Drip loss in pork: influencing factors and relation to further meat quality traits.
about
Differentiation of Deboned Fresh Chicken Thigh Meat from the Frozen-Thawed One Processed with Different Deboning Conditions.Differential expression of heat shock protein 90, 70, 60 in chicken muscles postmortem and its relationship with meat quality.Changes in expression of monocarboxylate transporters, heat shock proteins and meat quality of Large White Yorkshire and Ghungroo pigs during hot summer period.2D DIGE proteomic analysis of early post mortem muscle exudate highlights the importance of the stress response for improved water-holding capacity of fresh pork meat.Effect of dietary selenium source (organic vs. mineral) and muscle pH on meat quality characteristics of pigsMeat Quality of Crossbred Porkers without the Gene RYR1 (T) Depending on Slaughter WeightGenome-wide association analysis for growth, muscularity and meat quality in Piétrain pigs.Molecular characterization of five porcine candidate genes for drip loss in pork.Effects of dietary leucine supplementation in low crude protein diets on performance, nitrogen balance, whole-body protein turnover, carcass characteristics and meat quality of finishing pigs.Growth performance, blood metabolic responses, and carcass characteristics of grower and finisher South African Windsnyer-type indigenous and Large White×Landrace crossbred pigs fed diets containing ensiled corncobs.
P2860
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P2860
Drip loss in pork: influencing factors and relation to further meat quality traits.
description
2007 nî lūn-bûn
@nan
2007年の論文
@ja
2007年論文
@yue
2007年論文
@zh-hant
2007年論文
@zh-hk
2007年論文
@zh-mo
2007年論文
@zh-tw
2007年论文
@wuu
2007年论文
@zh
2007年论文
@zh-cn
name
Drip loss in pork: influencing factors and relation to further meat quality traits.
@en
type
label
Drip loss in pork: influencing factors and relation to further meat quality traits.
@en
prefLabel
Drip loss in pork: influencing factors and relation to further meat quality traits.
@en
P2860
P1476
Drip loss in pork: influencing factors and relation to further meat quality traits.
@en
P2093
P2860
P356
10.1111/J.1439-0388.2007.00682.X
P478
124 Suppl 1
P577
2007-11-01T00:00:00Z