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Changes in the Tenderness, Water Holding Capacity and Protein Extractability of the Broiler and Spent Hen Muscles during Storage

机译：肉鸡的柔软性，水持有能力和蛋白质萃取性的变化和储存在储存期间的母鸡肌肉

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Atsushi SUZUKI; Kenji SATO; Hitoshi HAYASHI; Yutaka KOSUGI; Yoshinobu NONAMI;
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年度 1975
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1. Proteolytic changes of myofibrillar and small heat shock proteins in different bovine muscles during aging: Their relevance to tenderness and water-holding capacity [J] . Danyi Ma, Yuan H, Brad Kim Meat Science . 2020,第May期

机译：衰老过程中不同牛肌肉中肌原纤维和小的热休克蛋白的蛋白水解变化：它们与嫩度和持水能力的关系
2. EFFECTS OF ENZYMATIC HYDROLYSIS ON THE ANTIOXIDANT ACTIVITY OF WATER- SOLUBLE ELASTIN EXTRACTED FROM BROILER AND SPENT HEN SKIN [J] . Mehdi Nadaliana, Salma Mohamad Yusopa, Abdul Salam Babjia, International Journal of Applied Biology and Pharmaceutical Technology . 2015,第4期

机译：酶解对肉鸡皮肤和鸡皮中水溶性弹性蛋白抗氧化活性的影响
3. The effect of melanin-free extract from Sepia esculenta ink on lipid peroxidation, protein oxidation and water-holding capacity of tilapia fillet during cold storage [J] . Zhen-Hua Duan, Hua-Zhong Liu, Ping Luo, Chemistry central journal . 2018,第1期

机译：乌贼墨中不含黑色素的提取物对冷藏罗非鱼片脂质过氧化，蛋白质氧化和持水能力的影响
4. Predicting water-holding capacity of intact chicken broiler breast fillets with Vis/NIR spectroscopy [C] . Annual International Meeting of the American Society of Agricultural and Biological Engineers . 2017

机译：预测含有VIS / NIR光谱的完整鸡肉肉鸡乳房骨圆角的水持续容量
5. Effect ofpH and salts on tenderness and water-holding capacity of muscle foods. [D] . Ke, Shuming. 2006

机译：pH和盐对肌肉食品的嫩度和保水能力的影响。
6. The effect of melanin-free extract from Sepia esculenta ink on lipid peroxidation protein oxidation and water-holding capacity of tilapia fillet during cold storage [O] . Zhen-Hua Duan, Hua-Zhong Liu, Ping Luo, 2018

机译：乌贼墨中不含黑色素的提取物对冷藏罗非鱼片脂质过氧化蛋白质氧化和持水能力的影响
7. The Effect of Turmeric (Curcuma Domestica) Extract on Water Holding Capacity, Cooking Loss, PH Values and Tenderness of Broiler Chicken Meat [O] . Negari, Indira Putri, Isroli, Isroli, Nurwantoro, Nurwantoro 2014

机译：姜黄（姜黄）提取物对肉鸡持水量，蒸煮损失，PH值和嫩度的影响

Changes in the Tenderness, Water Holding Capacity and Protein Extractability of the Broiler and Spent Hen Muscles during Storage

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