cured meat color 亚硝基肌红蛋白 ; 蒸煮腌肉色
fresh meat color 鲜肉肉色
meat color stability 肉色稳定性
meat color detection 肉色检测
COLOR CHICKEN MEAT PRODUCT 彩色鸡肉颗粒
Meat color is positively to marble vein, cooking percentage and shear force value(P<0.05);
肉色与大理石纹、熟肉率、剪切力值呈显著正相关(P<0.05);
Mutton string 18 string, meat color was brown, hot pepper noodles, cumin powder, spicy Sauvignon.
羊肉串18串,肉色呈咖啡色,海椒面,孜然粉,味浓香辣。
The three genotypes of A3717G and A3854G loci have no difference for meat color. ForC5709G locus, the genotype means of CC is better than GC and GG (PO. 05).
对于肉色性状,A3717G位点和A3854G位点与各基因型的肉色均值无显著性差异,C5709G位点CC型的肉色值好于GG基因型和GC基因型的肉色值。
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