Effects of Calcium and Zinc Ions Injection on Caspase-3 and Tenderization in Post Mortem Beef Skeletal Muscles

于63rd International Congress of Meat Science and Technology
著者：
F. Huang 1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China P.R.
2College of Staple Food Technology, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Harbin 151900, China P.R.; tfpmlab@163.com

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Z. Ding 1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China P.R.

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C. Zhang 1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China P.R.
2College of Staple Food Technology, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Harbin 151900, China P.R.; tfpmlab@163.com

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L. Zhang 1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China P.R.
2College of Staple Food Technology, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Harbin 151900, China P.R.; tfpmlab@163.com

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H. Zhang 1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China P.R.
2College of Staple Food Technology, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Harbin 151900, China P.R.; tfpmlab@163.com

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类型:
章节
Page Range:
836–837
DOI:
https://doi.org/10.3920/9789086868605_373

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