21/I3/20

[1]	BAO Yulong, XU Wanjun, JIA Shiliang, ZHANG Yaqi, GAO Ruichang. Theoretical Aspects of Meat Tenderness and Research Progress on Meat Tenderization[J]. Meat Research, 2023, 37(4): 34-40.