Influence of slaughter weight and stress gene genotype on the water-holding capacity and protein gel characteristics of three porcine muscles
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference22 articles.
1. Influence of slaughter weight on growth and carcass characteristics, commercial cutting and curing yields, and meat quality of barrows and gilts from two genotypes.
2. Gelation characteristics of muscle proteins from pale, soft, exudative (PSE) pork
3. Pork Quality: Genetic and Metabolic Factors;De Smet,1992
Cited by 37 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Chromium Methionine and Ractopamine Supplementation in Summer Diets for Grower–Finisher Pigs Reared under Heat Stress;Animals;2023-08-19
2. Yam Bean (Pachyrhizus erosus L. Urban) Powder Improves Grass Carp Myofibrillar Protein Gel by Forming Disulfide Bonds, Hydrogen Bonds, and Proper Microstructure;Foods;2023-05-21
3. Antioxidant and Antibacterial Effect of Agaricus brasiliensis Extract on Raw and Cooked Pork Patties during Storage;Agriculture;2023-01-31
4. Use of Pleurotus ostreatus to Enhance the Oxidative Stability of Pork Patties during Storage and In Vitro Gastrointestinal Digestion;Foods;2022-12-16
5. Direct current magnetic field: An optional strategy for reducing pyrophosphate in gelatinous meat products;LWT;2022-11
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3