搜索结果: 1-12 共查到“食品加工技术 Meat quality”相关记录12条 . 查询时间(0.331 秒)
The Effects of Different Chilling Methods on Meat Quality and Calpain Activity of Pork Muscle Longissimus Dorsi
calpain activity, carcasses, chilling methods, meat quality, pork
2012/8/14
The objective of this study was to investigate the effects of conventional chilling (0 to 4 ◦C), rapid chilling (RC, –20 ◦C for 30 min, followed by 0 to 4 ◦C), and short-duration chi...
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...
The animal fat paradox and meat quality
Lipid Carcass fat Fatty acid Meat quality Livestock Feeding system
2012/8/13
The purpose of this paper is to address some of the paradoxical issues and perceptions regarding animal fats and the related effects on meat quality and consumer perceptions. Meat scientists have been...
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...
Have we underestimated the impact of pre-slaughter stress on meat quality in ruminants?
Cattle Meat quality Pre-slaughter stress Sheep Tenderness
2012/8/13
Stress is the inevitable consequence of the process of transferring animals from farm to slaughter. The effects of chronic stress on muscle glycogen depletion and the consequent dark cutting condition...
Effects of metabolic modifiers on carcass traits and meat quality
Metabolic modifiers Growth performance Meat quality Dietary manipulation Carcass traits
2012/8/13
Much research has been conducted and published about metabolic modifiers that increase growth rate, improve feed efficiency, increase carcass leanness, and decrease carcass fatness. Most of these meta...
Application of proteomics to understand the molecular mechanisms behind meat quality
Proteomics Proteome analysis Two-dimensional electrophoresis 2-DE Mass spectrometry Muscle proteome Protein fractionation
2012/8/13
The proteome is expressed from the genome, inXuenced by environmental and processing conditions, and can be seen as the molecular link between the genome and the functional quality characteristics of ...
Application of genomic technologies to the improvement of meat quality of farm animals
Genomic QTL Farm animals Meat Quality Marker-assisted selection
2012/8/13
Meat quality is of economic importance in farm animals. It is controlled by multigenes and the environment. During the past few decades, advances in molecular genetics have led to the identification o...
Understanding meat quality through the application of genomic and proteomic approaches
Transcriptome Meat management system 2-D Electrophoresis QTL Marker assisted selection Microarray
2012/8/13
During the past few decades, advances in molecular genetics have led to the identification of multiple genes or genetic markers associated with genes that affect traits of interest in livestock, inclu...
Integrated technologies to enhance meat quality – An Australasian perspective
pH fall Carcass chilling Stimulation Immobilisation Electrical stunning Hot-boning Meat quality
2012/8/13
Ensuring meat quality attributes meet the requirements of the diverse range of markets is a critical component for the continued success of the New Zealand and Australian meat industries. Developing c...
Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality
Beef Nutrition Meat quality Fatty acids Health
2012/8/13
Consumers are becoming more aware of the relationships between diet and health and this has increased consumer interest in the nutritional value of foods. This is impacting on the demand for foods whi...
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...