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Keyword [tenderness]
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1. The Relationship Between μ-Calpain, Calpastain And Pork Tenderness And The Study On Nutritional Regulation Of Its Expression
2. Studies On Pork Tenderness Evaluation System And Cloning, Spatiotemporal Expression Profiles Analysis Of Novel Genes Related To Tenderness
3. Study On Molecular Polymorphisms Of CAST And HFABPL Gene In Beef And Their Relationships With Meat Quality Traits
4. Age-Related Changes Of Meat Quality And Effect Of Dietary Supplementation Of Cysteamine On Meat Tenderness In Goats
5. The Mechanism Of Tenderness Variation And Influencing Factors In Duck Meat
6. Study On Quantitative Indicators Of Goat Meat Eating Quality (Tenderness)
7. Study On The Genetic Effect Of CAPN1 Gene On Muscle Tenderness In Chicken And It's Expression Characterization
8. The Gene Expression Of PPARγ2,PGC-1α And MEF2C And Their Correlation Analysis With Intramuscular Fat Content And Tenderness In Simmental Hybridization
9. Study On Instrumental Analysis Techniques Of Tea Shoot Tendernes And Its Temporal And Spatial Variation
10. The Research Of Fatty Acid Composition And Eating Quality Of Meat Between Shanbei Black-Bonesilky Fowl And Ordinary Chicken
11. Study On Meat Characteristics And Dynimic Changes Of Nitric Oxide Concentrations And Meat Tenderness In The Muscle Samples Of Donghai Huai Pigs
12. Effect Of Undernutrition And Compensation On The Tenderness Related Gene MRNA Expression In Sheep
13. Association Of Genetic Poymorphisms Of Capn1and Cast Genes With Tenderness In Broiler Chicken
14. Effect Of Dietary Papaya Leaf Powder And Vitamin D3 Supplementation On Muscle Tenderness Of Spent Layer And Its Mechanism
15. Study On Relation Between Lignin And Shoot Tendness Of Camellia Sinensis
16. Effects of pre-slaughter cattle management on postmortem tenderization of beef
17. Effect of two breeds and two dietary concentrate levels on feedlot performance, carcass merit, tenderness parameters and fatty acid profiles
18. Improving the value of cull cows through antemortem management practices and postmortem enhancement technologie
19. Fine-mapping quantitative trait loci for meat quality using linkage and linkage disequilibrium analyses
20. The biochemical characteristics of muscle make the meat
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