Keywords: از بین بردن قطره; Lightly salted pork tenderloin; HVEF; Corona wind; Thermal properties; Drip loss;
مقالات ISI از بین بردن قطره (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: از بین بردن قطره; Heavy carcasses; Light carcasses; Electrical stimulation; Meat shear force; Drip loss; Meat color;
Keywords: از بین بردن قطره; Biosensor; Drip loss; Meat; Glycogen; Glucose; Lactate
Keywords: از بین بردن قطره; Organic selenium; Vitamin E; Drip loss; TBARS; Myofibrillar proteins; Free-amino acids;
Keywords: از بین بردن قطره; Freezing rate; Microstructure; Drip loss; Texture; Nutritional and sensory quality;
Keywords: از بین بردن قطره; Water-holding capacity; Drip loss; Pork;
Physical quality attributes of male and female wild fallow deer (Dama dama) muscles
Keywords: از بین بردن قطره; Colour; Cooking loss; Drip loss; pH; Tenderness; Shear force; Venison;
Effects of radiofrequency-assisted freezing on microstructure and quality of rainbow trout (Oncorhynchus mykiss) fillet
Keywords: از بین بردن قطره; Drip loss; Freezing; Microstructure; Fish fillet; Radiofrequency; Rainbow trout;
Identification of key microRNAs affecting drip loss in porcine longissimus dorsi by RNA-Seq
Keywords: از بین بردن قطره; miRNA; microRNAs; WHC; water holding capacity; IMF; intramuscular fat; cDNA; complementary DNA; QTLs; quantitative trait locus; GWAS; genome-wide association studies; GO; Gene Ontology; KEGG; Kyoto Encyclopedia of Genes and Genomes; Pig; Meat quality; Dri
The effects of ambient temperature and holding time during processing on drip of saithe (Pollachius virens) and deepwater redfish (Sebastes mentella) fillets
Keywords: از بین بردن قطره; Fish processing; Temperature; Holding time; Drip loss; Saithe; Deepwater redfish;
Antifreeze peptide pretreatment minimizes freeze-thaw damage to cherries: An in-depth investigation
Keywords: از بین بردن قطره; Anti-freeze peptide; Freeze thaw damage; Drip loss; Texture; Antioxidant properties;
Effect of polyphosphates on the quality of frozen light salted cod (Gadus morhua L.) fillets
Keywords: از بین بردن قطره; Light salted cod; Quality; Phosphate; Drip loss; Yield;
Changes in physiological responses, muscular composition and flesh quality of channel catfish Ictalurus punctatus suffering from transport stress
Keywords: از بین بردن قطره; Channel catfish; Drip loss; Muscle pH; Shearing force; Stress; Transport;
The influence of superchilling storage methods on the location/distribution of ice crystals during storage of Atlantic salmon (Salmo salar)
Keywords: از بین بردن قطره; Shell freezing/initial surface freezing; Superchilling; Salmon fish; Liquid loss; Drip loss
Prediction of pork quality at the slaughter line using a portable Raman device
Keywords: از بین بردن قطره; pH; Drip loss; PLSR
Rapid detection of frozen pork quality without thawing by Vis–NIR hyperspectral imaging technique
Keywords: از بین بردن قطره; Hyperspectral imaging; Frozen food; Freezing; NIR spectroscopy; Drip loss; Meat color
Pre-mortem stress and the subsequent effect on flesh quality of pre-rigor filleted Atlantic salmon (Salmo salar L.) during ice storage
Keywords: از بین بردن قطره; Atlantic salmon; Stress; Drip loss; Protein denaturation; Cathepsin activity; Texture;
Carcass yields and meat quality characteristics of adult emus (Dromaius novaehollandiae) transported for 6 h before slaughter
Keywords: از بین بردن قطره; Emu; Carcass yield; Meat quality; pH; Drip loss; Stress
Changes in water holding capacity and drip loss of Atlantic salmon (Salmo salar) muscle during superchilled storage
Keywords: از بین بردن قطره; Superchilled storage; Atlantic salmon (Salmo salar); Liquid loss; Drip loss;
Rapid and non-destructive determination of drip loss and pH distribution in farmed Atlantic salmon (Salmo salar) fillets using visible and near-infrared (Vis-NIR) hyperspectral imaging
Keywords: از بین بردن قطره; Drip loss; pH; Fish; Salmon; Hyperspectral imaging; Imaging spectroscopy; Partial least square regression (PLSR);
The effects of ultrasound-assisted freezing on the freezing time and quality of broccoli (Brassica oleracea L. var. botrytis L.) during immersion freezing
Keywords: از بین بردن قطره; Ultrasound-assisted freezing; Freezing time; Microstructure; Drip loss; Firmness; BroccoliCongélation assistée par ultrasons; Temps de congélation; Microstructure; Pertes par écoulements; Fermeté; Brocoli
UBE3B and ZRANB1 polymorphisms and transcript abundance are associated with water holding capacity of porcine M. longissimus dorsi
Keywords: از بین بردن قطره; Drip loss; SNP; Transcript quantification; Real time RT-PCR; Pyrosequencing; Pig;
Effect of dietary beta-agonist treatment, vitamin D3 supplementation and electrical stimulation of carcasses on colour and drip loss of steaks from feedlot steers
Keywords: از بین بردن قطره; Vitamin D3; Zilpaterol; Electrical stimulation; Colour; Drip loss;
Higher drip loss is associated with protein oxidation
Keywords: از بین بردن قطره; Drip loss; Oxidation; Protein; Heating
Centrifugal drip is an accessible source for protein indicators of pork ageing and water-holding capacity
Keywords: از بین بردن قطره; Meat quality; Drip loss; Post mortem changes; SDS PAGE; Mass spectrometry
Non-destructive determination of water-holding capacity in fresh beef by using NIR hyperspectral imaging
Keywords: از بین بردن قطره; Hyperspectral imaging; Imaging spectroscopy; NIR; Meat; Beef; Water holding capacity; Drip loss; Multivariate analysis
Phospholipase A2 and antioxidant enzyme activities in normal and PSE pork
Keywords: از بین بردن قطره; Phospholipase A2; Antioxidant enzymes; Drip loss; PSE pork;
The use of PCM panels to improve storage condition of frozen food
Keywords: از بین بردن قطره; Phase change material; Freezer; Ice cream; Drip loss; Power loss
Influence of early pH decline on calpain activity in porcine muscle
Keywords: از بین بردن قطره; Autolysis; Myofibril fragmentation; Drip loss; Casein zymography; Pork
Electrical stimulation of Atlantic salmon muscle and the effect on flesh quality
Keywords: از بین بردن قطره; Electrical stimulation; Fish; Quality; Texture; Drip loss
NMR-based metabonomics reveals relationship between pre-slaughter exercise stress, the plasma metabolite profile at time of slaughter, and water-holding capacity in pigs
Keywords: از بین بردن قطره; Meat quality; Metabolites; Pork; Drip loss; Plasma lactate; Acetate; pH; Temperature
Dehydrofreezing of pineapple
Keywords: از بین بردن قطره; Pineapple; Freezing; Drip loss; Ascorbic acid; Mechanical properties
The effects of pre-slaughter pig management from the farm to the processing plant on pork quality
Keywords: از بین بردن قطره; Drip loss; Glycolytic potential; Handling; Lactate; Pre-slaughter
An attempt to predict pork drip loss from pH and colour measurements or near infrared spectra using artificial neural networks
Keywords: از بین بردن قطره; Artificial neural networks; Kohonen maps (SOM); NIR spectroscopy; Drip loss; Pork; Prediction
Effects of fasting prior to slaughter on technological and sensory properties of the loin muscle (M. longissimus dorsi) of pigs
Keywords: از بین بردن قطره; Pork; Fasting; Gender; Feeding regime; pH; Drip loss; Colour; Sensory properties
Alternating frequency to increase the response to stimulation from medium voltage electrical stimulation and the effect on objective meat quality
Keywords: از بین بردن قطره; Electrical stimulation; Sheepmeat; Tenderness; Drip loss; pH; Tenderometer; Colour
Meat quality of kudu (Tragelaphus strepsiceros) and impala (Aepyceros melampus): Carcass yield, physical quality and chemical composition of kudu and impala Longissimus dorsi muscle as affected by gender and age
Keywords: از بین بردن قطره; Game meat; Proximate composition; Myoglobin; Collagen; Mineral content; Drip loss; Cooking loss; Colour; Tenderness; Sustainable utilisation
Any link between integrin degradation and water-holding capacity in pork?
Keywords: از بین بردن قطره; Integrin; WHC; Drip loss; Confocal laser scanning microscopy; CLSM; Western blot; Aging; NMR; Water distribution
Quality changes during superchilled storage of pork roast
Keywords: از بین بردن قطره; Superchilling; Pork; Sensory analysis; Bacterial count; Drip loss
Water uptake, drip losses and retention of free amino acids and minerals in cod (Gadus morhua) fillet immersed in NaCl or KCl
Keywords: از بین بردن قطره; Potassium chloride; Cod; Muscle; Water uptake; Drip loss; Retention; Free amino acids
Quality of superchilled vacuum packed Atlantic salmon (Salmo salar) fillets stored at −1.4 and −3.6 °C
Keywords: از بین بردن قطره; Superchilling; Atlantic salmon; Texture; Drip loss; Shelf life; Liquid loss; Protein extractability; Cathepsin; Free amino acid
Meat quality characteristics of springbok (Antidorcas marsupialis). 1: Physical meat attributes as influenced by age, gender and production region
Keywords: از بین بردن قطره; Game meat; Springbok; pH; Water holding capacity; Drip loss; Cooking loss; Colour; Shear force
Suitability of three commercially produced pig breeds in Germany for a meat quality program with emphasis on drip loss and eating quality
Keywords: از بین بردن قطره; Pork; Meat quality; Conductivity; Drip loss; Intramuscular fat; Duroc
Aging-induced changes in microstructure and water distribution in fresh and cooked pork in relation to water-holding capacity and cooking loss – A combined confocal laser scanning microscopy (CLSM) and low-field nuclear magnetic resonance relaxation study
Keywords: از بین بردن قطره; NMR T2 relaxation; Muscle fibres; Myofibrils; Meat structure; Aging; Proteolysis; WHC; Drip loss; Cooking
Different approaches of estimating economical values for drip loss as lognormally distributed trait
Keywords: از بین بردن قطره; Economic value; Drip loss; Meat quality; Pigs
Quality changes during superchilled storage of cod (Gadus morhua) fillets
Keywords: از بین بردن قطره; Superchilling; Cod; Gadus morhua; Bacterial count; SPB; Drip loss; Liquid loss; Protein extractability; pH; Free amino acid
Effects of different selenium source on selenium distribution, loin quality and antioxidant status in finishing pigs
Keywords: از بین بردن قطره; MDA, malondialdehyde; GSH-Px, glutathione peroxidase; Se, seleniumSe; Selenomethionine; Sodium selenite; Pig; Meat color; Drip loss; GSH-Px; MDA
Associations of DNA markers with meat quality traits in pigs with emphasis on drip loss
Keywords: از بین بردن قطره; Drip loss; Meat quality; Genomic markers; Marker-assisted selection; Pigs
Effect of high power ultrasound and ageing on the physical properties of bovine Semitendinosus and Longissimus muscles
Keywords: از بین بردن قطره; High power ultrasound; Meat; Texture; Drip loss; Cook loss; Ageing; Colour
Drip loss of case-ready meat and of premium cuts and their associations with earlier measured sample drip loss, meat quality and carcass traits in pigs
Keywords: از بین بردن قطره; Drip loss; Meat quality; Premium cuts; Case-ready meat; Growing pigs; Blood pH