Keywords: بسیار; Pork; Quality; Loin; Ham; Belly; Estimation;
مقالات ISI بسیار (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: بسیار; USDA; United States Department of Agriculture; NDL; Nutrient Data Laboratory; NDI; Nutrient Database Improvement; QC; quality control; SFA; saturated fatty acids; MUFA; monounsaturated fatty acids; PUFA; polyunsaturated fatty acids; TFA; trans fatty acids
Keywords: بسیار; CVD, cardiovascular disease; USDA, U.S. Department of Agriculture; SR, USDA National Nutrient Database for Standard Reference; NDL, Nutrient Data Laboratory; NDI, Nutrient Database Improvement; QC, quality control; EP, edible portionBeef; Chuck; Rib; Loin
Keywords: بسیار; Beef; Composition; Loin; Nutrition; Retail; Round;
Keywords: بسیار; ACTH; adrenocorticotrophic hormone; ADG; average daily body weight gain; BF; backfat depth measured ultrasonically at the P2 site (i.e. BF70=backfat at D70); BMI; body mass index (WTD0/CRL2); CAUT; animals of the unilateral oviductal cauterized group; CL;
Thiamine accumulation and thiamine triphosphate decline occur in parallel with ATP exhaustion during postmortem aging of pork muscles
Keywords: بسیار; Loin; Muscle type; Pork; Postmortem aging; Thiamine triphosphate; Vitamin B1; AK1; adenylate kinase isoform 1; CE-TOFMS; capillary electrophoresis-time of flight mass spectrometry; LL; longissimus lumborum; MyHC; myosin heavy chain; qPCR; quantitative PCR
Effect of long term chilled (up to 5â¯weeks) then frozen (up to 12â¯months) storage at two different sub-zero holding temperatures on beef: 3. Protein structure degradation and a marker of protein oxidation
Keywords: بسیار; Aged and frozen; Freezer temperature; Particle size analysis; Carbonyl content; Myoglobin redox form; Loin; Protein solubility;
Applying 3D texture algorithms on MRI to evaluate quality traits of loin
Keywords: بسیار; 3D texture features; Prediction; Physico-chemical characteristics; Loin;
Comparison of fatty acid profiles and volatile compounds among quality grades and their association with carcass characteristics in longissimus dorsi and semimembranosus muscles of Korean cattle steer
Keywords: بسیار; Korean cattle steers; Quality grades; Fatty acid; Volatile compounds; Loin;
Effect of long term chilled (up to 5Â weeks) then frozen (up to 12Â months) storage at two different sub-zero holding temperatures on beef: 1. Meat quality and microbial loads
Keywords: بسیار; Loin; Aged and frozen; Freezer temperature; Tenderness; Colour; Spoilage microbes; Purge and moisture content; Glycogen;
Allelic frequencies of NR6A1 and VRTN, two genes that affect vertebrae number in diverse pig breeds: A study of the effects of the VRTN insertion on phenotypic traits of a Duroc à Landrace-Large White cross
Keywords: بسیار; VRTN; NR6A1; Loin; Quality; Genes;
Effect of the Texel muscling QTL (TM-QTL) on spine characteristics in purebred Texel lambs
Keywords: بسیار; Vertebrae; Spine; Texel; Loin; Muscling
The nutrient composition of three cuts obtained from P-class South African pork carcasses
Keywords: بسیار; Nutrient composition; South African pork; Leg; Loin; Shoulder cuts
Carcass and meat quality traits of four different pig crosses
Keywords: بسیار; Crossbred pig; Loin; Carcass quality; Meat quality;
Changes in the content of biologically active polyamines during beef loin storage and cooking
Keywords: بسیار; Dietary polyamines; Spermidine; Spermine; Beef; Loin; Storage; Cooking
Fatty acid composition and oxidative susceptibility of fresh loin and liver from pigs fed conjugated linoleic acid in combination with monounsaturated fatty acids
Keywords: بسیار; Conjugated linoleic acid; Monounsaturated fatty acids; Oxidation; Loin; Liver; Pig
The nutrient composition of South African lamb (A2 grade)
Keywords: بسیار; Nutrient composition: South African lamb; Leg; Loin; Shoulder cuts