搜索结果: 1-3 共查到“肉加工技术 comparison”相关记录3条 . 查询时间(0.14 秒)
COMPARISON OF EXCISION, SWABBING AND RINSING SAMPLING METHODS TO DETERMINE THE MICROBIOLOGICAL QUALITY OF BROILER CARCASSES
excision swabbing sampling microbiological broiler carcasses
2012/8/14
Skin excision, swabbing with cotton wool and whole carcass rinse are three common samplingmethodsof poultry carcasses.Theobjective of this studywastocompare the three different sampling methods for en...
A COMPARISON OF HEAT-INDUCED CHANGES OF INTRAMUSCULAR CONNECTIVE TISSUE AND COLLAGEN OF BEEF SEMITENDINOSUS MUSCLE DURING WATER BATH AND MICROWAVE HEATING
heat change intermuscular connective tissue beef semitendinosus muscle water bath microwave heating
2012/8/13
The main objective of this study was to characterize the thermal properties of intramuscular connective tissue (IMCT) and collagen in beef semitendinosus (ST) muscle from Chinese yellow bulls during w...
Histometric evaluation of meat products – determination of area and comparison of results obtained by histology and chemistry
image analysis histological evaluation meat products bone fragments
2014/3/19
Histological examination of meat products enables direct identification and differentiation of the individual components. Image analysis is described in literature as a method that gives objective and...