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Journal of Muscle Foods

SCIEI

中文名称：肌肉食品杂志

ISSN：1046-0756
出版周期：Quarterly

发文量：386

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1.The use of fat replacers in fat-free summer sausage

机译：脂肪替代品在夏季无脂香肠中的使用
- 作者：Vickery AP;Rogers RW
- 期刊名称：《Journal of Muscle Foods》 | 2002年第3期
2.Enhancement effects on sensory and retail display characteristics of beef rounds

机译：增强对牛肉圆感和零售展示特性的影响
- 作者：Robbins K;Jensen J;Ryan KJ;Homco-Ryan C;McKeith FK;Brewer MS
- 期刊名称：《Journal of Muscle Foods》 | 2002年第4期
- Sodium tripolyphosphate;
- Pork;
- Injection;
- Chloride;
- Loins;
3.Shear force mapping: A tool for tenderness measurement

机译：剪切力测绘：压痛测量工具
- 作者：Zuckerman H;Berry BW;Eastridge JS;Solomon MB
- 期刊名称：《Journal of Muscle Foods》 | 2002年第1期
- Beef tenderness;
- Meat;
4.Performance characteristics and fatty acid composition of pigs fed a diet with docosahexaenoic acid

机译：日粮二十二碳六烯酸的猪的生产性能和脂肪酸组成
- 作者：Marriott NG;Garrett JE;Sims MD;Abril JR
- 期刊名称：《Journal of Muscle Foods》 | 2002年第4期
- Carcass traits;
- Pork products;
- Profiles;
- Muscle;
- Meat;
5.HACCP plan development and assessment: Areview

机译：HACCP计划制定和评估：回顾
- 作者：Quinn BP;Marriott NG
- 期刊名称：《Journal of Muscle Foods》 | 2002年第4期
- Critical control point;
- Hazard analysis;
- Food safety;
- Industry;
- Verification;
- Validation;
- Systems;
- Beef;
- Meat;
6.Visual acceptability and consumer purchase intent of enhanced pork loin roasts

机译：增强的猪里脊肉烘烤的视觉可接受性和消费者购买意愿
- 作者：Brewer MS;Jensen J;Prestat C;Zhu LG;McKeith FK
- 期刊名称：《Journal of Muscle Foods》 | 2002年第1期
7.Raw material pH, pump level and pump composition on quality characteristics of pork

机译：原料的pH值，泵的液位和泵的成分对猪肉品质特性的影响
- 作者：Brashear G;Brewer MS;Meisinger D;McKeith FK
- 期刊名称：《Journal of Muscle Foods》 | 2002年第3期
- Sensory properties;
- Precooked pork;
- Palatability;
- Injection;
- Carcasses;
- Patties;
- Cooking;
- Roasts;
- Pigs;
- Fat;
8.Tenderness improvement of bovine Biceps femoris muscle by calcium chloride injection

机译：氯化钙注射液改善牛股二头肌的压痛
- 作者：Pazos A;Salitto VA;Lasta JA;Bolondi A;Guidi SM;Carduza FJ
- 期刊名称：《Journal of Muscle Foods》 | 2002年第3期
- Myofibril fragmentation;
- Postmortem storage;
- Consumer acceptance;
- Longissimus muscle;
- Beef tenderness;
- Meat tenderness;
- Tenderization;
- Infusion;
- Calpain;
- Time;
9.Relationship of chilling rate and location within muscle on the quality of ham and loin muscles

机译：冷却速度和肌肉内位置与火腿和腰部肌肉质量的关系
- 作者：Ohene-Adjei S;Ellis M;McKeith FK
- 期刊名称：《Journal of Muscle Foods》 | 2002年第3期
- Pork quality;
- Meat quality;
- Temperature;
- Glycolysis;
- Postmortem;
- Pigs;
10.The use of fat replacers in low-fat pepperoni

机译：脂肪替代品在低脂意大利辣香肠中的使用
- 作者：Vickery AP;Rogers RW
- 期刊名称：《Journal of Muscle Foods》 | 2002年第3期
11.Will blade tenderization decrease iridescence in cooked beef semitendinosus muscle?

机译：刀片嫩化会减少煮熟的半腱肌的虹彩吗？
- 作者：Obuz E;Kropf DH
- 期刊名称：《Journal of Muscle Foods》 | 2002年第1期
12.Fresh and processed qualities of country-style cured hams from purebred Duroc and genetically undefined market hogs

机译：来自纯种杜洛克和基因上不确定的生猪的乡村风味腌火腿的新鲜和加工品质
- 作者：Stalder KJ;Melton CC;Conatser GE;Melton SL;Penfield MJ;Mount JR
- 期刊名称：《Journal of Muscle Foods》 | 2003年第3期
- Sensory characteristics;
- Meat quality;
- Pork;
- Sex;
- Carcass;
- Traits;
- Breed;
13.Consumer acceptability of processed ostrich meat products

机译：加工鸵鸟肉产品的消费者接受度
- 作者：McKenna DR;Morris CA;Keeton JT;Miller RK;Hale DS;Harris SD
- 期刊名称：《Journal of Muscle Foods》 | 2003年第2期
14.Cranberry juice marinade improves sensory and microbiological properties of vacuum-packaged lamb chops

机译：酸果蔓汁腌料改善了真空包装的羊排的感官和微生物特性
- 作者：McKenna DR;Strachan DS;Miller RK;Acuff GR;Savell JW
- 期刊名称：《Journal of Muscle Foods》 | 2003年第3期
- Beef;
- Steaks;
- Life;
15.Effect of irradiation on consumer perception and descriptive analysis of ground beef patties

机译：辐照对消费者知觉的影响以及碎牛肉馅饼的描述性分析
- 作者：Lorenzen CL;Heymann H
- 期刊名称：《Journal of Muscle Foods》 | 2003年第3期
- Color characteristics;
- Gamma-irradiation;
- Packaged pork;
- Storage;
- Turkey;
16.Influence of low fat fishmeal on fatty acid composition and sensory quality of pork

机译：低脂鱼粉对猪肉脂肪酸组成和感官品质的影响
- 作者：Jonsdottir R;Valdimarsdottir T;Baldursdottir B;Thorkelsson G
- 期刊名称：《Journal of Muscle Foods》 | 2003年第1期
- Growth-performance;
- Storage stability;
- Pigs;
- Products;
- Meal;
- Feed;
- Oil;
17.Comparison of muscle composition and meat quality traits in diverse commercial lamb types

机译：各种商品羔羊肌肉成分和肉品质性状的比较
- 作者：Berge P;Sanudo C;Sanchez A;Alfonso M;Stamataris C;Thorkelsson G
- 期刊名称：《Journal of Muscle Foods》 | 2003年第4期
- Fatty-acid-composition;
- Production systems;
- Ultimate ph;
- Intramuscular;
- collagen;
- Growth-rate;
- Sheep meat;
- Tenderness;
- Age;
- Texture;
- Weight;
18.Halothane genotype, chilling and location within muscle: Effects on pork quality

机译：氟烷的基因型，寒冷和在肌肉中的位置：对猪肉品质的影响
- 作者：Ohene-Adjei S;Ellis M;McKeith FK;Brewer MS
- 期刊名称：《Journal of Muscle Foods》 | 2003年第2期
- Physical characteristics;
- Meat quality;
- Pigs;
- Temperature;
19.Antimicrobial and antioxidant activities of corn gluten meal substances in an emulsified meat model system

机译：乳化肉模型系统中玉米面筋粉物质的抗菌和抗氧化活性
- 作者：Homco-Ryan CL;Ryan KJ;Wicklund SE;Brewer MS
- 期刊名称：《Journal of Muscle Foods》 | 2003年第4期
- Lipid-peroxidation;
- Purification;
- Xanthophylls;
20.Effects of dietary poultry litter supplemientation on beef steak retail color and appearance

机译：饲喂家禽垫料对牛排零售颜色和外观的影响
- 作者：Jeremiah LE;Gibson LL
- 期刊名称：《Journal of Muscle Foods》 | 2003年第2期
- Botulism;
- Cattle;
- Waste;
- Storage;
- Life;
- Feed;
21.Sodium levulinate and sodium lactate effects on microbial growth and stability of fresh pork and turkey sausages

机译：乙酰丙酸钠和乳酸钠对新鲜猪肉和火鸡香肠的微生物生长和稳定性的影响
- 作者：Vasavada M;Carpenter CE;Cornforth DP;Ghorpade V
- 期刊名称：《Journal of Muscle Foods》 | 2003年第2期
- Shelf-life;
- Beef;
22.Early postmortem muscle shortening and tension in relation to tenderness in beef M-longissimus

机译：牛肉M-longissimus的早期死后肌肉缩短和紧张与压痛的关系
- 作者：Rosenvold K;Andersen HJ;Slinde E;Hildrum KI
- 期刊名称：《Journal of Muscle Foods》 | 2003年第4期
- Electrical-stimulation;
- Rigor temperature;
- Sarcomere-length;
- Lamb;
- longissimus;
- Meat;
- Ph;
- Tenderization;
- Quality;
- Mortis;
23.The effect of organic acid marination on tenderness, cooking loss and bound water content of beef

机译：有机酸腌制对牛肉嫩度，蒸煮损失和束缚水含量的影响
- 作者：Aktas N;Aksu MI;Kaya M
- 期刊名称：《Journal of Muscle Foods》 | 2003年第3期
- Differential scanning calorimetry;
- Calcium-chloride marination;
- Lactic-acid;
- Sensory properties;
- Connective-tissue;
- Holding capacity;
- Meat tenderness;
- Ultimate ph;
- Muscles;
- Injection;
24.Evaluation of cooking methods on various beef steaks

机译：评价各种牛排的烹饪方法
- 作者：Herring JL;Rogers RW
- 期刊名称：《Journal of Muscle Foods》 | 2003年第2期
- Tenderness;
25.Effect of chlorinated wash water on quality of heat shocked mussel meat

机译：氯化洗涤水对热感贻贝肉品质的影响
- 作者：Azanza MPV;Azanza RV;Ventura SR
- 期刊名称：《Journal of Muscle Foods》 | 2003年第4期
26.Storage stability of pork from Berkshire and Hampshire sired pigs following dietary supplementation with vitamin E

机译：膳食补充维生素E后，伯克希尔和汉普郡的生猪的猪肉的储存稳定性
- 作者：van Heugten E;Hasty JL;See MT;Larick DK
- 期刊名称：《Journal of Muscle Foods》 | 2003年第1期
- Meat quality characteristics;
- Lipid oxidation;
- Color stability;
- Fresh;
- meat;
- Drip loss;
- Muscle;
- Growth;
- Swine;
- Deposition;
- Carcass;
27.Correlations between serum concentrations of leptin and beef carcass composition and quality

机译：瘦素血清浓度与牛car体成分和品质的相关性
- 作者：McFadin EL;Keisler DH;Schmidt TB;Lorenzen CL;Berg EP
- 期刊名称：《Journal of Muscle Foods》 | 2003年第1期
- Circulating leptin;
- Adipose-tissue;
- Growth;
- Ruminants;
- Exercise;
- Sheep;
- Size;
28.Functional protein isolates from mechanically deboned turkey by alkaline solubilization with isoelectric precipitation

机译：通过碱性溶解和等电沉淀从机械去骨的火鸡中分离功能蛋白
- 作者：Liang Y;Hultin HO
- 期刊名称：《Journal of Muscle Foods》 | 2003年第3期
- Thermal gelation properties;
- Recovered broiler meat;
- Chicken meat;
- Extraction;
- Surimi;
- Tissue;
- Fish;
29.Breakdown of large proteoglycans in bovine intramuscular connective tissue early postmortem

机译：牛死后肌肉内结缔组织中大蛋白聚糖的分解
- 作者：Hannesson KO;Pedersen ME;Ofstad R;Kolset SO
- 期刊名称：《Journal of Muscle Foods》 | 2003年第4期
- Proteinpolysaccharide complex;
- Sulfated glycosaminoglycans;
- Cartilage;
- proteoglycans;
- Nasal cartilage;
- Hyaluronic-acid;
- Muscle;
- Aggrecan;
- Collagen;
- Decorin;
- Degradation;
30.Utilization of response surface modeling to evaluate the effects of nonmeat adjuncts and combinations of PSE and RFN pork on the texture of boneless cured pork

机译：利用响应面建模评估非肉类添加剂以及PSE和RFN猪肉组合对无骨腌制猪肉质地的影响
- 作者：Schilling MW;Marriott NG;Acton JC;Anderson-Cook C;Duncan SE
- 期刊名称：《Journal of Muscle Foods》 | 2003年第2期
- Lamb roasts;
- Muscle;
- Pale;
- Soft;
31.Effect of RN genotype on yield and sensory characteristics of enhanced longissimus sections

机译：核糖核酸基因型对加长型横断面产量和感官特性的影响
- 作者：Bidner BS;Ellis M;Brewer MS;Romans J;McKeith FK
- 期刊名称：《Journal of Muscle Foods》 | 2003年第3期
- Pork roasts;
- Hampshire;
- Storage;
- Quality;
- Pigs;
32.Kinetics of pigment degradation in sliced cooked ham

机译：切片火腿中色素降解的动力学
- 作者：Mattos EC;Norena CPZ;Brandelli A
- 期刊名称：《Journal of Muscle Foods》 | 2003年第3期
- Food-science;
- Pork;
- Color;
- Temperatures;
- Permeability;
- Myoglobin;
- Quality;
33.Influence of rabbit age, deboner drum aperture, and hind/fore carcass half on mince components of mechanically separated rabbit

机译：兔龄，去骨鼓孔径和hind体后半部/前半部对机械分离兔肉末成分的影响
- 作者：Mcnitt JI;Negatu Z;Mcmillin KW
- 期刊名称：《Journal of Muscle Foods》 | 2003年第1期
34.Characteristics of USDA utility cow beef subjected to blade tenderization and hydrodynamic shock waves

机译：叶片嫩化和水动力冲击波对USDA实用牛的特性
- 作者：Schilling MW;Marriott NG;Wang H;Solomon MB
- 期刊名称：《Journal of Muscle Foods》 | 2003年第2期
- Tenderness;
- Longissimus;
- Steaks;
35.Instrumental texture assessment and consumer acceptability of cooked broiler breasts evaluated using a geometrically uniform-shaped sample

机译：使用几何均一形状的样品评估煮熟的肉鸡胸肉的质地和消费者可接受性
- 作者：Schilling MW;Schilling JK;Claus JR;Marriott NG;Duncan SE;Wang H
- 期刊名称：《Journal of Muscle Foods》 | 2003年第1期
- Shear values;
- Tenderness;
- Profile;
- Meat;
36.Localization of paratropomyosin in chicken skeletal muscle myofibrils and its behavior during postmortem storage of muscles revealed by immunoelectron microscopy

机译：免疫电子显微镜揭示副肌肌球蛋白在鸡骨骼肌肌原纤维中的定位及其在肌肉死后存储过程中的行为
- 作者：Hattori A;Fujimoto S;Nishimura T;Tatsumi R;Wakamatsu J;Ito T
- 期刊名称：《Journal of Muscle Foods》 | 2003年第1期
- Actin-myosin interaction;
- Elastic protein;
- Titin;
- Translocation;
- Filaments;
- Connectin;
- Nebulin;
37.A RESEARCH NOTE: EFFECT OF CITRIC ACID AND/OR ROSEMARY EXTRACT ON COLOR OF AN IRRADIATED BEEF MYOGLOBIN MODEL SYSTEM

机译：研究注意事项：柠檬酸和/或硫化提取物对辐照牛肌红蛋白模型系统颜色的影响
- 作者：STETZER ANDREA J.;NOVAKOFSKI JAN E.;BREWER M. SUSAN
- 期刊名称：《Journal of Muscle Foods》 | 2009年第1期
38.THE EFFECT OF RACTOPAMINE AND INTRAMUSCULAR FAT CONTENT ON SENSORY ATTRIBUTES OF PORK FROM PIGS OF SIMILAR GENETICS

机译：相似基因的猪中雷帕霉素和肌内脂肪含量对猪肉感官属性的影响
- 作者：RINCKER P.J.;KILLEFER J.;MATZAT P.D.;CARR S.N.;MCKEITH F.K.
- 期刊名称：《Journal of Muscle Foods》 | 2009年第1期
39.COOKING CHARACTERISTICS OF CHEVON MARINATED WITH GINGER RHIZOME EXTRACT IN DIFFERENT STORAGE PERIODS

机译：不同贮藏期与根茎提取物腌制雪松的烹饪特性
- 作者：PAWAR V.D.;MACHEWAD G.M.;MULE B.D.
- 期刊名称：《Journal of Muscle Foods》 | 2009年第1期
40.THE EFFECT OF VACUUM AND MODIFIED ATMOSPHERE PACKAGING ON GROWTH OF LISTERIA IN RAINBOW TROUT (ONCORHYNCHUS MYKISS) FILLETS

机译：真空包装和气调包装对虹鳟鱼片中红花梨的生长的影响
- 作者：YILMAZ MEHTAP;CEYLAN ZIYA GOKALP;KOCAMAN MAHMUT;KAYA MUKERREM;YILMAZ HATICE
- 期刊名称：《Journal of Muscle Foods》 | 2009年第4期
41.MICROBIAL, INSTRUMENTAL COLOR AND SENSORY CHARACTERISTICS OF GROUND BEEF PROCESSED FROM BEEF TRIMMINGS TREATED WITH POTASSIUM LACTATE, SODIUM METASILICATE, PEROXYACETIC ACID OR ACIDIFIED SODIUM CHLORITE AS SINGLE ANTIMICROBIAL INTERVENTIONS

机译：乳酸钾，甲基磺酸钠，过氧乙酸或酸化亚氯酸钠处理过的牛肉饰边作为单种抗菌剂处理后的地面牛肉，其微生物，仪器颜色和感觉特性
- 作者：POHLMAN F.W.;DIAS-MORSE P.N.;QUILO S.A.;BROWN A.H. JR.;CRANDALL P.G.;BAUBLITS R.T.;STORY R.P.;BOKINA C.;RAJARATNAM G.
- 期刊名称：《Journal of Muscle Foods》 | 2009年第1期
42.Identification of poultry meat from pork and beef on the basis of the titin PEVK region using PCR.

机译：使用PCR在titin PEVK区域的基础上从猪肉和牛肉中鉴定禽肉。
- 作者：Spychaj A.;Mozdziak P. E.;Pospiech E.
- 期刊名称：《Journal of Muscle Foods》 | 2009年第3期
- beef;
- DNA;
- molecular genetics;
- pigmeat;
- polymerase chain reaction;
- poultry;
- poultry meat;
- fowls;
- pigs;
43.SURVIVAL OF ESCHERICHIA COLI, STAPHYLOCOCCUS AUREUS AND SALMONELLA ENTERITIDIS IN FROZEN CHICKEN HAMBURGER

机译：冷冻鸡肉汉堡中大肠埃希氏菌，金黄色葡萄球菌和肠炎沙门氏菌的存活
- 作者：CASARIN LETcCIA SOPEcA;TONDO EDUARDO CcSAR;KLEIN MANUELA POLETTO;BRANDELLI ADRIANO
- 期刊名称：《Journal of Muscle Foods》 | 2009年第4期
44.EFFECT OF DIFFERENT FATS ON THE QUALITY OF GOAT MEAT PATTIES INCORPORATED WITH FULL-FAT SOY PASTE

机译：不同脂肪对掺入全脂大豆酱的山羊肉品质的影响
- 作者：DAS ARUN K.;ANJANEYULU A.S.R.;THOMAS RAJENDRAN;KONDAIAH N.
- 期刊名称：《Journal of Muscle Foods》 | 2009年第1期
45.Shelf life and biochemical comosition of bonito fish (Sarda sarda, Bloch, 1758) stored at 4 degrees C and fishing with different fishing tools.

机译：4鱼（Sarda sarda，Bloch，1758年）的货架期和生化成分存储在4摄氏度下，并使用不同的捕鱼工具捕鱼。
- 作者：Erdem M. E.;Kalayci F.;Duyar H. A.;Samsun S.
- 期刊名称：《Journal of Muscle Foods》 | 2009年第2期
- BONITO;
- COLD STORAGE;
- PHYSICOCHEMICAL PROPERTIES;
- QUALITY;
- FISH;
- HARVESTING;
- PHYSICAL PROPERTIES;
- STORAGE COLD;
46.A comparison of the volatile profiles of frying European and Australian wild boar meat with industrial genotype pork by dynamic headspace-GC/MS analysis.

机译：动态顶空-GC / MS分析比较欧洲和澳大利亚野猪肉与工业基因型猪肉的挥发性成分。
- 作者：Lammers M.;Dietze K.;Ternes W.
- 期刊名称：《Journal of Muscle Foods》 | 2009年第3期
- boars;
- chemical composition;
- cooking methods;
- frying;
- GC-MS;
- genotypes;
- meat;
- pigmeat;
- volatile compounds;
- pigs;
- Australia;
- Europe;
47.EFFECTS OF PHOSPHATES TREATMENT ON THE QUALITY OF FROZEN-THAWED FISH SPECIES

机译：磷酸盐处理对冷冻解冻鱼种质量的影响
- 作者：KILINC BERNA;CAKLI SUKRAN;DINCER TOLGA;CADUN ASLI
- 期刊名称：《Journal of Muscle Foods》 | 2009年第4期
48.Microbiological, sensory and color changes of anchovy (Engraulis encrasicholus) patties during refrigerated storage.

机译：冷藏期间，of鱼（Engraulis encrasicholus）肉饼的微生物，感官和颜色变化。
- 作者：Kilnic B.
- 期刊名称：《Journal of Muscle Foods》 | 2009年第2期
- ANCHOVY;
- PATTIES;
- REFRIGERATED STORAGE;
- COLOUR;
- FISH;
- MEAT PRODUCTS;
- MICROBIOLOGICAL QUALITY;
- REFRIGERATION;
- SENSORY PROPERTIES;
49.CHARACTERISTICS OF BEEF PATTIES USING OKARA POWDER

机译：使用OKARA POWDER的牛肉的特征
- 作者：TURHAN SADETTIN;TEMIZ HASAN;SAGIR INCI
- 期刊名称：《Journal of Muscle Foods》 | 2009年第1期
50.GLYCOLYTIC POTENTIAL IN SEMIMEMBRANOSUS MUSCLE OF ITALIAN LARGE WHITE PIGS

机译：意大利大型白猪半乳肌中的糖酵解潜能
- 作者：COSTA L. NANNI;TASSONE F.;DAVOLI R.;FONTANESI L.;DALLOLIO S.;COLOMBO M.;BUTTAZZONI L.;RUSSO V.
- 期刊名称：《Journal of Muscle Foods》 | 2009年第4期
51.Comparison of methods to verify end point cooking temperature of channel catfish (Ictalurus punctatus) fillets.

机译：比较验证channel鱼鱼片的终末烹饪温度的方法。
- 作者：Tokarskyy O.;Marshall D. L.;Schilling M. W.;Willeford K. O.
- 期刊名称：《Journal of Muscle Foods》 | 2009年第3期
- acid phosphatase;
- catalase;
- chemical composition;
- cooking;
- cooking methods;
- enzyme activity;
- enzymes;
- lactate dehydrogenase;
- protein content;
- temperature;
- Ictalurus punctatus;
52.FATTY ACID COMPOSITION OF RED MULLET (MULLUS BARBATUS): A SEASONAL DIFFERENTIATION

机译：红ULL（Mullus barbatus）的脂肪酸组成：季节性分化
- 作者：POLAT ABDURRAHMAN;KUZU SOLMAZ;cZYURT GcLScN;TOKUR BAHAR
- 期刊名称：《Journal of Muscle Foods》 | 2009年第1期
53.RESEARCH NOTE: A COMPARISON OF THE CHEMICAL COMPOSITION OF ZANDER (SANDER LUCIOPERCA) LIVING IN DIFFERENT LAKES OF TURKEY

机译：研究注：不同土耳其湖中桑德（桑德卢皮奥卡帕）的化学成分比较
- 作者：cKScZ ABDULLAH;KcccKGcLMEZ AYGcL;D#LER ABDULLAH;cEL#K MEHMET;KOYUNCU ESRA
- 期刊名称：《Journal of Muscle Foods》 | 2009年第4期
54.A PRACTICAL APPROACH TO PREPARATION AND MEAT PRESERVATION BY REFRIGERATION OR FREEZING OF THE LAND SNAIL (HELIX ASPERSA McLLER)

机译：冷冻或冷冻陆S（HELIX ASPERSA McLLER）的制备和肉食保存的实用方法
- 作者：MEZQUITA PEDRO CEREZAL;MADARIAGA PAULA ESCOBAR;SEGOVIA YANINA MARIN
- 期刊名称：《Journal of Muscle Foods》 | 2009年第4期
55.THE EFFECT OF ADDITION OF HAZELNUT OIL ON SOME QUALITY CHARACTERISTICS OF TURKISH FERMENTED SAUSAGE (SUCUK)

机译：榛子油的添加对土耳其发酵香肠（糖）某些品质特性的影响
- 作者：ILIKKAN HANDE;ERCO?KUN HcDAYI;VURAL HALIL;?AH#N EKIN
- 期刊名称：《Journal of Muscle Foods》 | 2009年第1期
56.Effect of I199V polymorphism on PRKAG3 gene on carcass and meat quality traits in Slovenian commercial pigs.

机译：I199V多态性对斯洛文尼亚商品猪P体和肉品质性状的PRKAG3基因的影响。
- 作者：Skrlep M.;Kavar T.;Sante-Lhoutellier V.;Candek-Potokar M.
- 期刊名称：《Journal of Muscle Foods》 | 2009年第3期
- carcass quality;
- carcasses;
- genes;
- genetic polymorphism;
- meat;
- meat quality;
- molecular genetics;
- performance traits;
- pigs;
- Slovenia;
57.Control of Listeria monocytogenes on frankfurters with antimicrobials and hydrodynamic pressure processing.

机译：用抗菌剂和流体动压处理控制法兰克福香肠上的单核细胞增生李斯特菌。
- 作者：Patel J. R.;Sanglay G. C.;Solomon M. B.
- 期刊名称：《Journal of Muscle Foods》 | 2009年第2期
- ANTIMICROBIAL COMPOUNDS;
- HIGH PRESSURE PROCESSING;
- LISTERIA MONOCYTOGENES;
- ANTIBIOTICS;
- FOOD SAFETY ANIMAL FOODS;
- FRANKFURTERS;
- LISTERIA;
- PRESSURE;
- PROCESSING;
58.Accuracy, precision and response time of consumer bimetal and digital thermometers for cooked ground beef patties and chicken breasts.

机译：消费双金属温度计和数字温度计的准确度，精确度和响应时间，适用于煮熟的牛肉馅饼和鸡胸肉。
- 作者：Liu M. N.;Vinyard B.;Callahan J. A.;Solomon M. B.
- 期刊名称：《Journal of Muscle Foods》 | 2009年第2期
- BEEF PATTIES;
- TEMP.;
- THERMOMETERS;
- BEEF;
- CHICKEN MEAT;
- COOKING;
- TEMPERATURE;
59.Definition of the optimum freezing time postmortem for manufacturing pork meat.

机译：定义用于生产猪肉的最佳冷冻时间。
- 作者：Yu X. L.;Li X. B.;Xu X. L.;Zhou G. H.;Boles J. A.
- 期刊名称：《Journal of Muscle Foods》 | 2009年第2期
- COOKING LOSS;
- PURGE LOSS;
- COOKING;
- FREEZING;
- PORK;
- THAWING;
60.CORRELATIONS AND PREDICTION EQUATIONS FOR FATTY ACIDS AND SENSORY CHARACTERISTICS OF BEEF LONGISSIMUS RIB STEAKS FROM FORAGE-FED CATTLE AND RETAIL USDA CHOICE AND SELECT RIB STEAKS

机译：饲用牛和零售USDA选择和精选肋排牛肉对龙虾肋骨牛排脂肪酸和感官特性的预测方程
- 作者：BAUBLITS R.T.;POHLMAN F.W.;BROWN A.H. JR.;JOHNSON Z.B.;RULE D.C.;ONKS D.O.;MURRIETA C.M.;RICHARDS C.J.;SANDELIN B.A.;LOVEDAY H.D.;PUGH R.B.
- 期刊名称：《Journal of Muscle Foods》 | 2009年第1期
61.Realimentation of cull beef cows. II. Meat quality of muscles from the chuck, loin and round in response to diet and enhancement.

机译：剔除肉牛的实现。二。响应饮食和增强，来自卡盘，腰部和圆形的肌肉的肉质。
- 作者：Holmer S. F.;Homm J. W.;Berger L. L.;Stetzer A. J.;Brewer M. S.;McKeith F. K.;Killefer J.
- 期刊名称：《Journal of Muscle Foods》 | 2009年第3期
- animal feeding;
- beef;
- beef cows;
- colour;
- culling;
- diet;
- loins;
- meat;
- meat cuts;
- meat quality;
- muscles;
- organoleptic traits;
- sensory evaluation;
- tenderness;
- cattle;
62.Effect of sodium alginate coating with preservatives on the quality of meat patties during refrigerated (4+or-1C) storage.

机译：海藻酸钠防腐剂涂层对冷藏（4+或-1C）储存期间肉馅饼质量的影响。
- 作者：Chidanandaiah;Keshri R. C.;Sanyal M. K.
- 期刊名称：《Journal of Muscle Foods》 | 2009年第3期
- alginates;
- buffalo meat;
- coating;
- colour;
- flavour;
- food coating;
- food contamination;
- food microbiology;
- food preservatives;
- food storage;
- meat quality;
- microbial contamination;
- organoleptic traits;
- patties;
- refrigeration;
- sodium;
- texture;
63.EFFECT OF ANTEMORTEM JOURNEY AND LAIRAGE AT ABATTOIR ON RABBIT MEAT QUALITY

机译：屠宰场行程和采摘量对兔肉品质的影响。
- 作者：PETRACCI MASSIMILIANO;BIANCHI MAURIZIO;VENTURI LUCA;CREMONINI MAURO ANDREA;CAVANI CLAUDIO
- 期刊名称：《Journal of Muscle Foods》 | 2009年第4期
64.Flesh quality in large rainbow trout with high or low fillet yield.

机译：大虹鳟鱼的肉质，鱼片产量高或低。
- 期刊名称：《Journal of Muscle Foods》 | 2010年第4期
- FISH FILLETS;
- PHYSICOCHEMICAL PROPERTIES;
- RAINBOW TROUT;
- SIZE;
- FISH;
- PHYSICAL PROPERTIES;
- SENSORY PROPERTIES;
- TROUT;
65.A RESEARCH NOTE: EFFECT OF COOKING TEMPERATURE AND TIME ON COLOR AND GEL STRENGTH OF SURIMI-LIKE PORK

机译：研究注意事项：蒸煮温度和时间对苏里米样猪肉颜色和凝胶强度的影响
- 作者：KANG G.H.;JOO S.T.;PARK G.B.;CHOI S.G.;HAN C.Y.;KIM B.C.
- 期刊名称：《Journal of Muscle Foods》 | 2010年第2期
66.Study of hydrolyzed protein composition, free amino acid, and taurine content in different muscles of galician blonde beef.

机译：加利西亚金发牛肉不同肌肉中水解蛋白成分，游离氨基酸和牛磺酸含量的研究。
- 期刊名称：《Journal of Muscle Foods》 | 2010年第4期
- BREED;
- TAURINE;
- AMINO ACIDS;
- BEEF;
67.Changes in biochemical and microbiological characteristics of turkey sucuks as affected by processing and starter culture utilization.

机译：加工和发酵剂利用对火鸡苏克的生化和微生物特性的影响。
- 作者：Ensoy U.;Kolsarici N.;Candogan K.;Karslioglu B.
- 期刊名称：《Journal of Muscle Foods》 | 2010年第1期
- PHYSICOCHEMICAL PROPERTIES;
- SUCUK;
- HEATING;
- MICROBIOLOGICAL QUALITY;
- PHYSICAL PROPERTIES;
- SAUSAGES;
- STARTERS;
- TURKEY MEAT;
68.EFFECT OF THE INTERACTION BETWEEN CARRAGEENAN, GELLAN GUM AND FLAXSEED GUM ON QUALITY ATTRIBUTES OF STARCH-FREE EMULSION-TYPE SAUSAGE

机译：角叉菜胶，吉兰胶和亚麻籽糖之间的相互作用对无淀粉乳液型香肠质量属性的影响
- 作者：ZHOU WEI WEI;MENG LINGYI;LI XINGMIN;MA LIZHEN;DAI RUITONG
- 期刊名称：《Journal of Muscle Foods》 | 2010年第2期
69.EFFECTS OF DIFFERENT FREEZING RATES AND THAWING RATES ON THE MANUFACTURING PROPERTIES AND STRUCTURE OF PORK

机译：冷冻速率和解冻速率的不同对猪肉生产性能和结构的影响
- 作者：YU X.L.;LI X.B.;ZHAO L.;XU X.L.;MA H.J.;ZHOU G.H.;BOLES J.A.
- 期刊名称：《Journal of Muscle Foods》 | 2010年第2期
70.PROXIMATE ANALYSIS. FATTY ACID PROFILES AND MINERAL CONTENTS OF MEATS: A COMPARATIVE STUDY

机译：近似分析。脂肪酸的脂肪酸谱和矿物质含量的比较研究
- 作者：KARAKcK SERAP GcNCc;OZOGUL YESIM;SALER McCELLA;OZOGUL FATIH
- 期刊名称：《Journal of Muscle Foods》 | 2010年第2期
71.EFFECT OF POSTMORTEM AGING AND HYDRODYNAMIC PRESSURE PROCESSING ON PORK LOIN QUALITY

机译：渗透老化和水力压力处理对猪腰肉品质的影响
- 作者：BOWKER B.C.;LIU M.N.;EASTRIDGE J.S.;CALLAHAN J.A.;PAROCZAY E.W.;SOLOMON M.B.
- 期刊名称：《Journal of Muscle Foods》 | 2010年第2期
72.Tenderizing and preserving yak meat by ginger extract (Zingiber officinale Rose).

机译：用生姜提取物（Zingiber officinale Rose）软化和保存牛肉。
- 期刊名称：《Journal of Muscle Foods》 | 2010年第4期
- ASCORBATES;
- MARINATION;
- YAK MEAT;
- ANTIOXIDANTS;
- BAKERY ADDITIVES;
- GINGER;
- MEAT SPECIFIC;
- OXIDATION;
- SALTS;
- SOAKING;
- TENDERIZATION;
73.Characterization and identification of thermotolerant lactic acid bacteria isolated from cooked sausages as bioprotective cultures.

机译：从煮熟的香肠中分离出的耐热乳酸菌作为生物保护性培养物的表征和鉴定。
- 作者：Ramirez-Chavarin N. L.;Wacher-Rodarte C.;Perez-Chabela M. L.
- 期刊名称：《Journal of Muscle Foods》 | 2010年第3期
- fermentation;
- genotypes;
- lactic acid bacteria;
- meat;
- phylogenetics;
- ribosomal RNA;
- sausages;
- spoilage organisms;
- strains;
- Aerococcus;
- Enterococcus;
- Lactobacillus;
- Pediococcus;
74.Effect of modified tapioca starch on the stability of fish mince gels subjected to multiple freeze-thawing.

机译：改性木薯淀粉对经过多次冻融处理的鱼糜凝胶稳定性的影响。
- 作者：Tuankriangkrai S.;Benjakul S.
- 期刊名称：《Journal of Muscle Foods》 | 2010年第3期
- freeze thaw cycles;
- moisture content;
- physicochemical properties;
- sensory evaluation;
- starch;
- tapioca;
- Lutjanidae;
- Thailand;
75.Chemical quality, sensory attributes and ultrastructural changes of gamma-irradiated camel meat.

机译：伽马辐照的骆驼肉的化学品质，感官属性和超微结构变化。
- 作者：Fallah A. A.;Tajik H.;Farshid A. A.
- 期刊名称：《Journal of Muscle Foods》 | 2010年第3期
- camel meat;
- cooking;
- gamma radiation;
- irradiation;
- physicochemical properties;
- sensory evaluation;
- volatile compounds;
- dromedaries;
76.Pre-rigor manipulation of beef foreshank alters sarcomere length of individual chuck muscles.

机译：牛肉前腿的严格操纵会改变单个卡盘肌肉的肌节长度。
- 期刊名称：《Journal of Muscle Foods》 | 2010年第4期
- CATTLE CARCASSES;
- CONFORMATION;
- BEEF;
- CARCASSES;
- PROCESSING;
- TENDERNESS;
77.Effects of enhancement solution recycling on microbiological quality of beef strip loins.

机译：增强液回收对牛肉条腰肉微生物质量的影响。
- 作者：Paulson D. D.;Wicklund R. A.;Rojas M. C.;Brewer M. S.
- 期刊名称：《Journal of Muscle Foods》 | 2010年第1期
- BEEF STEAKS;
- MARINADES;
- RECYCLING;
- SODIUM DIACETATE;
- SODIUM LACTATE;
- ECOLOGY;
- FOOD SAFETY ANIMAL FOODS;
- MICROBIOLOGICAL QUALITY;
- PRESERVATIVES;
- SALTS;
- SOAKING;
78.EFFECTS OF ON-FARM MAGNESIUM SUPPLEMENTATION THROUGH WATER ON PORK QUALITY UNDER TWO SLAUGHTER CONDITIONS

机译：两种屠宰条件下水对农田中镁的补充对猪肉品质的影响
- 作者：HEUGTEN E. VAN;HANSON D.;ANGE III D.;SEE M.T.
- 期刊名称：《Journal of Muscle Foods》 | 2010年第2期
79.Comparison of protein, lipid and fatty acids composition of anchovy (Engraulis encrasicolus L. 1758) during the commercial catching season.

机译：在商业捕捞季节中cho鱼（Engraulis encrasicolus L. 1758）的蛋白质，脂质和脂肪酸组成的比较。
- 作者：Kaya Y.;Turan H.
- 期刊名称：《Journal of Muscle Foods》 | 2010年第3期
- docosahexaenoic acid;
- palmitic acid;
- polyenoic fatty acids;
- protein content;
- proteins;
- anchovies;
- Engraulis;
80.Relationship between off-flavor descriptors and flavor scores in beef from cattle raised on natural pasture.

机译：天然牧场饲养的牛牛肉的异味描述符与风味评分之间的关系。
- 作者：Muchenje V.;Chimonyo M.;Dzama K.;Strydom P. E.;Ndlovu T.;Raats J. G.
- 期刊名称：《Journal of Muscle Foods》 | 2010年第3期
- age;
- beef;
- breeds;
- flavour;
- grasslands;
- natural grasslands;
- sensory evaluation;
- cattle;
- South Africa;
81.Comparison of the European economic community four-plate test, premi test and enzyme-linked immunosorbent assay for oxytetracycline residue detection in rainbow trout (Onchorhyncus mykiss).

机译：欧洲经济共同体在虹鳟鱼中检测土霉素残留的四板试验，Premi试验和酶联免疫吸附试验的比较。
- 作者：Klnc B.;Cakl S.;Meyer C.
- 期刊名称：《Journal of Muscle Foods》 | 2010年第3期
- antibiotic residues;
- drug residues;
- ELISA;
- fish;
- methodology;
- oxytetracycline;
- screening;
- Bacillus subterraneus;
- rainbow trout;
- trout;
- Europe;
82.Molecular and biological factors affecting skeletal muscle cells after slaughtering and their impact on meat quality: a mini-review.

机译：屠宰后影响骨骼肌细胞的分子和生物学因素及其对肉品质的影响：综述。
- 作者：Mohanty T. R.;Park K. M.;Pramod A. B.;Kim J. H.;Choe H. S.;Hwang I. H.
- 期刊名称：《Journal of Muscle Foods》 | 2010年第1期
- APOPTOSIS;
- QUALITY;
- MEAT;
- PHYSIOLOGY;
- PROCESSING;
- REVIEWS;
- SLAUGHTER;
- TENDERNESS;
83.EFFECT OF SODIUM METABISULFITE AND CITRIC ACID ON THE QUALITY OF CRAYFISH (ASTACUS LEPTODACTYLUS)

机译：偏亚硫酸氢钠和柠檬酸对小龙虾品质的影响
- 作者：MOL ScHENDAN;TcRKMEN cZGcR AKKU?
- 期刊名称：《Journal of Muscle Foods》 | 2010年第2期
84.Methionine and selenium yeast supplementations of the hen diets affect antioxidant and gel properties in the chick myofibrillar protein.

机译：母鸡日粮中添加蛋氨酸和硒酵母会影响雏鸡肌原纤维蛋白的抗氧化剂和凝胶性质。
- 作者：Wang Z. G.;Pan X. J.;Peng Z. Q.;Zhao R. Q.;Zhou G. H.
- 期刊名称：《Journal of Muscle Foods》 | 2010年第3期
- actin;
- chicks;
- feed supplements;
- gelation;
- hens;
- methionine;
- muscle fibres;
- myosins;
- poultry;
- selenium;
- soyabeans;
- water holding capacity;
- yeasts;
- fowls;
- Glycine (Fabaceae);
- China;
85.Effects of pH, lactate cation (K, Na, Ca), and lactate ion concentration on in vitro metmyoglobin-reducing activity.

机译：pH，乳酸阳离子（K，Na，Ca）和乳酸离子浓度对体外降低肌红蛋白活性的影响。
- 作者：Hutchison S.;Seyfert M.;Hunt M. C.;Higgins J. J.
- 期刊名称：《Journal of Muscle Foods》 | 2010年第1期
- CATIONS;
- LACTATES;
- METMYOGLOBIN;
- COLOUR;
- MEAT;
- PH;
- PRESERVATIVES;
- SALTS;
- STABILITY;
86.Effect of lactate enhancement on myoglobin oxygenation of beef longissimus steaks overwrapped in PVC and stored at 4 degrees C.

机译：乳酸增强对包裹在PVC中并储存在4摄氏度的Longissimus牛排的肌红蛋白氧合的影响。
- 期刊名称：《Journal of Muscle Foods》 | 2010年第4期
- DARKENING;
- INJECTION;
- LACTATES;
- BEEF;
- DISCOLORATION;
- MYOGLOBIN;
- OXIDATION;
- PRESERVATIVES;
- PROCESSING;
- SALTS;

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