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机译:通过拉曼光谱和化学测量学通过拉曼光谱和化学测量学预测华纳 - 布拉茨勒剪力,肌内脂肪,滴水损失和烹饪损失
Department of Food Quality and Sensory Science Teagasc Food Research Centre Ashtown Dublin 15 Ireland;
Department of Food Quality and Sensory Science Teagasc Food Research Centre Ashtown Dublin 15 Ireland School of Veterinary Medicine University College Dublin Belfield Dublin 4 Ireland;
Department of Food Quality and Sensory Science Teagasc Food Research Centre Ashtown Dublin 15 Ireland;
School of Veterinary Medicine University College Dublin Belfield Dublin 4 Ireland;
Department of Food Quality and Sensory Science Teagasc Food Research Centre Ashtown Dublin 15 Ireland;
Department of Food Quality and Sensory Science Teagasc Food Research Centre Ashtown Dublin 15 Ireland;
School of Food Science and Environmental Health TU Dublin - City Campus Cathal Brugha Street Dublin 1 Ireland;
Irish Cattle Breeders Federation Highfield House Bandon Co. Cork Ireland;
Department of Food Quality and Sensory Science Teagasc Food Research Centre Ashtown Dublin 15 Ireland;
Beef; Technological traits; Raman spectroscopy; Chemometrics;
机译:牛postrigor calpastatin活性,肌内脂肪含量,Warner-Bratzler剪切力,零售产品产量和增长率的遗传力,表型和遗传相关性。
机译:牛腰里脊肉切片剪切力和Warner-Bratzler剪切力与牛腰肉嫩度梯度的关系
机译:使用拉曼光谱和化学计量学预测猪肉背脂中的总脂肪酸参数和单个脂肪酸:了解高度相关的脂肪参数之间的协方差笼
机译:NIR反射光谱法对新鲜和熟牛肉的脂肪,胆固醇和卡路里含量进行化学计量学建模
机译:使用活体动物性状和胚胎移植犊牛的car体测量值预测大理石花纹得分和Warner-Bratzler剪切力
机译:Warner-Bratzler剪切力感官分析和Sarcomere长度作为晒干牛肉嫩度指标的研究
机译:延长尸体老化和牛排位置对半腱牛牛排肌原纤维蛋白降解和Warner-Bratzler剪切力的影响