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Estimation of Sensory Pork Loin Tenderness Using Warner-Bratzler Shear Force and Texture Profile Analysis Measurements
Warner-Bratzler Shear Force Texture Profile Analysis Sensory Evaluation Pork Loin Tenderness
2016/7/27
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...
Effects of dietary linseed and corn supplement on the fatty acid content in the pork loin and backfat tissue
fatty acid content pork loin and backfat tissue
2015/7/28
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...
Comparison of Carcass and Sensory Traits and Free Amino Acid Contents among Quality Grades in Loin and Rump of Korean Cattle Steer
Korean Cattle Steers Carcass Traits Quality Grades Loin Rump
2016/5/19
This study was performed to compare carcass traits, sensory characteristics, physiochemical composition, and contents of nucleotides, collagen, and free amino acids among quality grades (QG) and to un...
The Impact of Ripening Time on Technological Quality Traits, Chemical Change and Sensory Characteristics of Dry-cured Loin
Dry-cured Ham Ripening Time Quality Fatty Acid Sensory
2016/5/18
The effect of ripening time on the technological quality traits, fatty acid compositions and sensory characteristics of dry-cured loin was studied. Pork loins (n = 102) at 24 h post-mortem were used t...
Evaluation of Various Packaging Systems on the Activity of Antioxidant Enzyme, and Oxidation and Color Stabilities in Sliced Hanwoo (Korean Cattle) Beef Loin during Chill Storage
Packaging Antioxidant Oxidation Stability Color Beef Loin Hanwoo
2016/5/17
The effects of various packaging systems, vacuum packaging (VACP), medium oxygen-modified atmosphere packaging (50% O2/20% CO2/30% N2, MOMAP), MOMAP combined with vacuum skin packaging (VSP-MOMAP), hi...
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...
Bright Red Color Formation of Cooked Pork Loin Cured with Lactic Acid Bacteria Starter Culture without Adding Nitrite During Low-Temperature Storage
meat processed pork color formation
2009/5/31
The effects of lactic acid bacteria used as a substitute for nitrite for meat processing were studied. We added lactic acid bacteria starter culture to brine to cure pork loin without nitrite. The cur...
Genetic variation of loin and ham quality in Finnish Landrace and Large White pigs
heritability pork meat quality ham loins
2010/8/9
Selection potential for meat quality of economically important loin (longissimus) and ham muscles (adductor, semimembranosus, biceps femoris) has been assessed. Ultimate pH (pHu), meat colour (lightne...
Comparison of Sensory Traits and Preferences between Food Co-product Fermented Liquid (FCFL)-fed and Formula-fed Pork Loin
Pork Fat Tenderness Correspondence Analysis Food Co-products Fermented Liquid Feeding
2016/4/26
Sensory traits and preferences regarding food co-product fermented liquid (FCFL)-fed pork loin were compared with those of formula-fed pork. The FCFL-fed pork was expected to have improved fat meltabi...
The New Storage Technology: Effect of Far Infrared Ray (FIR) Ceramic Sheet Package on Storage Quality of Pork Loin
FIR Ceramic Package Storage Quality Pork
2016/4/14
A total of 30 pork loin sections were utilized to evaluate the effects of FIR ceramic sheet in PE and vacuum package on preserving the quality of chilled pork stored at 4 and 0째C. Based on meat...