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Meat Sampling

ZL Zengmin Li
HL Huan Liang
JX Junping Xin
LX Lanjiao Xu
ML Meifa Li
HY Hanjing Yu
WZ Wenjing Zhang
YG Yu Ge
YL Yanjiao Li
MQ Mingren Qu
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After slaughter, the sampled muscles [40 g longissimus thoracis (LT) and 40 g semitendinosus (SM) muscle from each bull] were cryopreserved and taken to a laboratory for homogenizing [referring to Kauffman et al. (28) and Li et al. (29)], after the peripheral muscular membranes had been removed. The other 1500 g of LT and 1500 g of SM in each replicate were vacuum-packed at 4°C for determination of meat quality.

Copyright and License information:  ©2021 Li, Liang, Xin, Xu, Li, Yu, Zhang, Ge, Li and Qu.
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