Keywords: گوشت گوسفند; Extensive grazing; Lamb meat; Origin; Stable isotope ratios;
مقالات ISI گوشت گوسفند (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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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: گوشت گوسفند; Nanocomposite film; Lamb meat; Microbial properties; Sensory properties; Bacterial inoculation;
Keywords: گوشت گوسفند; Lamb meat; Linseed; Quinoa; Tenderness; Troponin T; Myosin light chain 2;
Keywords: گوشت گوسفند; Electrostatic field; Freezing; Lamb meat; Microstructure
Keywords: گوشت گوسفند; Lamb meat; Consumer studies; Qualitative techniques; Consumption frequency; Brazil
Keywords: گوشت گوسفند; Conjoint analysis; Packaging; Lamb meat; Context; Consumer research
Keywords: گوشت گوسفند; Lamb meat; Extensive; Stable isotope ratios; Geographical origin;
Keywords: گوشت گوسفند; Dairy sheep; Suckling management technique; Lamb meat; Economic return;
Keywords: گوشت گوسفند; AGEs; Lamb meat; Sensory; Colour; Protein glycation;
Keywords: گوشت گوسفند; Carcass composition; Lamb meat; Muscling scores; Repeatability; Scan sites; Ultrasound;
Keywords: گوشت گوسفند; Lamb meat; Lipid oxidation; Colour stability; Citrus pulp
Keywords: گوشت گوسفند; Lamb meat; Tannins; Saponins; Parasite control; Meat quality;
Keywords: گوشت گوسفند; δ15N; Nitrogen stable isotope ratio; Lamb meat; Authentication; Legumes;
Keywords: گوشت گوسفند; Flavonoids; Vitamin E; Lamb meat; Lipid oxidation; Visual test
Keywords: گوشت گوسفند; Sous-vide cooking; Lamb meat; Oxidation; Conjugated dienes; TBARS; Protein carbonyls; α-Aminoadipic and γ-glutamic semialdehydes;
Keywords: گوشت گوسفند; Lamb meat; Colour stability; Phenotypic trait;
Keywords: گوشت گوسفند; SHAF; slaughterhouse animal fat viz. BT beef tallow; PL; pork lard; FO; fleshing oil; LM; lamb meat; MF; mutton fat; PFs viz. CF; poultry fats viz. chicken fat; DT; duck tallow; FM; feather meal; MR; molar ratio; HAC; homogeneous acid catalyzed; HBC; homo
Keywords: گوشت گوسفند; Lamb meat; Lipid oxidation; Colour; Finishing diet; Pasture; Fatty acids;
Keywords: گوشت گوسفند; Lipid oxidation; Cholesterol oxidation; Lamb meat; Olive cake; Linseed;
Proton-transfer reaction mass spectrometry (PTR-MS) for the authentication of regionally unique South African lamb
Keywords: گوشت گوسفند; Extensive grazing; Geographical origin; Lamb fat; Lamb meat;
The effects of slaughter age on carcass and meat quality of Fabrianese lambs
Keywords: گوشت گوسفند; Lamb meat; Lamb carcass; Fabrianese breed; CLA; Amino acids;
Fatty acid profile of Turkish Bandirma Crossbreed, Karacabey Merino Multiplier and Karacabey Merino Nucleus lambs raised in the same intensive production system
Keywords: گوشت گوسفند; Conjugated linoleic acid (CLA); Fatty acids; Lamb meat; Vaccenic acid;
Gel properties and molecular forces of lamb myofibrillar protein during heat induction at different pH values
Keywords: گوشت گوسفند; Lamb meat; Myofibrillar protein; Heat-induced gel; pH; Molecular forces
Fatty acid composition of lamb meat from the autochthonous Jezersko-SolÄava breed reared in different production systems
Keywords: گوشت گوسفند; Fatty acids; Lamb meat; Jezersko-SolÄava sheep; Autochthonous breed; Pasture; Production system;
A novel function of lamb and pork: Different effects of lamb and pork consumption on thyroid hormone levels and energy metabolism of Sprague-Dawley rats
Keywords: گوشت گوسفند; Body weight; Lamb meat; Pork meat; Energy metabolism; Thyroid hormone;
Muscle colour and chemical and fatty acid composition of “Agnello di Sardegna” PGI suckling lamb
Keywords: گوشت گوسفند; Lamb meat; “Agnello di Sardegna” PGI; Chemical traits; Nutritional quality;
Use of dietary rosemary (Rosmarinus officinalis L.) essential oils to increase the shelf life of Barbarine light lamb meat
Keywords: گوشت گوسفند; Rosemary; Lamb meat; Color; Lipid oxidation;
Effect of dietary supplementation with either red wine extract or vitamin E on the volatile profile of lamb meat fed with omega-3 sources
Keywords: گوشت گوسفند; Lamb meat; Omega-3 fatty acids; Vitamin E; Polyphenols;
Influence of cooking method on the nutrient composition of Spanish light lamb
Keywords: گوشت گوسفند; Lamb meat; Food composition; Food analysis; Food processing; Nutrient retention; Nutrient stability; Roasting; Grilling; Stewing; Fatty acids; Minerals; Vitamins
The restriction of grazing duration does not compromise lamb meat colour and oxidative stability
Keywords: گوشت گوسفند; Lamb meat; Lipid oxidation; Colour stability; Diet
Effect of dietary grape seed extract and Cistus ladanifer L. in combination with vegetable oil supplementation on lamb meat quality
Keywords: گوشت گوسفند; Lamb meat; Grape seed extract; Cistus ladanifer L; Oil supplementation; Colour stability; Lipid oxidation;
Classification of geographical origins and prediction of δ13C and δ15N values of lamb meat by near infrared reflectance spectroscopy
Keywords: گوشت گوسفند; Near infrared reflectance spectroscopy; Geographical origin; δ13C; δ15N; Lamb meat
Meat quality characteristics of lambs of three organically raised breeds
Keywords: گوشت گوسفند; Lamb meat; Polyunsaturated fatty acid n â 6/n â 3 ratio; Eicosapentaenoic acid; Sensory analysis; Organic farming;
Incorporation of thyme leaves in the diet of pregnant and lactating ewes: Effect on the fatty acid profile of lamb
Keywords: گوشت گوسفند; Ewe; Lamb meat; Thymus zygis; Fatty acid;
Rapid tenderisation of lamb M. longissimus with very fast chilling depends on rapidly achieving sub-zero temperatures
Keywords: گوشت گوسفند; Very fast chilling; Lamb meat; Tender
Lamb meat — Importance of origin and grazing system for Italian and Norwegian consumers
Keywords: گوشت گوسفند; Lamb meat; Origin; Pasture; Consumer; Italy; Norway
Consumer segmentation based on convenience orientation and attitudes towards quality attributes of lamb meat
Keywords: گوشت گوسفند; Convenience; Cooking habits; Eating situations; Quality attributes; Food-related lifestyles; Lamb meat
Aspects of quality related to the consumption and production of lamb meat. Consumers versus producers
Keywords: گوشت گوسفند; Consumer; Producers; Lamb meat; Meat quality; Sheep
Shelf life extension of lamb meat using thyme or oregano essential oils and modified atmosphere packaging
Keywords: گوشت گوسفند; Lamb meat; Shelf life extension; MAP; Oregano oil; Thyme oil
Dietary administration of ewe diets with a distillate from rosemary leaves (Rosmarinus officinalis L.): Influence on lamb meat quality
Keywords: گوشت گوسفند; Lamb meat; Rosmarinus officinalis; Microbiology; Colour; Lipid oxidation; Sensory
Chemical and acidic composition of Longissimus dorsi muscle of Comisana lambs fed with Trifolium subterraneum and Lolium multiflorum
Keywords: گوشت گوسفند; Trifolium subterraneum; Lolium multiflorum; Lamb meat; Fatty acids
Farmers’ attitudes towards lamb meat production under a Protected Geographical Indication
Keywords: گوشت گوسفند; Sheep producers; Lamb meat; Farmers’ attitudes; PGI; Farmer
Physical and chemical characterization of lamb meat from different genotypes submitted to diet with different fibre contents
Keywords: گوشت گوسفند; Lamb meat; Meat quality; Morada Nova; Santa Inês
Effect of dietary replacement of sunflower oil with linseed oil on intramuscular fatty acids of lamb meat
Keywords: گوشت گوسفند; Conjugated linoleic acid; Lamb meat; Linseed oil; Meat; Polyunsaturated fatty acids; Sunflower oil
Effect of animal (lamb) diet and meat storage on myofibrillar protein oxidation and in vitro digestibility
Keywords: گوشت گوسفند; Lamb meat; Myofibrillar proteins; Storage; Diet; Protein oxidation; Immunoblotting; Digestibility
Effect of stunning systems on meat quality of Manchego suckling lamb packed under modified atmospheres
Keywords: گوشت گوسفند; Lamb meat; Stunning; Electrical; Carbon dioxide (CO2); Modified atmospheres; Carbon monoxide (CO)
Comparison of three systems for concurrent production of lamb meat and wool
Keywords: گوشت گوسفند; Lamb meat; Niche market; Production system; Rambouillet lambs; Wool
Effect of different storage conditions on E. coli O157:H7 and the indigenous bacterial microflora on lamb meat
Keywords: گوشت گوسفند; E. coli O157:H7; Lamb meat; Modified atmosphere packaging
Effect of grazing pastures of different botanical composition on antioxidant enzyme activities and oxidative stability of lamb meat
Keywords: گوشت گوسفند; Pasture; Lamb meat; Superoxide dismutase; Glutathione peroxidase; Catalase; Protein oxidation; Lipid oxidation; Colour oxidation
Fatty acids of lamb meat from two breeds fed different forage: concentrate ratio
Keywords: گوشت گوسفند; Lamb meat; Breed; Fatty acids; Forage: concentrate ratio