L. H. Yu@National Livestock Research Institute R.D.A.,564 Omockchun-Dong,Suwon 441-350,Korea--E. S. Lee@Department of Food Science and Biotechnology Animal Resources,Konkuk University.Seoul 143-701,Korea--J. H. Kim@National Livestock Research Institute R.D.A.,564 Omockchun-Dong,Suwon 441-350,Korea--Y. M. Yoo@National Livestock Research Institute R.D.A.,564 Omockchun-Dong,Suwon 441-350,Korea--J. Y. Jeong@Department of Food Science and Biotechnology Animal Resources,Konkuk University.Seoul 143-701,Korea--M. R. Oh@National Livestock Research Institute R.D.A.,564 Omockchun-Dong,Suwon 441-350,Korea--C. J. Kim@Department of Food Science and Biotechnology Animal Resources,Konkuk University.Seoul 143-701,Korea--;
broiler chicken; hot-boning; pH; glycogen contents; water holding capacity; tenderness;
机译:MU / M-CALPAIN参与在鸡胸肉肌肉后贮存期间蛋白水解和肉质的变化
机译:Ayam Cemani鸡,Ayam Cemani x Sussex杂种和缓慢生长的Hubbard JA 957鸡的肉品质和胸部和腿部肌肉的组织结构
机译:益生菌饲喂对死后存储的鸡胸肉品质的影响
机译:在20°C的储存期间,在20°C储存期间热骨鸡胸肉和腿部肌肉的后期物理化学变化和肉质
机译:土耳其胸肉的肉质死后变化和肌原纤维蛋白降解
机译:鸡肌肉中热休克蛋白90、70、60的差异表达及其与肉质的关系
机译:冷面糊剁碎和冻结冻结空气冷却土耳其乳房改善了肉类周转时间和产品质量