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Studies on the structure and oxidation properties of extracted cooked cured meat pigment by four spectra
Extracted cooked cured meat pigment Structure Oxidation properties Electron paramagnetic resonance (EPR) HPLC/ESI-HR-MS FT–IR Raman spectra
2012/8/13
The structure and oxidation properties of cooked cured meat pigment (CCMP) were investigated by comparing the change in spectra of CCMP before and after oxidisation. CCMP was extracted using petroleum...
Meat quality assessment using biophysical methods related to meat structure
Meat quality Meat structure sensor Spectroscopy Microscopy Biophysical methods Optical properties NMR MRI Ultrasounds X-rays Mechanical properties Impedance Microwave Fluorescence Polarization Anisotropy
2012/8/13
This paper overviews the biophysical methods developed to gain access to meat structure information. The meat industry needs reliable meat quality information throughout the production process in orde...
Genetic and environmental effects on the muscle structure response post-mortem
Tenderness Glycolytic rate Tenderstretch pH decline Cold shortening Rigor shortening
2012/8/13
This paper reviewed the mechanisms by which glycolytic rate and pre-rigor stretching of muscle impact on meat quality. If muscle is free to shorten during the rigor process extremes in glycolytic rate...