The improvement of pig meat quality trait is a hotspot in genetic breeding.
肉品质性状改良是当今遗传育种界的研究热点之一。
Intramuscular fat content is an important meat quality trait in pig production.
猪的肌内脂肪含量是重要的肉质性状。
The recent advances in molecular genetic marker and major genes of meat quality traits for pig and chicken were reviewed in this article.
本文回顾了近年来猪鸡肉质性状的分子遗传标记及主效基因的研究进展。
Effects of proportion of pig lean meat and fat on gel strength, water holding capacity, color, and sensory quality of surimi-based food were studied.
研究了猪瘦肉、猪肥膘添加量对鱼糜制品凝胶强度、持水性、色度、感官品质的影响。
Effects of proportion of pig lean meat and fat on gel strength, water holding capacity, color, and sensory quality of surimi-based food were studied.
研究了猪瘦肉、猪肥膘添加量对鱼糜制品凝胶强度、持水性、色度、感官品质的影响。
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