کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5543321 | 1554070 | 2017 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Characterization of hemorrhages in the ham topsides and tenderloins of slaughter pigs
ترجمه فارسی عنوان
تشخیص خونریزی در ترشحات ژامبون و پرولین خوک های کشتار
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کلمات کلیدی
خونریزی عضلانی، خوک کشتار، خیره کننده، بافت شناسی،
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
چکیده انگلیسی
The aim of the study was to characterize the different types of muscle hemorrhages in the ham and tenderloin of CO2-stunned slaughter pigs. The distinct types of hemorrhages were characterized according to their distribution and size. The hemorrhages in the ham were multiple, pinpoint hemorrhages predominantly distributed in the caudal part of the muscle. The hemorrhages in the tenderloin were single and circular, located either at the tip or the head. Histologically, three distinct types of hemorrhages were observed. Type 1, which was peracute (<Â 4Â h old), and present in both the ham and the tenderloin. Type 2, which was acute (>Â 4Â h old), and restricted to the ham. Type 3 contained bone marrow and cartilage, was peracute (< 4Â h old) and restricted to the tenderloin.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 124, February 2017, Pages 34-38
Journal: Meat Science - Volume 124, February 2017, Pages 34-38
نویسندگان
Kristine Dich-Jørgensen, Helle Daugaard Larsen, Páll S. Leifsson, Henrik Elvang Jensen,