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Classification accuracy of different pork quality evaluation methods in assessment of meat with lowered drip loss

机译：不同猪肉质量评价方法的分类准确性评估滴落损失的肉类

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Krystian Tarczyński; Andrzej Zybert; Halina Sieczkowska; Elżbieta Krzęcio-Nieczyporuk; Katarzyna Antosik;
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1. Drip Loss Assessment by Different Analytical Methods and Their Relationships with Pork Quality Classification [J] . Robledo de Almeida Torres Filho, Henrique Pereira Cazedey, Paulo Rogrio Fontes, Journal of food quality . 2017,第3期

机译：不同分析方法的滴水损失评估及其与猪肉品质分类的关系
2. A modified meat juice container (EZ-Driploss) procedure for a more reliable assessment of drip loss and related quality changes in pork meat. [J] . Correa J. A., Methot S., Faucitano L. Journal of Muscle Foods . 2007,第1期

机译：一种改进的肉汁容器（EZ-Driploss）程序，可更可靠地评估猪肉的滴水损失和相关质量变化。
3. Identification of suitable reference genes for gene expression analysis of pork meat quality and analysis of candidate genes associated with the trait drip loss [J] . Jean McBryan, Ruth M. Hamill, Grace Davey, Meat Science . 2010,第2期

机译：鉴定适合用于猪肉品质基因表达分析的参考基因以及与性状滴漏相关的候选基因的分析
4. OPERATING PORK QUALITY TRAITS MEASUREMENTS AND THEIR RELATIONS TO DRIP LOSS [C] . Zhang Yunhua Proceedings of 53rd International Congress of Meat Science and Technology . 2007

机译：猪肉品质性状的测量及其与掉落的关系
5. Evaluation of pork meat quality by using water holding capacity and vis-spectroscopy. [D] . Gunenc, Aynur. 2008

机译：通过持水量和可见光谱法评估猪肉的质量。
6. Proteomic analysis of goat Longissimus dorsi muscles with different drip loss values related to meat quality traits [O] . Zhenyu Wang, Fan He, Weili Rao, 2016

机译：与肉质性状相关的不同滴水损失值的山羊背最长肌的蛋白质组学分析
7. Evaluation of three pig crossbreed types with respect to strategies to improve the meat quality: MHS genotype rather than crossbreed type influences drip loss [O] . Mörlein D., Link G., Murani E., 2007

机译：根据改善肉质的策略评估三种猪杂种：MHS基因型而不是杂种类型会影响滴水损失
8. Effect of Salt, Phosphates and other Curing Ingredients on Water-Holding Capacity of Lean Pork Meat and the Quality of Radappertized Ham. [R] . Wierbicki, E., Howker, J. J., Shults, G. W. 1975

机译：盐，磷酸盐及其他固化成分对瘦肉型猪持水性和放射性火腿品质的影响。

Classification accuracy of different pork quality evaluation methods in assessment of meat with lowered drip loss

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