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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 Replacing Pork Back Fat with Canola and Flaxseed Oils on Physicochemical Properties of Emulsion Sausages from Spent Layer Meat
Spent Layer Meat Fat Replacer Canola Oil Flaxseed Oil Emulsion Stability Fatty Acid Profile
2016/7/27
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 ...
Proteomic Assessment of the Relevant Factors Affecting Pork Meat Quality Associated with Longissimus dorsi Muscles in Duroc Pigs
Liquid Chromatography-tandem Mass Spectrometry Oxidative Stress Meat Quality
2016/11/10
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...
Estimation of Pork Quality Traits Using Exsanguination Blood and Postmortem Muscle Metabolites
Exsanguination Glucose Glycogen Lactate Postmortem Glycolysis Pork Quality
2016/5/18
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...
Studies on Intramuscular Fat Percentage in Live Swine Using Real-time Ultrasound to Determine Pork Quality
Intramuscular Fat Heritability Genetic Correlation
2016/5/17
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...
Identification of Pork Contamination in Meatballs of Indonesia Local Market Using Polymerase Chain Reaction-Restriction Fragment Length Polymorphism (PCR-RFLP) Analysis
Pork Contamination Detection Meatballs Polymerase Chain Reaction
2016/5/17
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...
Carcass Characteristics and Qualitative Attributes of Pork from Immunocastrated Animals
Backfat Thickness Immunocastration Lean Meat Water Holding Capacity
2016/5/12
An investigation was carried out to assess the carcass characteristics and meat quality aspects of immunocastrated male pigs of medium genetic potential for lean meat deposition in carcass (53 to 55%)...
Efficacy of Tomato Powder as Antioxidant in Cooked Pork Patties
Natural Antioxidant Pork Patties Antioxidant Activity Sensory Evaluation
2016/5/12
This study was carried out to determine the effects of tomato powder (TP) on cooked pork patties during storage at 10±1°C in the dark. The total phenolic and flavonoid contents of TP extract were 26.2...
Synergistic Effects of Electron-beam Irradiation and Leek Extract on the Quality of Pork Jerky during Ambient Storage
Pork Jerky Electron Beam Irradiation Leek Extract Quality
2016/5/11
To investigate the synergistic effect(s) of electron-beam (EB) irradiation and leek (Allium tuberosum Rottler) extract on the quality of pork jerky during ambient storage, we irradiated prepared pork ...
Comparison of Pork Quality and Sensory Characteristics for Antibiotic Free Yorkshire Crossbreds Raised in Hoop Houses
Outdoor Antibiotic-Free Yorkshire Crossbred, Pork
2016/5/11
The objective of this study was to compare pork characteristics and to determine consumer acceptability of pork chops from antibiotic free Yorkshire crossbreds sired by Berkshire (BY), Large Black (LB...
Pork Preference for Consumers in China, Japan and South Korea
Pork Preference China Japan South Korea
2016/5/9
Competition in global pork markets has increased as trade barriers have opened as a result of free trade agreements. Japanese prefer both loin and Boston butt, while Chinese prefer pork offal. Frozen ...
Self-report ed Methicillin-resistant Staphylococcus aureus infection in USA pork producers
methicillin-resistant Staphylococcus aureus swine agricultural workers’
2010/12/22
Pork producers selected from the National Pork Board’s producer database were surveyed. Five (3.7%) reported being diagnosed with a MRSA infection. Risk factors related to swine farm biosecurity were ...
Effects of Dietary Glycine Betaine on Pork Quality in Different Muscle Types
Glycine Betaine Muscle Types Water-holding Capacity Sarcomere Length Fatty Acid
2016/4/26
This study was conducted to determine the effects of dietary glycine betaine on pork quality in different muscle types. A total of 80 female pigs (Landrace??Yorkshire??Duroc) were randomly allotted in...
Relationship between the Concentration of Biogenic Amines and Volatile Basic Nitrogen in Fresh Beef, Pork, and Chicken Meat
Biogenic Amines Volatile Basic Nitrogen Beef Pork Chicken
2016/4/26
Changes in the concentrations of biogenic amines (BAs) in fresh beef, pork, and chicken breast and leg were investigated during storage, and the relationship between the content of volatile basic nitr...
Intramuscular Administration of Zinc Metallothionein to Preslaughter Stressed Pigs Improves Anti-oxidative Status and Pork Quality
Stress Metallothionein Anti-oxidative Enzyme Superoxide Dismutase Gene Expression Pork Meat Quality
2016/4/25
This study was conducted to determine the effects of exogenous zinc-metallothionein (Zn-MT) on anti-oxidative function and pork quality. After feeding a corn-soybean meal-based diet for two weeks, 48 ...