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Differential expression of heat shock protein 90,70,60 in chicken muscles postmortem and its relationship with meat quality
Heat Shock Protein 90 Heat Shock Protein 70 Heat Shock Protein 60 Chicken Drip Loss
2017/3/7
The aim of this study was to investigate the expression of heat shock protein (HSP) 90, 70, and 60 in chicken muscles and their possible relationship with quality traits of meat.
Building a Better Backtrace: Techniques for Postmortem Program Analysis
Building Better Backtrace Techniques Postmortem Program Analysis
2016/5/25
After a program has crashed, it can be difficult to reconstruct why the failure occurred, or what actions led to the error. We propose a family of analysis techniques that use the evidence left behind...
Monitoring of Chicken RNA Integrity as a Function of Prolonged Postmortem Duration
Gallus gallus Skeletal Muscle Postmortem Duration RNA Integrity Gene Expression
2016/5/19
Gene expression profiling has offered new insights into postmortem molecular changes associated with meat quality. To acquire reliable transcript quantification, high quality RNA is required. The obje...
Estimation of Pork Quality Traits Using Exsanguination Blood and Postmortem Muscle Metabolites
Exsanguination Glucose Glycogen Lactate Postmortem Glycolysis Pork Quality
2016/5/18
The current study was designed to estimate the pork quality traits using metabolites from exsanguination blood and postmortem muscle simultaneously under the Korean standard pre- and post-slaughter co...
Effects of Short-term Feeding Magnesium before Slaughter on Blood Metabolites and Postmortem Muscle Traits of Halothane-carrier Pigs
Magnesium Halothane-carrier Pigs Blood Stress Index Postmortem Metabolism
2016/5/12
Fifty-four, mixed-sex, halothane-carrier crossbred (Yorkshire×Landrace) pigs with an average initial BW of 108.2±0.8 kg were randomly allotted to one of three dietary treatments for 5 d before slaught...
Effects of camptothecin, etoposide and Ca2+ on caspase-3 activity and myofibrillar disruption of chicken during postmortem ageing
Caspase-3 Ageing Ca2+ Camptothecin Etoposide Apoptosis
2012/8/14
Recently, a novel consideration has focused on the potential relationship of apoptosis and the protease caspases and the underlying mechanism for meat postmortem tenderization. In this study, apoptosi...
Effects of boning method and postmortem aging on meat quality characteristics of pork loin
aging boning palatability pork vacuum packaging.
2012/8/13
This work investigated the effects of boning method and postmortem aging on pork loin color, shearing value and sensory attributes. Two experiments were assigned. In Experiment I, 30 Chinese native bl...
DEFINITION OF THE OPTIMUM FREEZING TIME POSTMORTEM FOR MANUFACTURING PORK MEAT
freezing time postmortem manufacturing pork
2012/8/13
Paired experimental design was adopted to investigate the quality difference between pork meat frozen at different times postmortem. Freezing loss, thawing loss, cooking loss, pressing loss, protein s...
Use of postmortem radiographs for the investigation of underwater and hyperbaric deaths
human postmortem radiography autopsy
2009/7/14
The use of postmortem radiographs as a useful adjunct in the investigation of hyperbaric and immersion deaths is discussed. This technique enables accurate identification of gas within cavities that o...
Invasive Pulmonary Aspergillosis in Solid-Organ Transplant Recipients: Postmortem Histopathologic Findings
Invasive pulmonary aspergillosis transplantation
2009/6/26
Invasive aspergillosis is often lethal in transplant recipients. The mortality associated with this disease after organ transplantation approaches 100%, partly because it is difficult to recognize and...
Changes in the Properties of Porcine Myosin during Postmortem Aging
myosin (porcine) physicochemical changes conformational changes postmortem aging
2009/6/17
Physicochemical and conformational changes, water-holding capacity (WHC) and the structure of heat-induced gel of porcine myosin were investigated to elucidate the relationship between denaturation of...
Study Of Vitreous Humour Electrolytes To Assess The Postmortem Interval And Cause Of Death
Postmortem interval Time since death Vitreous potassium Vitreous humor electrolytes
2009/3/3
Forensic medicine deals with application of medical knowledge to solve medico legal problems to help in the administration of justice. With the ever increasing homicidal cases the estimation of time...
Mechanisms controlling pork quality development: The biochemistry controlling postmortem energy metabolism
Pork Biochemistry Glycolysis
2012/8/13
Pale, soft and exudative (PSE) pork represents considerable economic losses for the industry due to its limited functionality and undesirable appearance. During the past several decades, exhaustive re...
The current study was conducted to evaluate carcass characteristics, objectives and sensory meat qualities of Hanwoo longissimus muscle as affected by ultimate pH. Twenty-four steers and bulls (556??3...
Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system
Meat Tenderness Postmortem Calpain
2012/8/10
Tenderness has been repeatedly reported as the most important quality aspect of meat. However, a number of studies have shown that a significant portion of retail meat can be considered tough. As a co...