农学 >>> 畜牧学 >>> 家畜育种学 家畜繁殖学 动物营养学 饲料学 家畜饲养管理学 特种经济动物饲养学 家畜行为学 家畜卫生学 草原学 畜产品贮藏与加工 畜牧机械化 养禽学 养蜂学 养蚕学 畜牧经济学 畜牧学其他学科
搜索结果: 1-15 共查到畜牧学 Pork相关记录46条 . 查询时间(0.062 秒)
This study investigated the degree to which instrumental measurements explain the variation in pork loin tenderness as assessed by the sensory evaluation of trained panelists. Warner-Bratzler shear fo...
The objective of this study was to investigate the effects of canola and flaxseed oils on the physicochemical properties and sensory quality of emulsion-type sausage made from spent layer meat. Three ...
The antioxidant potential of mistletoe (Viscum album L. var. coloratum Ohwi; VAL) extract in uncooked pork patties was evaluated. Three concentrations of VAL extract (0.1 [T1], 0.5% [T2] and 1.0% [T3]...
Purple rice is a strain of glutaneous rice rich in anthocyanins and γ-oryzanol. Both types of compounds are involved in antioxidant and lipid metabolism of mammals. Three experimental diet types were ...
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...
The influence of linseed and corn dietary supplements on the fatty acid (FA) composition of pork was evaluated. The effects of their appropriate use and dosage on pork meat and fat technological qua...
Estimates of the effects influencing the economics of pig production are of primary importance for breeders. For this purpose, costs, revenues and profitability were determined on the basis of individ...
Based on the results of dissections of 126 pig carcasses, the proportions of pork belly and its parts, i.e. belly with bones, belly without bones and tip of belly, were determined. In addition, propor...
The combined effect of tumbling marination methods (vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) and effective tumbling time (4, 6, 8, and 10 h) on the water...
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...
In the modern pork industry, selection of high intramuscular fat (IMF) in pigs is necessary to improve pork quality. Ultrasound has been used previously to predict subcutaneous fat thickness and IMF i...
The effect of different tumbling marination treatments (control group, CG; conventional static marination, SM; vacuum continuous tumbling marination, CT; vacuum intermittent tumbling marination, IT) o...
The present study was conducted to investigate the efficacy of sweet potato powder (SPP) and water as a fat replacer in low-fat pork patties. Low-fat pork patties were developed by replacing the added...
Dry-cured pork neck samples were stored at 10°C for 90 days under vacuum packaging (VP) or modified atmosphere packaging (MAP; 25% CO2+75% N2) conditions. The pH, moisture, water activity, total aerob...
This research applied and evaluated a polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) using cytochrome b gene to detect pork contamination in meatballs from local markets...

中国研究生教育排行榜-

正在加载...

中国学术期刊排行榜-

正在加载...

世界大学科研机构排行榜-

正在加载...

中国大学排行榜-

正在加载...

人 物-

正在加载...

课 件-

正在加载...

视听资料-

正在加载...

研招资料 -

正在加载...

知识要闻-

正在加载...

国际动态-

正在加载...

会议中心-

正在加载...

学术指南-

正在加载...

学术站点-

正在加载...