一氧化氮合成酶抑制剂对宰后成熟过程中牦牛肉品质的影响
李雪茹,师希雄(
),王建忠,张攀高,田铸,韩玲
),王建忠,张攀高,田铸,韩玲
Effect of Nitric Oxide Synthetase Inhibitor on Yak Meat Quality During Post-Mortem Aging
LI XueRu,SHI XiXiong(),WANG JianZhong,ZHANG PanGao,TIAN Zhu,HAN Ling
),WANG JianZhong,ZHANG PanGao,TIAN Zhu,HAN Ling
图1. 不同浓度NOS抑制剂处理对牦牛肉NOS含量的影响
不同大写字母表示同一处理组在不同成熟时间差异显著（P<0.05）,不同小写字母表示在同一时间不同处理组之间差异显著（P<0.05）。下同
Fig. 1. Effects of different concentrations of NOS inhibitors on the content of NOS in yak meat
Different uppercase letters indicate significant differences at different maturation times of the same treatment group (P<0.05), while different lowercase letters indicate significant differences between different treatment groups at the same time (P<0.05). The same as below
