Keywords: رنگ گوشت; Clove; Cinnamon; Images; Meat colour; Methodology;
مقالات ISI رنگ گوشت (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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.
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; mutton; meat colour; GAPDH; LDH-B; NADH;
Keywords: رنگ گوشت; Tenderness; Water holding capacity; Meat colour; Lipid oxidation;
Keywords: رنگ گوشت; Intramuscular fat; Lamb; Tenderness; Meat colour; Minerals content; Fatty acid composition;
Keywords: رنگ گوشت; Meat colour; Lipid oxidation; Meat texture; Cooking;
A high rigor temperature, not sarcomere length, determines light scattering properties and muscle colour in beef M. sternomandibularis meat and muscle fibres
Keywords: رنگ گوشت; Meat colour; Skeletal muscle structure; Reflection confocal laser scanning microscopy (rCLSM); Muscle fibre; Sarcomere length; Rigor temperature;
Effects of chilled-then-frozen storage (up to 52Â weeks) on lamb M. longissimus lumborum quality and safety parameters
Keywords: رنگ گوشت; Red meat; Preservation; Shelf life; Eating quality; Tenderness; Meat colour; Microbial;
Effect of South African beef production systems on post-mortem muscle energy status and meat quality
Keywords: رنگ گوشت; Beef production system; Energy metabolism; Meat colour; Sarcomere length; Tenderness
Effect of sunflower cake supplementation on meat quality of indigenous goat genotypes of South Africa
Keywords: رنگ گوشت; Boer goat; Goat meat; Meat colour; Nguni goats; Ultimate pH; Xhosa lop-eared goats;
Measuring changes in internal meat colour, colour lightness and colour opacity as predictors of cooking time
Keywords: رنگ گوشت; Meat colour; Colour opacity; Beef loin; Degree of doneness; Real-time measurement; Household technology;
Performance, carcass traits, muscle fatty acid composition and meat sensory properties of male Mahabadi goat kids fed palm oil, soybean oil or fish oil
Keywords: رنگ گوشت; Animal performance; Goat; Lipid supplementation; Meat colour; Muscle fatty acids; Sensory properties;
Composition and some quality characteristics of the longissimus muscle of reindeer in Norway compared to farmed New Zealand red deer
Keywords: رنگ گوشت; Taurine; Carnosine; Fatty acids; Meat tenderness; Meat colour; Water-holding capacity;
Does forage type (grazing vs. hay) fed to ewes before and after lambing affect suckling lambs performance, meat quality and consumer purchase intention?
Keywords: رنگ گوشت; Milk yield and quality; Fat colour; Meat colour; Sensory analysis
The effect of a kiwi fruit based solution on meat traits in beef m. semimembranosus (topside)
Keywords: رنگ گوشت; Kiwi fruit solution; Meat colour; Tenderness; m. semimembranosus;
Suckling kid breed and slaughter weight discrimination using muscle colour and visible reflectance
Keywords: رنگ گوشت; Goat kids; Meat colour; Reflectance; Spectra
Effect of ageing and μ-calpain markers on meat quality from Brangus steers finished on pasture
Keywords: رنگ گوشت; Shear force; Meat colour; Genetic markers; Brangus; Pasture
Meat colour, fatty acid profile and carcass characteristics of Hereford bulls finished on grazed pasture or grass silage-based diets with similar concentrate allowance
Keywords: رنگ گوشت; Beef; Conjugated linoleic acid; Fatty acids; Grass; Grass silage; Meat colour
Quality characteristics and composition of the longissimus muscle in the short-loin from male and female farmed red deer in New Zealand
Keywords: رنگ گوشت; Taurine; Coenzyme Q10; Carnosine; Fatty acids; Meat tenderness; Meat colour; Water-holding capacity
Effects of fibre orientation, myoglobin redox form, and postmortem storage on NIR tissue oximeter measurements of beef longissimus muscle
Keywords: رنگ گوشت; Near-infrared tissue oximeter; Reflectance; Meat colour; Myoglobin; Modified atmosphere packaging; Longissimus lumborum
Effects of malate, lactate, and pyruvate on myoglobin redox stability in homogenates of three bovine muscles
Keywords: رنگ گوشت; Meat colour; Myoglobin redox forms; Malate, pyruvate, lactate; Beef muscle homogenate
Specific features of muscles and meat from ‘AOC’ guaranteed-origin Taureau de Camargue beef cattle
Keywords: رنگ گوشت; Taureau de Camargue; Muscle; Fatty acid; Meat quality; Meat colour; Fiber type
Near-infrared oximetry of three post-rigor skeletal muscles for following myoglobin redox forms
Keywords: رنگ گوشت; Near-infrared tissue oximeter; Reflectance spectroscopy; Modified atmosphere packaging; Meat colour; Myoglobin redox formsLL, M. Longissimus lumborum; PM, M. Psoas major; ST, M. Semitendinosus; DMb, deoxymyoglobin; MMb, metmyoglobin; OMb, oxymyoglobin; FD
Post-mortem metmyoglobin reduction in fresh venison
Keywords: رنگ گوشت; Venison; Meat colour; Metmyoglobin reduction
Effects of added tea catechins on colour stability and lipid oxidation in minced beef patties held under aerobic and modified atmospheric packaging conditions
Keywords: رنگ گوشت; Tea catechins; Lipid oxidation; Meat colour; Metmyoglobin; Oxymyoglobin
Radio frequency heating of beef rolls from biceps femoris muscle
Keywords: رنگ گوشت; Radio frequency; Beef products; Chemical composition; Meat colour; Meat texture; Sensory evaluation
The effect of a muscle-glycogen-reducing finishing diet on porcine meat and fat colour
Keywords: رنگ گوشت; Pork; Fat colour; Meat colour; Diet; Aging
Characterization and kinetics studies of water buffalo (Bubalus bubalis) myoglobin
Keywords: رنگ گوشت; Autoxidation; Bubalus bubalis; Buffalo; Edman degradation; Homology modelling; Mass spectrometry; Meat colour; Myoglobin
Quality of retail beef from two grass-based production systems in comparison with conventional beef
Keywords: رنگ گوشت; Omega−3 fatty acids; Pasture; Meat colour; Tenderness; Beef
Quality of radio frequency heated pork leg and shoulder ham
Keywords: رنگ گوشت; RF heating; Leg and shoulder ham; Meat quality; Meat colour; Meat texture
Metmyoglobin reducing activity
Keywords: رنگ گوشت; Cytochrome b5; Meat colour; Metmyoglobin reductase; Oxymyoglobin;