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Estimation of Sensory Pork Loin Tenderness Using Warner-Bratzler Shear Force and Texture Profile Analysis Measurements
Warner-Bratzler Shear Force Texture Profile Analysis Sensory Evaluation Pork Loin Tenderness
2016/7/27
This study investigated the degree to which instrumental measurements explain the variation in pork loin tenderness as assessed by the sensory evaluation of trained panelists. Warner-Bratzler shear fo...
Association of single nucleotide polymorphisms in CAPN1 and CAST genes with beef tenderness from Spanish commercial feedlots
association studies Bos taurus calpain calpastatin meat tenderness molecular markers shear force SNP
2015/6/24
Frequencies of two SNPs in the μ-calpain (CAPN1) and calpastatin (CAST) genes in local and foreign commercial cross-breeds used in south-western Spain (Charolais, Limousin, and Retinta) were evaluated...
Effect of Beef Growth Type on Cooking Loss, Tenderness, and Chemical Composition of Pasture- or Feedlot-developed Steers
Feeding Regimen Growth Type Tenderness Chemical Composition
2016/4/26
Steers (n = 335) of known genetic background from four fundamentally different growth types were subjected to two production systems to study differences in cooking loss (CL), tenderness, and chemical...
Effects of Dietary Treatment, Gender, and Implantation on Calpain/Calpastatin Activity and Meat Tenderness in Skeletal Muscle of Korean Native Cattle
Calpain Activity Meat Tenderness Feeding Pattern Korean Native Cattle
2016/4/12
The objectives of this study were to examine calpain activity and meat tenderness by three different feeding patterns in Korean native cattle (KNC). Total forty-five animals were assigned each fifteen...