Keywords: کیفیت خوک; Artificial intelligence; Computer vision; Image processing; Pork loin; Pork quality;
مقالات ISI کیفیت خوک (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: کیفیت خوک; Muscle proteome; Muscle fiber composition; Pork quality; Semimembranosus; Semitendinosus;
Fatty acid composition and its association with chemical and sensory analysis of boar taint
Keywords: کیفیت خوک; Boar taint; Fatty acids; Pork quality; Sensory quality control;
Keywords: کیفیت خوک; pork; pork color; pork marbling; pork quality; subjective evaluation;
Keywords: کیفیت خوک; Pork quality; Desmin; Postmortem proteolysis; Tenderness; Water-holding capacity;
Keywords: کیفیت خوک; Immunological castration; Pigs; Pork quality; Sensory analysis
Keywords: کیفیت خوک; Unsaturated to saturated fatty acids ratio; Growth performance; Carcass quality; Pork quality; Genders; Finishing pigs
Keywords: کیفیت خوک; Pork quality; Color; Potato juice; Fermentation; Lactic acid bacteria; Biogenic amineL-lactic acid (PubChem CID; 107689); d-lactic acid (PubChem CID; 61503); Phenylethylamine (PubChem CID; 1001); Putrescine (PubChem CID; 1045); Cadaverine (PubChem CID; 53
Keywords: کیفیت خوک; carcass; immunological castration; pork quality; ractopamine;
Keywords: کیفیت خوک; Pre-slaughter stress; pH; Pork quality; Pig;
Keywords: کیفیت خوک; Blood glucose; Muscle metabolites; Muscle fiber type composition; Glycolytic rate; Pork quality;
Keywords: کیفیت خوک; Chromium; Chitosan nanoparticle; Carcass characteristics; Pork quality; Lipid metabolism; Pigs
Keywords: کیفیت خوک; Calpastatin; CAST gene; Pork quality; Meat texture traits; Pig;
Keywords: کیفیت خوک; plum juice concentrate; growth performance; carcass characteristics; pork quality;
Keywords: کیفیت خوک; Biomarkers; Functional analysis; Longissimus muscle; Pork quality; Real-time quantitative RT-PCR; Transcriptomics;
Predicting aged pork quality using a portable Raman device
Keywords: کیفیت خوک; On-line data collection; Pork quality; Raman spectral; Support vector machine; Tenderness prediction;
The use of synthetic and natural vitamin D sources in pig diets to improve meat quality and vitamin D content
Keywords: کیفیت خوک; Antioxidant activity; Pork colour; Pork quality; Vitamin D; 25-Hydroxvitamin Dâ; Vitamin Dâ-enriched mushroom;
Validating porcine SCD haplotype effects on fatty acid desaturation and fat deposition in different genetic backgrounds
Keywords: کیفیت خوک; SCD gene; Fatty acid desaturation; Pork quality; Fatness;
The effect of dietary vitamin E and verbascoside on meat quality and oxidative stability of Longissimus Dorsi muscle in medium-heavy pigs
Keywords: کیفیت خوک; AOX, antioxidant mixture; CM, castrated males; CTR, control diet; F, females; LD, Longissimus Dorsi; LW, live weight; VB, verbascosideMedium-heavy pigs; Polyphenols; Verbascoside; Oxidative stability; Pork quality
pH inactivation of phosphofructokinase arrests postmortem glycolysis
Keywords: کیفیت خوک; Phosphofructokinase; Glycolysis; pH; Pork quality
High glycolytic potential does not predict low ultimate pH in pork
Keywords: کیفیت خوک; Glycogen; pH; Pork quality; Lactate; Glycolysis; AMP-activated protein kinase;
Use of dietary supplementation with β-guanidinopropionic acid to alter the muscle phosphagen system, postmortem metabolism, and pork quality
Keywords: کیفیت خوک; Phosphagen system; pH; Pork quality; Energy metabolism; Creatine;
Expected effects on carcass and pork quality when surgical castration is omitted - Results of a meta-analysis study
Keywords: کیفیت خوک; Carcass quality; Castration alternative; Entire male; Meta-analysis; Pork quality;
Prediction of pork quality with near infrared spectroscopy (NIRS): 1. Feasibility and robustness of NIRS measurements at laboratory scale
Keywords: کیفیت خوک; NIRS; Drip loss%; pHu; Colour; Pork quality;
Prediction of pork quality with near infrared spectroscopy (NIRS) 2. Feasibility and robustness of NIRS measurements under production plant conditions
Keywords: کیفیت خوک; NIRS; Drip loss %; pHu; Colour; Pork quality; Processing plant;
The interaction between ractopamine supplementation, porcine somatotropin and moisture infusion on pork quality
Keywords: کیفیت خوک; Management strategy; Ageing; Moisture infusion; Pork quality; Ractopamine; Porcine somatotropin;
Association of single nucleotide polymorphism (SNP) markers in candidate genes and QTL regions with pork quality traits in commercial pigs
Keywords: کیفیت خوک; Genetic markers; Pork quality; Association;
The impact of short-term feeding of magnesium supplements on the quality of pork packaged in modified atmosphere
Keywords: کیفیت خوک; Magnesium; Modified atmosphere packaging; Pork quality; Sensory visual assessment;
Sensory quality of short- and long-term frozen stored pork products. Influence of diets varying in polyunsaturated fatty acid (PUFA) content and iodine value
Keywords: کیفیت خوک; Pork quality; Iodine value; Fatty acid composition; Storage stability; Sensory;
Influence of dietary fat on pork eating quality
Keywords: کیفیت خوک; Dietary fat; Pork quality; Fatty acid composition; Sensory analysis;
Effects of muscle cortisol concentration on muscle fiber characteristics, pork quality, and sensory quality of cooked pork
Keywords: کیفیت خوک; Cortisol; Muscle fiber; Pork quality; Sensory quality;
Effects of replacing soybean meal with pea chips and distillers dried grains with solubles in diets fed to growing-finishing pigs on growth performance, carcass quality, and pork palatability 1
Keywords: کیفیت خوک; carcass composition; distillers dried grains with soluble; palatability; pea chips; pork quality;
Characterization of loin shape from Duroc and Duroc composite finishing gilts
Keywords: کیفیت خوک; Loin shape; Loin conformation; Pork quality; Genetics
Effects of myosin heavy chain isoforms on meat quality, fatty acid composition, and sensory evaluation in Berkshire pigs
Keywords: کیفیت خوک; Myosin heavy chain isoforms; Meat quality; Pork quality; Fatty acid composition; Berkshire;
Lessons to learn about postmortem metabolism using the AMPKγ3R200Q mutation in the pig
Keywords: کیفیت خوک; pH decline; pork quality; Hampshire; Rendement Napole; AMP-activated protein kinase; lactic acidosis
Effect of an elevated monounsaturated fat diet on pork carcass and meat quality traits and tissue fatty acid composition from York-crossed barrows and gilts
Keywords: کیفیت خوک; Monounsaturated fatty acids; Carcass; Pork quality; Intramuscular fat; Subcutaneous fat;
Investigation on CAST, CAPN1 and CAPN3 porcine gene polymorphisms and expression in relation to post-mortem calpain activity in muscle and meat quality
Keywords: کیفیت خوک; Calpain activity; CAST; Pork quality; Polymorphism; Proteolysis
The effects of high pressure processing on pork quality, palatability, and further processed products
Keywords: کیفیت خوک; High pressure processing; Palatability; Pork quality
Effects of feeding strategies, genotypes, sex, and birth weight on carcass and meat quality traits under organic pig production conditions
Keywords: کیفیت خوک; Organic pig production; Feeding regime; Genotype; Pork quality; Intramuscular fat content
Meta-analysis of the effects of dietary vitamin E supplementation on α-tocopherol concentration and lipid oxidation in pork
Keywords: کیفیت خوک; Vitamin E; α-Tocopherol; Lipid oxidation; Pork quality; TBARS; Meta-analysis
Effects of nutritional level on pork quality and gene expression of μ-calpain and calpastatin in muscle of finishing pigs
Keywords: کیفیت خوک; Nutritional level; Pork quality; Pigs; μ-Calpain; Calpastatin
Shelf life of pork from five different quality classes
Keywords: کیفیت خوک; Microbial growth; Pork quality; Shelf life
Effects of cooked temperature on pork tenderness and relationships among muscle physiology and pork quality traits in loins from Landrace and Berkshire swine
Keywords: کیفیت خوک; Pigs; Pork quality; Temperature; Tenderness
The relationship between exsanguination blood lactate concentration and carcass quality in slaughter pigs
Keywords: کیفیت خوک; Blood lactate; Pork quality; Slaughter; Swine
Effect of visual marbling on sensory properties and quality traits of pork loin
Keywords: کیفیت خوک; Pork quality; Marbling; Intramuscular fat percentage; Sensory properties
Prediction of Japanese color score
Keywords: کیفیت خوک; Pork quality; Pork color; Japanese color score
On-line prediction of fresh pork quality using visible/near-infrared reflectance spectroscopy
Keywords: کیفیت خوک; Visible/near-infrared reflectance spectroscopy; Pork quality; Wavelet de-noising; Partial least-squares regression
Association between polymorphisms of the heart fatty acid binding protein gene and intramuscular fat content, fatty acid composition, and meat quality in Berkshire breed
Keywords: کیفیت خوک; Heart fatty acid binding protein; Restriction fragment length polymorphism; Intramuscular fat content; Fatty acid composition; Pork quality
Fresh Pork Quality and Shelf-Life Characteristics of Meat from Pigs Supplemented with Natural Astaxanthin in the Diet
Keywords: کیفیت خوک; astaxanthin; pork quality; shelf life;
Carcass and meat quality characteristics and fatty acid composition of tissues from Pietrain-crossed barrows and gilts fed an elevated monounsaturated fat diet
Keywords: کیفیت خوک; Monounsaturated fatty acids; Carcass; Pork quality; Intramuscular fat; Subcutaneous fat