搜索结果: 1-9 共查到“食品科学技术 Postmortem”相关记录9条 . 查询时间(0.078 秒)
Effects of camptothecin, etoposide and Ca2+ on caspase-3 activity and myofibrillar disruption of chicken during postmortem ageing
Caspase-3 Ageing Ca2+ Camptothecin Etoposide Apoptosis
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2012/8/14
Recently, a novel consideration has focused on the potential relationship of apoptosis and the protease caspases and the underlying mechanism for meat postmortem tenderization. In this study, apoptosi...
Effects of boning method and postmortem aging on meat quality characteristics of pork loin
aging boning palatability pork vacuum packaging.
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2012/8/13
This work investigated the effects of boning method and postmortem aging on pork loin color, shearing value and sensory attributes. Two experiments were assigned. In Experiment I, 30 Chinese native bl...
DEFINITION OF THE OPTIMUM FREEZING TIME POSTMORTEM FOR MANUFACTURING PORK MEAT
freezing time postmortem manufacturing pork
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2012/8/13
Paired experimental design was adopted to investigate the quality difference between pork meat frozen at different times postmortem. Freezing loss, thawing loss, cooking loss, pressing loss, protein s...
Changes in the Properties of Porcine Myosin during Postmortem Aging
myosin (porcine) physicochemical changes conformational changes postmortem aging
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2009/6/17
Physicochemical and conformational changes, water-holding capacity (WHC) and the structure of heat-induced gel of porcine myosin were investigated to elucidate the relationship between denaturation of...
Mechanisms controlling pork quality development: The biochemistry controlling postmortem energy metabolism
Pork Biochemistry Glycolysis
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2012/8/13
Pale, soft and exudative (PSE) pork represents considerable economic losses for the industry due to its limited functionality and undesirable appearance. During the past several decades, exhaustive re...
Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system
Meat Tenderness Postmortem Calpain
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2012/8/10
Tenderness has been repeatedly reported as the most important quality aspect of meat. However, a number of studies have shown that a significant portion of retail meat can be considered tough. As a co...
Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes
Water-holding capacity Drip loss Calpain Proteolysis pH
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2012/8/10
Unacceptable water-holding capacity costs the meat industry millions of dollars annually. However, limited progress has been made toward understanding the mechanisms that underlie the development of d...
Effects of nitric oxide and oxidation in vivo and postmortem on meat tenderness
Nitric oxide Oxidation Tenderness Calpain
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2012/8/10
Metabolic processes in muscle tissue in vivo result in the production of reactive oxygen species and oxidative compounds including superoxide anions and nitric oxide (NO). Reactive oxygen species can ...
Mechanism Involved in the Improvement of Meat Taste during Postmortem Aging
aminopeptidases peptides free amino acids
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2010/11/24
It is well known that muscle is converted to meat as food during postmortem aging. Meat flavor as well as texture are improved during postmortem aging. The improvement of meat taste in flavor is invol...