熟肉率和贮存损失的非加性效应达极显著水平（P＜0．01）；
The differenceses of non - additive effects on PH1L, cooking holding percentage and drip loss reached extremely significant level(P<0. 01 ).
肉色与大理石纹、熟肉率、剪切力值呈显著正相关（P<0.05）；
Meat color is positively to marble vein, cooking percentage and shear force value(P<0.05);
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