المؤلفون: Chengxuan Zhong, Yiming Feng, Yixiang Xu

المصدر: Foods; Volume 12; Issue 3; Pages: 614

مصطلحات موضوعية: fish analogue, fish meat structure, plant protein, processing, sustainability

جغرافية الموضوع: agris

وصف الملف: application/pdf

Relation: Food Engineering and Technology; https://dx.doi.org/10.3390/foods12030614

الاتاحة: https://doi.org/10.3390/foods12030614

المؤلفون: Bulkaini, Bulkaini, Wulandani, B.R.D., Sumadi, I K, Dami Dato, Twenfosel O.

المصدر: Jurnal Biologi Tropis; Vol. 20 No. 3 (2020): September - Desember; 539-545 ; 2549-7863 ; 1411-9587

مصطلحات موضوعية: Aged Laying Chicken, Papaya Extracts, Tenderness, Meat Structure

وصف الملف: application/pdf

Relation: http://jurnalfkip.unram.ac.id/index.php/JBT/article/view/2369/1605; http://jurnalfkip.unram.ac.id/index.php/JBT/article/view/2369

الاتاحة: http://jurnalfkip.unram.ac.id/index.php/JBT/article/view/2369

المؤلفون: Feng Ming Chian, Lovedeep Kaur, Indrawati Oey, Thierry Astruc, Suzanne Hodgkinson, Mike Boland

المصدر: Foods; Volume 10; Issue 3; Pages: 512

مصطلحات موضوعية: pulsed electric field, sous vide cooking, meat structure, in vitro protein digestion

جغرافية الموضوع: agris

وصف الملف: application/pdf

Relation: Food Nutrition; https://dx.doi.org/10.3390/foods10030512

الاتاحة: https://doi.org/10.3390/foods10030512

المؤلفون: Zhang, Yuemei, Kim, Y. H. B., Puolanne, Eero, Ertbjerg, Per

المساهمون: University of Helsinki, Faculty of Agriculture and Forestry, Department of Food and Nutrition, Meat Science and Technology

مصطلحات موضوعية: Solute concentration, MOISTURE MIGRATION, WATER-HOLDING CAPACITY, Water populations, Meat structure, MEAT QUALITY, VOLTAGE ELECTROSTATIC-FIELD, THERMAL-DENATURATION, 416 Food Science, Thaw loss, Ice crystal formation, TISSUE HISTOLOGY, PHYSICOCHEMICAL PROPERTIES, DRIP LOSS, AGING/FREEZING SEQUENCE, LONGISSIMUS-DORSI FROZEN

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______1593::d328ba828d10c7f68df5456865f0a757
http://hdl.handle.net/10138/344592

المؤلفون: НУГМАНОВА АРУЖАН ЕРКИНОВНА

مصطلحات موضوعية: ТЕХНОЛОГИЯ СОДЕРЖАНИЯ МОЛОДНЯКА,КАЗАХСКАЯ БЕЛОГОЛОВАЯ ПОРОДА,ЖИВАЯ МАССА,МЯСНАЯ ПРОДУКТИВНОСТЬ,УБОЙ,МОРФОЛОГИЧЕСКИЙ,ХИМИЧЕСКИЙ СОСТАВ МЯСА,БЕЛКОВЫЙ КАЧЕСТВЕННЫЙ ПОКАЗАТЕЛЬ,TECHNOLOGY OF YOUNG CATTLE REARING,KAZAKH WHITE-HEAD CATTLE,LIVE WEIGHT,BEEF PRODUCTIVITY,SLAUGHTER,MORPHOLOGICAL AND CHEMICAL MEAT STRUCTURE,INDEX OF PROTEIN QUALITY

وصف الملف: text/html

الاتاحة: http://cyberleninka.ru/article/n/myasnaya-produktivnost-bychkov-kazahskoy-belogolovoy-porody-v-usloviyah-polupustynnoy-zony-naryn-peskov
http://cyberleninka.ru/article_covers/16915879.png

المؤلفون: Damez, Jean-Louis, Clerjon, Sylvie, Labas, Roland, R., Danon, Jeanne, Peyrin, Frederic, Bonny, J.-M.

المساهمون: Qualité des Produits Animaux (QuaPA), Institut National de la Recherche Agronomique (INRA), Canadian Meat Science Association.

المصدر: Meat Science ; 58. International Congress of Meat Science and Technology ; https://hal.inrae.fr/hal-02747234 ; 58. International Congress of Meat Science and Technology, Canadian Meat Science Association., Aug 2012, Montreal, Canada ; http://cmsa-ascv.ca/icomst2012/ICoMST2012.html

مصطلحات موضوعية: magnetic resonance imaging, meat structure, water diffusion, [SDV.SA]Life Sciences [q-bio]/Agricultural sciences

جغرافية الموضوع: Montreal

Time: Montreal, Canada

Relation: hal-02747234; https://hal.inrae.fr/hal-02747234; https://hal.inrae.fr/hal-02747234/document; https://hal.inrae.fr/hal-02747234/file/%2812%29%20Icomst2012%20paper071%20Damez_1.pdf; PRODINRA: 283981

الاتاحة: https://hal.inrae.fr/hal-02747234
https://hal.inrae.fr/hal-02747234/document
https://hal.inrae.fr/hal-02747234/file/%2812%29%20Icomst2012%20paper071%20Damez_1.pdf

المؤلفون: Prevolnik, Maja, Novič, Marjana, Čandek-Potokar, Marjeta, Škrlep, Martin, Font-I-Furnols, Maria

المصدر: Italian Journal of Animal Science, vol. 14, pp. 45-52, 2015. ; ISSN: 1594-4077

مصطلحات موضوعية: govedo, goveje meso, mastnost mesa, struktura mesa, klavna teža, ANN modeli, modeli za napovedovanje, bovine, beef, meat, meat structure, slaughter weight, ANN models, forecasting models, info:eu-repo/classification/udc/636:637

وصف الملف: application/pdf; text/url

Relation: info:eu-repo/semantics/altIdentifier/pissn/1594-4077; info:eu-repo/grantAgreement/ARRS/Raziskovalni%20projekti%20-%20temeljni/P4-0133; https://dk.um.si/IzpisGradiva.php?id=59300; https://dk.um.si/Dokument.php?id=114496&dn=; https://dk.um.si/Dokument.php?id=91369&dn=; https://plus.si.cobiss.net/opac7/bib/4637800?lang=sl

الاتاحة: https://dk.um.si/IzpisGradiva.php?id=59300
https://dk.um.si/Dokument.php?id=114496&dn=
https://dk.um.si/Dokument.php?id=91369&dn=
https://plus.si.cobiss.net/opac7/bib/4637800?lang=sl

المؤلفون: Малтугуева, М., Дьячковская, Л.

مصطلحات موضوعية: МЯСНАЯ ПРОДУКТИВНОСТЬ, аминокислотный состав мяса, якутские лошади, АФЛАТОКСИКОЗ, meat efficiency, amino-acid meat structure, the Yakut horses, aflatoxicosis

وصف الملف: text/html

الاتاحة: http://cyberleninka.ru/article/n/myasnaya-produktivnost-i-aminokislotnyy-sostav-myasa-yakutskih-loshadey-pri-aflatoksikoze-v1
http://cyberleninka.ru/article_covers/12762666.png

المؤلفون: Bao, Yulong, Ertbjerg, Per

المساهمون: Department of Food and Nutrition, Food Sciences, Meat Science and Technology

مصطلحات موضوعية: 416 Food Science, Meat structure, net charge, meat quality, oxidized proteins, protein crosslinks, histidine, PORCINE MYOFIBRILLAR PROTEIN, IN-VITRO DIGESTIBILITY, HIGH-OXYGEN, LIPID OXIDATION, AMINO-ACIDS, LONGISSIMUS-DORSI, CROSS-LINKING, FRAGMENTATION INDEX, QUALITY ATTRIBUTES, SENSORY EVALUATION

وصف الملف: application/pdf

Relation: The authors would like to thank the China Scholarship Council for financial support.; Bao , Y & Ertbjerg , P 2019 , ' Effects of protein oxidation on the texture and water-holding of meat : a review ' , Critical Reviews in Food Science and Nutrition , vol. 59 , no. 22 , pp. 3564-3578 . https://doi.org/10.1080/10408398.2018.1498444; ORCID: /0000-0001-7628-9718/work/68615720; e4b80ba8-e12b-4945-b6c3-354e5e44e907; http://hdl.handle.net/10138/310246; 000504300200002

الاتاحة: http://hdl.handle.net/10138/310246

المؤلفون: Bao, Yulong, Ertbjerg, Per

المساهمون: Department of Food and Nutrition, Food Sciences, Meat Science and Technology

مصطلحات موضوعية: LONGISSIMUS-DORSI, CROSS-LINKING, QUALITY ATTRIBUTES, protein crosslinks, PORCINE MYOFIBRILLAR PROTEIN, histidine, oxidized proteins, meat quality, net charge, HIGH-OXYGEN, Meat structure, 416 Food Science, FRAGMENTATION INDEX, AMINO-ACIDS, SENSORY EVALUATION, IN-VITRO DIGESTIBILITY, LIPID OXIDATION

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______1593::85c9a90c13d24b4f064cbd934f1b694e
http://hdl.handle.net/10138/310246

المؤلفون: Berger, Lisa Marie

مصطلحات موضوعية: Fleischqualität, Fleischverarbeitung, Strukturanalyse, Lebensmittelanalyse, Rindfleisch, Rinderhackfleisch, Hamburgerverarbeitung, Fleischstruktur, Fleischfunktionalität, Fleischqualität und -analytik, Optimierung, Verarbeitung, Ground Beef, Hamburger Processing, Meat Structure, Meat Functionality, Meat Quality & Analytic, Life sciences

وصف الملف: application/pdf

Relation: http://nbn-resolving.de/urn:nbn:de:bsz:100-opus-22756; http://opus.uni-hohenheim.de/volltexte/2024/2275/

الاتاحة: http://nbn-resolving.de/urn:nbn:de:bsz:100-opus-22756
http://opus.uni-hohenheim.de/volltexte/2024/2275/

المؤلفون: Čandek-Potokar, Marjeta, Prevolnik Povše, Maja, Škrlep, Martin, Font-I-Furnols, Maria, Novič, Marjana

المصدر: Italian Journal of Animal Science, vol. 14, pp. 45-52, 2015.

مصطلحات موضوعية: goveje meso, ANN modeli, udc:636:637, bovine, govedo, modeli za napovedovanje, meat structure, struktura mesa, klavna teža, beef, slaughter weight, meat, ANN models, mastnost mesa, forecasting models

وصف الملف: application/pdf; text/url

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______1857::92a61ff9bd8670c2ba3051deae12d962
https://dk.um.si/Dokument.php?id=114496&dn=

المصدر: Известия Оренбургского государственного аграрного университета.

مصطلحات موضوعية: ТЕХНОЛОГИЯ СОДЕРЖАНИЯ МОЛОДНЯКА,КАЗАХСКАЯ БЕЛОГОЛОВАЯ ПОРОДА,ЖИВАЯ МАССА,МЯСНАЯ ПРОДУКТИВНОСТЬ,УБОЙ,МОРФОЛОГИЧЕСКИЙ,ХИМИЧЕСКИЙ СОСТАВ МЯСА,БЕЛКОВЫЙ КАЧЕСТВЕННЫЙ ПОКАЗАТЕЛЬ,TECHNOLOGY OF YOUNG CATTLE REARING,KAZAKH WHITE-HEAD CATTLE,LIVE WEIGHT,BEEF PRODUCTIVITY,SLAUGHTER,MORPHOLOGICAL AND CHEMICAL MEAT STRUCTURE,INDEX OF PROTEIN QUALITY

وصف الملف: text/html

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______2806::04218d128b1bd01ce91b6afa487376e5
http://cyberleninka.ru/article/n/myasnaya-produktivnost-bychkov-kazahskoy-belogolovoy-porody-v-usloviyah-polupustynnoy-zony-naryn-peskov

المؤلفون: Bertram, H. C., Whittaker, A. K., Andersen, H. J., Karlsson, A. H.

مصطلحات موضوعية: Food Science & Technology, Water Distribution, Meat Structure, Water-holding Capacity, Connective Tissue, Rabbits, Extracellular-space, Muscle, Postmortem, Proteins, Pork, 1106 Food Science

Relation: orcid:0000-0002-1948-8355

الاتاحة: https://espace.library.uq.edu.au/view/UQ:41734

المؤلفون: Ulambayar, Tsedendamba

المساهمون: Thiemig, Frank, Technische Universität Berlin, Fakultät III - Prozesswissenschaften

مصطلحات موضوعية: 620 Ingenieurwissenschaften und zugeordnete Tätigkeiten, Fermentation, Kompaktfleischstruktur, Milchsäurebakterien, PH-Wert, Rekonstituiertes Fleisch, Compact meat structure, Lactic acid bacteria, PH value, Reconstituted meat

وصف الملف: application/pdf

Relation: urn:nbn:de:kobv:83-opus-14020; https://depositonce.tu-berlin.de/handle/11303/2875; http://dx.doi.org/10.14279/depositonce-2578

الاتاحة: https://depositonce.tu-berlin.de/handle/11303/2875
https://nbn-resolving.org/urn:nbn:de:kobv:83-opus-14020
https://doi.org/10.14279/depositonce-2578

المؤلفون: Razminowicz, Regina Henryka

المساهمون: Dohme, Frigga, Kreuzer, Michael

مصطلحات موضوعية: FLEISCH-FETT + FETTGEHALT DES FLEISCHES (FLEISCHPRODUKTE), MEAT FAT + FAT CONTENT OF MEAT (MEAT PRODUCTS), FLEISCH-TEXTUR + FLEISCH-FASERUNG + FLEISCHSTRUKTUR + PHYSIKALISCHE FLEISCHEIGENSCHAFTEN (FLEISCHPRODUKTE), MEHRFACH UNGESÄTTIGTE FETTSÄUREN (BIOCHEMIE), MAST-KÄLBER + FLEISCH-RINDER (RINDERHALTUNG), POLYUNSATURATED FATTY ACIDS (BIOCHEMISTRY), MASTLEISTUNGSFÜTTERUNG (TIERZUCHT), PASTURE FEEDING (ANIMAL HUSBANDRY), FATTENING CALVES + BEEF CATTLE (CATTLE HUSBANDRY), WEIDEFÜTTERUNG (TIERHALTUNG), BEEF + VEAL + MEAT OF BOVINES (MEAT PRODUCTS), MEAT TEXTURE + MEAT FIBROUSNESS + MEAT STRUCTURE + PHYSICAL MEAT PROPERTIES (MEAT PRODUCTS), RINDFLEISCH + KALBFLEISCH + FLEISCH VON RINDERARTIGEN (FLEISCHPRODUKTE), FEEDING FOR FATTENING (ANIMAL BREEDING), Agriculture, Chemical engineering, ddc:660, ddc:630, FOS: Chemical engineering

وصف الملف: application/application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a4c6cbd091c3caba0f0d1eece39ac540
https://hdl.handle.net/20.500.11850/24326

المؤلفون: Sikes, Anita

مصطلحات موضوعية: Meat, Beef, Tenderisation, Very fast chilling, High pressure processing, Pressure-heat, Meat processing technology, Meat structure, Muscle proteins, 0601 Biochemistry and Cell Biology, 0699 Other Biological Sciences, 0908 Food Sciences

Relation: orcid:0000-0002-1354-7203

الاتاحة: https://espace.library.uq.edu.au/view/UQ:0a2ff7a

المؤلفون: Casutt, Monica Maria

مصطلحات موضوعية: FLEISCH-ZUSAMMENSETZUNG + FLEISCH-CHEMIE + FLEISCH-BIOCHEMIE (FLEISCHPRODUKTE), FATS AND FATTY ACIDS IN FEEDSTUFFS (ANIMAL NUTRITION), FLEISCH-TEXTUR + FLEISCH-FASERUNG + FLEISCHSTRUKTUR + PHYSIKALISCHE FLEISCHEIGENSCHAFTEN (FLEISCHPRODUKTE), ADIPOSE TISSUES (ZOOHISTOLOGY), MEAT TEXTURE + MEAT FIBROUSNESS + MEAT STRUCTURE + PHYSICAL MEAT PROPERTIES (MEAT PRODUCTS), Agriculture, FETTGEWEBE (ZOOHISTOLOGIE), FATTENING CALVES + BEEF CATTLE (CATTLE HUSBANDRY), Chemical engineering, MASTLEISTUNG + MASTTIERHALTUNG (TIERHALTUNG), MEAT YIELD + FATTENING ANIMALS + FATTENING EFFICIENCY (ANIMAL HUSBANDRY), MEAT COMPOSITION + MEAT CHEMISTRY + MEAT BIOCHEMISTRY (MEAT PRODUCTS), FOS: Chemical engineering, MAST-KÄLBER + FLEISCH-RINDER (RINDERHALTUNG), FETTE UND FETTSÄUREN IN FUTTERMITTELN (TIERERNÄHRUNG)

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::2374c2823f16db1d5c69ece30567e3ba

المؤلفون: Ulambayar, Tsedendamba

المساهمون: Thiemig, Frank, Technische Universität Berlin, Fakultät III - Prozesswissenschaften

مصطلحات موضوعية: 620 Ingenieurwissenschaften und zugeordnete Tätigkeiten, Fermentation, Kompaktfleischstruktur, Milchsäurebakterien, PH-Wert, Rekonstituiertes Fleisch, Compact meat structure, Lactic acid bacteria, PH value, Reconstituted meat, museo, geo

Relation: http://depositonce.tu-berlin.de/handle/11303/2875

الاتاحة: http://depositonce.tu-berlin.de/handle/11303/2875