Keywords: رنگ گوشت; Lamb; Meat color; Meat quality; Mutton; Slice shear force;
مقالات ISI رنگ گوشت (ترجمه نشده)
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: رنگ گوشت; Dry aging; Beef; Organic meat; Warner-Bratzler; Meat color;
Keywords: رنگ گوشت; Heavy carcasses; Light carcasses; Electrical stimulation; Meat shear force; Drip loss; Meat color;
Keywords: رنگ گوشت; Biomarkers; RPPA; Meat color; Young bulls; Multivariate analyses; Mechanisms;
Keywords: رنگ گوشت; Meat color; Phosphoproteomics; Carbohydrate metabolism; Glycolytic enzyme; Myoglobin;
Antioxidant effect of an innovative active plastic film containing olive leaves extract on fresh pork meat and its evaluation by Raman spectroscopy
Keywords: رنگ گوشت; Active packaging; Olea europaea; Natural antioxidant; Meat color; TBARS; Raman;
Keywords: رنگ گوشت; Acetic acid (PubChem CID:176); Citric acid (PubChem CID:311); lactic acid (PubChem CID:612); sodium decanoate (PubChem CID:4457968); trisodium phosphate (PubChem CID:24243); Organic acids; Trisodium phosphate; Immersion; Meat color; Decontamination; Foodb
Effects of protein phosphorylation on color stability of ground meat
Keywords: رنگ گوشت; Meat color; Protein phosphorylation; Myoglobin; Redox stability; Glycolysis;
Keywords: رنگ گوشت; Beef; Young bulls; Meat color; Biomarkers; Biological mechanisms; Regression;
Keywords: رنگ گوشت; Grazing; Hay; Lipid oxidation; Meat color;
Keywords: رنگ گوشت; Conformation; Creep feeding; Lamb; Meat color; Taste
Keywords: رنگ گوشت; Ground beef; Meat color; Oxidation; Beef chuck muscle;
Keywords: رنگ گوشت; kids meat; Fatty acid profile; Goats; Meat color
Keywords: رنگ گوشت; Meat color; Myoglobin; Metmyoglobin reduction; Mass spectrometry; Lipid oxidation
Keywords: رنگ گوشت; Meat color; Muscle foods; Proteome; Oxidative stability; Myoglobin; Mass spectrometry; Proteomics
Keywords: رنگ گوشت; Gamma radiation; Shelf life; Lamb loin; Spoilage microorganisms; Meat color; Sensory evaluation;
Keywords: رنگ گوشت; Meat discoloration; Meat color; Fattening lambs; Meat shelf life; Meat oxidation; Meat packaging
Keywords: رنگ گوشت; Biodiesel co-product; Biohydrogenation; CLA; Glycerol; Lipids; Meat color;
Keywords: رنگ گوشت; Meat color; Colorimeter; Image analysis; Computer vision;
Keywords: رنگ گوشت; Myoglobin states; Antioxidants NADH and FADH2; Meat color; Aerobic and anaerobic packaging; Modified atmosphere packaging
Keywords: رنگ گوشت; Beef; Meat color; Injection-enhancement; Carrageenan; Lactate; Sea-salt
Low-current & high-frequency electrical stunning increased oxidative stress, lipid peroxidation, and gene transcription of the mitogen-activated protein kinase/nuclear factor-erythroid 2-related factor 2/antioxidant responsive element (MAPK/Nrf2/ARE) sign
Keywords: رنگ گوشت; Electrical stunning; Meat color; Oxidative stress; Lipid peroxidation; Antioxidant enzyme; MAPK/Nrf2/ARE; Signaling pathway;
Unraveling proteome changes of Holstein beef M. semitendinosus and its relationship to meat discoloration during post-mortem storage analyzed by label-free mass spectrometry
Keywords: رنگ گوشت; M. semitendinosus; Label-free; Proteomics; Meat color;
Use of computer vision system (CVS) for detection of PSE pork meat obtained from m. semimembranosus
Keywords: رنگ گوشت; Computer vision system; Meat color; Pork meat; Meat quality; PSE detection;
Association of single nucleotide polymorphisms in CAPN1, CAST and MB genes with meat color of Brahman and crossbreed cattle
Keywords: رنگ گوشت; Alleles; SNPs; CAPN1; CAST; MB; Meat color
Reverse electron transport effects on NADH formation and metmyoglobin reduction
Keywords: رنگ گوشت; Meat color; Myoglobin; Mitochondria; Oxygen consumption; Metmyoglobin reduction
QTL analyses of general compound, color, and pH traits in breast and thigh muscles in Korean native chicken
Keywords: رنگ گوشت; Korean native chicken; QTL; General compound; Meat color; Meat pH;
Rapid detection of frozen pork quality without thawing by Vis–NIR hyperspectral imaging technique
Keywords: رنگ گوشت; Hyperspectral imaging; Frozen food; Freezing; NIR spectroscopy; Drip loss; Meat color
Post-mortem changes in sarcoplasmic proteome and its relationship to meat color traits in M. semitendinosus of Chinese Luxi yellow cattle
Keywords: رنگ گوشت; Chinese Luxi yellow cattle; M. semitendinosus; Meat color; Proteomics; Bioinformatics
Temperature- and pH-dependent effect of lactate on in vitro redox stability of red meat myoglobins
Keywords: رنگ گوشت; Myoglobin; Meat color; Lactate; Redox stability; Thermostability;
Immunocastration improves carcass traits and beef color attributes in Nellore and Nellore à Aberdeen Angus crossbred animals finished in feedlot
Keywords: رنگ گوشت; Bos indicus; Carcass trait; Feedlot; Immunocastration; Meat color; Nellore;
The effects of HNE on ovine oxymyoglobin redox stability in a microsome model
Keywords: رنگ گوشت; Myoglobin; Lipid oxidation; 4-Hydroxy-2-nonenal; Ovine; Meat color; Microsome;
High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl
Keywords: رنگ گوشت; High pressure; Meat color; Myoglobin; Quick-Dry-Slice; Minced cured restructured ham;
Effect of high pressure, temperature, and storage on the color of porcine longissimus dorsi
Keywords: رنگ گوشت; Meat color; High pressure; Longissimus dorsi; Pork; Storage; Temperature;
How is the instrumental color of meat measured?
Keywords: رنگ گوشت; Color measurement; Meat color; Colorimeter; Illuminant; Aperture
Avocado by-products as inhibitors of color deterioration and lipid and protein oxidation in raw porcine patties subjected to chilled storage
Keywords: رنگ گوشت; Avocado peel; Avocado seed; Natural antioxidants; Lipid oxidation; Protein oxidation; Meat color
Overexpression of NUDT7, a candidate quantitative trait locus for pork color, downregulates heme biosynthesis in L6 myoblasts
Keywords: رنگ گوشت; Differentiation; Gene expression; Heme biosynthesis; Meat color; QTL; Swine
Effect of salt, kinnow and pomegranate fruit by-product powders on color and oxidative stability of raw ground goat meat during refrigerated storage
Keywords: رنگ گوشت; Meat color; Natural antioxidants; Pomegranate seed powder; Pomegranate rind powder; Kinnow rind powder; TBARS values; Goat meat
Prospects for new technology of meat processing in Japan
Keywords: رنگ گوشت; Meat processing; Meat color; Freezing; Warming treatment; Soft sausage; Natural casing
Comparison of spice-derived antioxidants and metal chelators on fresh beef color stability
Keywords: رنگ گوشت; Meat color; Milk mineral; Antioxidant; Myoglobin oxidation
Microbial, instrumental color and sensory characteristics of inoculated ground beef produced using potassium lactate, sodium metasilicate or peroxyacetic acid as multiple antimicrobial interventions
Keywords: رنگ گوشت; Potassium lactate; Sodium metasilicate; Peroxyacetic acid; Ground beef; Meat color; Microorganism; Hurdle technology
Myoglobin and lipid oxidation interactions: Mechanistic bases and control
Keywords: رنگ گوشت; Myoglobin; Lipid oxidation; Meat color
Primary structure of goat myoglobin
Keywords: رنگ گوشت; Capra hircus; Goat meat; Myoglobin; Meat color; Primary structure; Edman degradation; Mass spectrometry
Inhibition of pork and fish oxidation by a novel plastic film coated with horseradish extract
Keywords: رنگ گوشت; Horseradish extract; Anti-oxidation film; Meat color; Fish odor
Beef’s optimum internal cooking temperature as seen by consumers from different countries using survival analysis statistics
Keywords: رنگ گوشت; Internal cooking temperature; Consumers; Country; Survival analysis; Degree of doneness; Meat color
Improving ground beef safety and stabilizing color during irradiation using antioxidants, reductants or TSP
Keywords: رنگ گوشت; Ground beef; Antioxidants; Irradiation; Shelf-life; Meat color
Effects of different selenium source on selenium distribution, loin quality and antioxidant status in finishing pigs
Keywords: رنگ گوشت; MDA, malondialdehyde; GSH-Px, glutathione peroxidase; Se, seleniumSe; Selenomethionine; Sodium selenite; Pig; Meat color; Drip loss; GSH-Px; MDA
Effect of antioxidants on stabilization of meat products fortified with n − 3 fatty acids
Keywords: رنگ گوشت; n − 3 PUFAs; Fortification; Meat color; Antioxidant combination; Lipid oxidation
The pre- and post-grinding application of rosemary and its effects on lipid oxidation and color during storage of ground beef
Keywords: رنگ گوشت; Ground beef; Antioxidants; Meat color; Rosemary