Glycogen metabolism and meat quality.
作者： G Tudor , DW Pethick , JB Rowe
DOI:
关键词: Metabolism 、 Glycogen 、 Biology 、 Highly sensitive 、 Tenderness 、 Food science 、 Glycogen metabolism 、 Bright red colour
摘要: pHu of meat is an index high quality since it associated with a bright red colour, increased tenderness, flavour and keeping cooking qualities. Few studies have examined glycogen level and/or metabolism directly in producing animals. Instead most the as metabolism. This unfortunate very insensitive measure status because only starts to increase when heavily depleted. Data presented show that muscle highly sensitive nutrition exercise sheep cattle. In addition model for studying involving sampling ‘on farm’ at abattoir discussed its effectiveness determining management procedures which will optimise ruminants.
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