梅山猪与三元杂交猪肌内脂肪含量、μ-钙蛋白酶和蛋白降解对嫩度的影响

王娟，闫祥林，周光宏，徐幸莲，张万刚*

Effect of Intramuscular Fat Content, μ-Calpain and Protein Degradation on Pork Tenderness: a Comparative Study between Meishan and Three-Crossbred Pigs

WANG Juan, YAN Xianglin, ZHOU Guanghong, XU Xinglian, ZHANG Wangang*

食品科学 . 2015, (13): 52 -56 . DOI: 10.7506/spkx1002-6630-201513011