Low birth weight is associated with enlarged muscle fiber area and impaired meat tenderness of the longissimus muscle in pigs.
猪低诞生重量是同扩大的猪的肌肉纤维区域和和减少猪的最长肌肌肉柔软度联系在一起的。
Abstract: Skeletal muscle consists of different types of muscle fibers which directly affect the meat quality, content of fat, meat tenderness and color.
摘要骨骼肌由不同类型的肌纤维构成，肌纤维的类型直接影响肌内脂肪含量、嫩度以及肉色等肉品质特性。
Abstract: Skeletal muscle consists of different types of muscle fibers which directly affect the meat quality, content of fat, meat tenderness and color.
摘要：骨骼肌由不同类型的肌纤维构成，肌纤维的类型直接影响肌内脂肪含量、嫩度以及肉色等肉品质特性。
Application of atomic force microscopy in beef tenderness measurement was studied to supply reliable and intuitive method for meat tenderness measurement.
探讨原子力显微镜在牛肉嫩度测定中的应用，为肉品嫩度提供可靠、直观的测定方法。
This study was carried out to explore acceleration of ageing of chilled beef and improvement of meat tenderness by high-voltage electrical stimulation (HVES).
本研究探讨高压电刺激对促进冷却牛肉成熟及改善牛肉嫩度的作用。
The ranking of 10 muscles tenderness from Harbin White pigs indicated that M. psoas major was the most tender, which corresponded with previous work on beef meat tenderness.
对哈白猪10种不同肌肉的嫩度测定表明：腰大肌是最嫩的肌肉，与前人对肉牛不同肌肉嫩度的测定结果一致。
Nan'ao Sea Urchin boasts the feature of tenderness peculiar to the South China. It is golden yellow, with the meat tender, silky, and a little bit sour.
南澳海胆具南方特有的娇嫩特色，有着好看的金黄色，肉质幼嫩、细滑，却带点酸味。
Thee local style of cooking lamb is to boil it in plain water, which brings out the maximum tenderness of the meat.
烹饪羊羔的正宗臰方法应该是：将其放入白开水里煮，才能使羊肉的鲜美最大限度得发挥出来。
Muscle water holding capacity (WHC) is one of the most important meat quality attributes that closely correlates with other attributes such as color, flavor and tenderness.
肉的保水性是肉的重要品质指标之一，与肌肉的其他品质指标如颜色、风味、嫩度等有着密切联系。
Meat marbling is related to its flavour, juiciness and tenderness, and directly related to the intramuscular fat content.
肉大理石纹与风味、肉汁、嫩度相关，与肌肉脂肪水平直接相关。
Therefore, the results show that the meat with the highest intramuscular fat content (marbling) had higher overall acceptability scores, as well as tenderness and juiciness scores.
因此，结果表明高肌内脂肪水平的猪肉消费者满意度最高，嫩度、多汁得分也是最高。
We also tested the feasibility of using genomic markers to improve the genomic evaluation for tenderness and other important meat quality traits.
我们也测试了采用基因组标记来改善嫩度和其他肉质性状的基因组评估的可行性。
The tenderness is the main edible quality of the meat, this paper summarized the meat tenderizing enzyme——inner tenderizing enzyme and outer tenderizing enzyme based on a large number of papers.
嫩度是肉的主要食用品质，在查阅大量资料的基础上，综述了肉类嫩化酶——内源性嫩化酶与外源性嫩化酶的特性和应用等。
It is key link to improve the quality of meat (especially tenderness) what the tender treatment and late maturity of postmortem animal skeletal muscle.
宰后肉类的后期成熟和嫩化处理，是改善肉品嫩度的关键环节。
Tenderness is also positively correlated with many other meat quality traits, such as marbling score and intramuscular fat 0.32 DeVol et al.
嫩度和许多其他肉质性状也是正相关的，比如大理石纹评分和肌内脂肪0.32DeVoletal。
Tenderness is also positively correlated with many other meat quality traits, such as marbling score and intramuscular fat 0.32 DeVol et al.
嫩度和许多其他肉质性状也是正相关的，比如大理石纹评分和肌内脂肪0.32DeVoletal。
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