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在“SpringerLink电子期刊”中，命中：198条，耗时：0.0209903 秒

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1. Whole genome scan reveals the genetic signature of African Ankole cattle breed and potential for higher quality beef

作者： Mengistie Taye ; Jaemin Kim ; Sook Hee Yoon ; Wonseok Lee ; Olivier Hanotte…

关键词：African cattle ; Ankole cattle ; Meat quality ; Sanga cattle ; XP ; CLR ; XP ; EHH

刊名：BMC Genetics

出版年：2017

2. Genetic correlation estimates between beef fatty acid profile with meat and carcass traits in Nellore cattle finished in feedlot

作者： Fabieli Loise Braga Feitosa ; Bianca Ferreira Olivieri…

关键词：Bos indicus ; Fat ; Meat tenderness ; Meat quality ; Human health ; Selection

刊名：Journal of Applied Genetics

出版年：2017

3. Standardization of cut size and pre-drying time of beef to mainstream pastoral processing in Kenya’s meat industry

作者： Josphat Njenga Gichure ; Catherine Nkirote Kunyanga ; Jasper K. Imungi

关键词：Deep ; fried ; Pre ; drying ; Chunk size ; Pastoral meats ; Quality sensory acceptability

刊名：Pastoralism

出版年：2017

4. Bruises in beef cattle at slaughter in Mexico: implications on quality, safety and shelf life of the meat

作者： Rosy G. Cruz-Monterrosa ; Verónica Reséndiz-Cruz…

关键词：Meat safety ; Bruised meat ; Biogenic amines ; Meat pH ; Meat microbiology ; Animal welfare

刊名：Tropical Animal Health and Production

出版年：2017

5. Rapid Methods for Frying Oil Quality Determination: Evaluation with Respect to Legislation Criteria

作者： Eleni P. Kalogianni ; Despoina Georgiou…

关键词：Rapid tests ; FOM320 ; PCT120 ; LRSM ; Fritest ; Viscofrit

刊名：Journal of the American Oil Chemists' Society

出版年：2017

6. Effects of microbial transglutaminase, fibrimex and alginate on physicochemical properties of cooked ground meat with reduced salt level

作者： Esra Atilgan ; Birol Kilic

关键词：Microbial transglutaminase ; Fibrin ; Thrombin ; Alginate ; Meat quality

刊名：Journal of Food Science and Technology

出版年：2017

7. Effect of incorporation of Cyperus rotundus L. rhizome powder on quality attributes of minced beef meat

作者： Hager H. A. B. Eltilib ; Elgasim A. Elgasim…

关键词：Antimicrobial ; Antioxidant ; Cyperus rotundus ; Minced beef meat ; Peroxide value

刊名：Journal of Food Science and Technology

出版年：2016

8. Determination of Fatty Acids in Beef by Liquid Chromatography-Electrospray Ionization Tandem Mass Spectrometry

作者： Laiel C. Soliman ; Elizabeth M. Andrucson ; Kingsley K. Donkor…

关键词：Beef ; Omega fatty acids ; Polyunsaturated fatty acids ; Liquid chromatography ; Mass spectrometry ; Principal component analysis

刊名：Food Analytical Methods

出版年：2016

9. Effect of Skin Wine Pomace and Sulfite on Protein Oxidation in Beef Patties During High Oxygen Atmosphere Storage

作者： Javier Garcia-Lomillo ; María Luisa González-SanJosé…

关键词：Beef patties ; Protein oxidation ; Protein radicals ; Sulfite ; Wine pomace ; Protein cross ; linking

刊名：Food and Bioprocess Technology

出版年：2016

10. Effect of carcass fat and conformation class on consumer perception of various grilled beef muscles

作者： Dominika Guzek ; Dominika Głąbska…

关键词：Beef ; Consumer analysis ; Cut ; Grill ; Quality score

刊名：Journal of Food Science and Technology

出版年：2016

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