Effect of Heat Shock Protein A6 on Changes in Meat Quality of Qinchuan Cattle during Postmortem Maturation
In order to investigate the effect of differential expression of heat shock protein family A (Hsp70) member 6 (HSPA6) on the meat quality of Qinchuan cattle during postmortem maturation, the Longissimus dorsi muscle of Qinchuan cattle was stored at 4 ℃ and evaluated for meat quality at 0, 2, 4, 6 an...
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| Aineistotyyppi: | Artikkeli |
| Kieli: | English |
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China Food Publishing Company
2023-07-01
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| Sarja: | Shipin Kexue |
| Aiheet: | |
| Linkit: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-13-001.pdf |