搜索结果: 61-73 共查到“动物学 Meat”相关记录73条 . 查询时间(0.232 秒)
Effects of Feeding Wastes from Brassica Species on Growth of Goats and Pesticide/Insecticide Residues in Goat Meat
Goat Cabbage Cauliflower Chinese Cabbage Growth Pesticide/Insecticide Residues
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2016/4/18
The effects of feeding Brassica vegetable market wastes on intake, body weight changes and pesticide/insecticide residues in products of goats were evaluated in two experiments. In the first experimen...
Effect of Setting Temperatures and Time on the Gelation Properties (Suwari and Modori Phenomena) of Surimi from Mechanically Deboned Chicken Meat
Surimi Mechanically Deboned Chicken Meat (MDCM) Suwari Modori Setting Temperature Setting Time
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2016/4/18
This study was carried out to investigate gel forming and degradation properties (suwari and modori phenomena) of chicken surimi from mechanically deboned chicken meat (MDCM) at various setting temper...
Identification of Muscle Proteins Related to Objective Meat Quality in Korean Native Black Pig
Proteolysis Proteome Analysis Skeletal Muscle
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2016/4/18
This study examined the effects of pre-slaughter fasting, chasing stress and chiller ageing on objective meat quality, and their relations to the proteome profile of longissimus muscle using 20 male K...
Application of Gel-based Proteome Analysis Techniques to Studying Post-mortem Proteolysis in Meat
Proteolysis Proteome Analysis Skeletal Muscle
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2016/4/18
This study was conducted to evaluate the possible application of 2 D-SDS-PAGE (2 DE)-based proteome analysis techniques to the assessment of extreme proteolysis in postmortem skeletal muscle. Eight Ha...
Genetic Relationship between Ultrasonic and Carcass Measurements for Meat Qualities in Korean Steers
Real-time Ultrasound Korean Beef Cattle Carcass Genetic Parameters
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2016/4/14
Real time ultrasonic measurements for 13th rib fat thickness (LBF), longissimus muscle area (LEMA) and marbling score (LMS) of live animal at pre-harvest and subsequent carcass measurements for fat th...
Development of PCR Assay for Identification of Buffalo Meat
Buffalo Meat Identification PCR
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2016/4/13
A polymerase chain reaction (PCR) assay was developed to differentiate buffalo meat from the meat of Ceylon spotted deer (Axis axis ceylonensis), Ceylon sambhur (Cervus unicolor unicolor), cattle (Bov...
Effect of Plant Proteolytic Enzyme on the Physico-chemical Properties and Lipid Profile of Meat from Culled, Desi and Broiler Chicken
Proteolytic Enzyme Meat Physico-chemical Properties Lipid Profile Desi and Culled Birds Broilers
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2016/4/13
Proteolytic enzymes are used for meat tenderization, an important process with regard to consumer preference. The proteolytic enzyme, IVRIN was isolated from the plant Cucumis pubescens W and its effe...
Utilization of Transglutaminase for the Development of Low-fat, Low-salt Sausages and Restructured Meat Products Manufactured with Pork Hams and Loins
Transglutaminase Low-fat Low-salt Meat Products Functional Textural Properties
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2016/4/12
This study was performed to determine whether transglutaminase (Aciva-TG, TGase) can be used to reduce the salt level in low-fat sausages and to replace emulsified meats (10%) for the manufacture of r...
Phenotypic and Genetic Parameters for Inosine Acid in Relation to Carcass and Meat Quality Traits in Pigs
Heritability Phenotypic Correlation IMP Meat Quality Carcass Quality
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2016/4/12
A total of 135 F2 finishing pigs (65 barrows and 69 gilts) from resource population (Large White횞Meishan) were slaughtered at about 87.8 kg BW. Contents of inosine acid (IMP) and carnine (HR) i...
Heritabilities and Genetic Correlation, and Sire and Environment Effects on Meat Production Potential of Hanwoo Cattle
Genetic Parameters Quantity Index Yield Grade Quality Grade Boiled Meat Tenderness National Dairy Research Institute Karnal-132 001
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2016/4/12
Genetic parameters of live weight at slaughter (LWT), quantity index (QIX), yield grade (YGD), quality grade (QGD), pH of meat, and boiled meat tenderness in terms of mastication (BMAS), shear force (...
A Technique to Quantify the Extent of Postmortem Degradation of Meat Ultrastructure
Beef Aging Tenderness Ultrastructure Electrical Stimulation
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2016/4/8
This study investigated quantitative changes in the spaces between and within myofibrils and the impact of high and low voltage electrical stimulation on muscle ultrastructure as seen in electron micr...
Effects of Egg Size and Eggshell Conductance on Hatchability Traits of Meat and Layer Breeder Flocks
Eggshell Egg Size Per Cent Hatchability Breeder Flocks
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2016/4/8
Eggs obtained from 46 and 42 weeks old meat (Hybro) and layer (Leghorn) breeders flocks, respectively were used to examine the effects of genetic type of birds and egg size (small, medium and large) o...
The Relationships between Length-Weight, and Meat Yield of Freshwater Crayfish, Astacus leptodactylus Eschscholtz, in the Ağın Region of Keban Dam Lake
crayfish Astacus leptodactylus length-weight meat yield allometric growth
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2010/4/1
The relationships between length-weight, and meat yield of freshwater crayfish, Astacus leptodactylus, in the Ağın Region of Keban Dam Lake, were investigated. In both sexes a linear relatio...