搜索结果: 1-5 共查到“养禽学 m. longissimus”相关记录5条 . 查询时间(0.161 秒)
Quality of Meat (Longissimus dorsi) from Male Fallow Deer (Dama dama) Packaged and Stored under Vacuum and Modified Atmosphere Conditions
Wild Fallow Deer Vacuum Modified Atmosphere Storage Time Meat Quality
2016/12/28
This study evaluated the effect of vacuum and modified atmosphere (40% CO2+60% N2, MA) packaging on the chemical composition, physicochemical properties and sensory attributes of chill-stored meat fro...
Proteomic Assessment of the Relevant Factors Affecting Pork Meat Quality Associated with Longissimus dorsi Muscles in Duroc Pigs
Liquid Chromatography-tandem Mass Spectrometry Oxidative Stress Meat Quality
2016/11/10
Meat quality is a complex trait influenced by many factors, including genetics, nutrition, feeding environment, animal handling, and their interactions. To elucidate relevant factors affecting pork qu...
Quality Assessment of Longissimus and Semitendinosus Muscles from Beef Cattle Subjected to Non-penetrative and Penetrative Percussive Stunning Methods
Stunning Slaughter Welfare Cattle Meat Quality
2016/5/11
This study provides a comparative analysis of the effects of pre-slaughter penetrative and non-penetrative stunning and post-slaughter stunning on meat quality attributes in longissimus lumborum (LL) ...
Effect of Rapid Chilling on Beef Quality and Cytoskeletal Protein Degradation in M. longissimus of Chinese Yellow Crossbred Bulls
Beef Rapid Chilling Electrical Stimulation Cytoskeletal Protein Degradation Chinese Yellow Crossbred Bulls
2016/5/10
The objective of this study was to investigate the effect of rapid chilling (RC) on beef quality and the degradation of cytoskeletal proteins. Twenty Chinese Yellow crossbred bulls were selected and r...
Models of Pseudomonas Growth Kinetics and Shelf Life in Chilled Longissimus dorsi Muscles of Beef
Pseudomonas spp. Chilled Beef Model Shelf life
2016/5/6
The aim of this study was to confirm Pseudomonas spp. as the specific spoilage organism (SSO) of chilled beef during aerobic storage and to establish a model to predict the shelf life of beef. Natural...