This study was conducted to determine the effect of freeze-thawed cycles (Fresh meat, F-T 1 cycle and F-T 2 cycles) on the quality characteristics of porcine longissimus dorsi muscle.

中文翻译：

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冻融循环对猪肉品质的影响

本研究旨在确定冻融循环（鲜肉、FT 1 循环和 FT 2 循环）对猪背最长肌质量特性的影响。