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Differences in Physicochemical and Nutritional Properties of Breast and Thigh Meat from Crossbred Chickens, Commercial Broilers, and Spent Hens
Crossbred Chicken Commercial Broiler Spent Hen Physicochemical Properties
2016/7/27
The objective of this study was to compare the physicochemical and nutritional properties of breast and thigh meat from commercial Chinese crossbred chickens (817 Crossbred chicken, 817C), imported co...
Antioxidant Enzyme Activity, Iron Content and Lipid Oxidation of Raw and Cooked Meat of Korean Native Chickens and Other Poultry
Antioxidant Enzyme Activity Iron Content Korean Native Chicken Lipid Oxidation
2016/5/20
This study was conducted to observe antioxidant enzyme activity, iron content and lipid oxidation of Korean native chickens and other poultry. The breast and thigh meat of three Korean native chicken ...
Bleeding Efficiency and Meat Oxidative Stability and Microbiological Quality of New Zealand White Rabbits Subjected to Halal Slaughter without Stunning and Gas Stun-killing
Rabbit Halal Slaughter Gas Stun Kill Residual Blood Storage Stability
2016/5/16
A study was conducted to compare the effect of halal slaughter without stunning and gas stun killing followed by bleeding on residual blood content and storage stability of rabbit meat. Eighty male Ne...
Flavour Chemistry of Chicken Meat: A Review
Maillard Reaction Lipid Oxidation Heterocyclic Compounds
2016/5/11
Flavour comprises mainly of taste and aroma and is involved in consumers’ meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem fac...
Possibility of Making Low-fat Sausages from Duck Meat with Addition of Rice Flour
Meat Type, Low-fat Sausage Rice Flour Texture and Acceptability
2016/5/6
Low-fat sausages with or without 10% hydrated rice flour were made from duck, chicken and pork and their physical and sensory properties were compared. Results showed that moisture content did not dif...
Relationship between Myosin Isoforms and Meat Quality Traits in Pig Semitendinosus Neuromuscular Compartments
Anatomy Neuromuscular Compartment Fibre Muscle Meat Quality Pig
2016/5/6
The aim was to determine the relationship between muscle structure and meat quality traits in neuromuscular compartments (NMCs: R1, R2, R3, R4) of pig semitendinosus muscle. Barrows from the INTA-MGC ...
Effect of Cooking Methods and Fat Levels on the Physico-chemical, Processing, Sensory and Microbial Quality of Buffalo Meat Patties
Microwave Cooking Pressure Cooking Hot Air Oven Cooking Meat Quality Low-fat Patties Buffalo Meat
2016/5/5
Buffalo meat patties with two fat levels, F1 (15% added fat) and F2 (5% added fat and 3% tapioca starch), were cooked in a pre-heated hot air oven (HO) at 175±2°C for 15 min, in a microwave oven (MO) ...
Skeletal Ryanodine Receptor 1-Heterozygous PSE (Pale, Soft and Exudative) Meat Contains a Higher Concentration of Myoglobin than Genetically Normal PSE Meat in Pigs
Meat Color Myoglobin PSE Pork Meat Skeletal Ryanodine Receptor 1-heterozygote
2016/5/5
Comparisons of properties between skeletal ryanodine receptor 1 (sRyR1)-heterozygous-mutated and normal types of meat were carried out in pigs using PSE (pale, soft and exudative) meat found during th...
Effects of Various Packaging Systems on the Quality Characteristic of Goat Meat
Goat Kid Modified Atmosphere Packaging Meat Quality
2016/4/29
40 goat kid ribcages were held for 7 days in storage conditions (4?캜) and used to determine the effects of three different packaging methods (atmospheric air, vacuum and modified atmosphere pac...
SNP Discovery in the Leptin Promoter Gene and Association with Meat Quality and Carcass Traits in Korean Cattle
Leptin Promoter SNP Identification Meat Quality Korean Cattle
2016/4/28
Leptin, the hormone product of the obese gene, is secreted predominately from white adipose tissue and regulates feed intake, energy metabolism and body composition. It has been considered a candidate...
SNP Detection of Carboxypeptidase E Gene and Its Association with Meat Quality and Carcass Traits in Korean Cattle
Carboxypeptidase E Gene SNP Marker Carcass Traits and Meat Quality Korean Cattle
2016/4/25
Carboxypeptidase E (CPE) plays an important role in the regulation of the body fat content. Therefore, it has been suggested as candidate gene for traits related to meat quality in beef cattle. This s...
Effects of Marbling on Meat Quality Characteristics and Intramuscular Connective Tissue of Beef Longissimus Muscle
Marbling Tenderness Connective Tissue Longissimus
2016/4/25
This study was designed to explore the effects of marbling on meat quality characteristics and intramuscular connective tissue of beef longissimus muscle. Chemical determinations, histological and mec...
Effects of Dietary Fish Oil on the Contents of Eicosapentaenoic Acid and Docosahexaenoic Acid and Sensory Evaluation of the Breast Meat in Mule Ducks
Fish Oil EPA DHA Breast Meat Mule Duck
2016/4/20
The objectives of this study were to investigate the effects of dietary fish oil inclusion on the eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contents and organoleptic characteristics o...
Microbial Transglutaminase Improves the Property of Meat Protein and Sausage Texture Manufactured with Low-quality Pork Loins
Microbial Transglutaminase Low-quality Pork Loin Sausage Texture
2016/4/20
Microbial transglutaminase (MTGase) was investigated to determine whether it was an effective binding agent for the processing of low-quality pork loins. MTGase especially promoted the coagulation of ...
Effect of Setting Temperatures and Time on the Gelation Properties (Suwari and Modori Phenomena) of Surimi from Mechanically Deboned Chicken Meat
Surimi Mechanically Deboned Chicken Meat (MDCM) Suwari Modori Setting Temperature Setting Time
2016/4/18
This study was carried out to investigate gel forming and degradation properties (suwari and modori phenomena) of chicken surimi from mechanically deboned chicken meat (MDCM) at various setting temper...