Junyan Bai*, Zhihao Dong, Youbing Yang, Ziheng Li, Xiaoning Lu and Huirong Gong
... comparative analysis of meat quality traits at different segmented parts of small-tailed Han sheep was conducted. The results showed that drip losses of back and tendon were obviously lower than those at other parts (P<0.05). Cooking loss of tendon was significantly lower than that at other parts (P<0.05). The shearing force of hind leg was obviously lower than that at other parts (P<0.05). The flesh color of waist was significan...

Pakistan Journal of Zoology


Vol. 53, Iss. 3, Pages 801-1200


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