Effect of Malondialdehyde Oxidation on Physicochemical Properties and Color Stability of Yak Meat Sarcoplasmic Proteins [PDF]
, 2023 Sarcoplasmic proteins (SP) derived from yak meat were oxidized by malondialdehyde (MDA) at different concentrations. The effects of lipid oxidation on physicochemical properties and color stability of SP were investigated by evaluating side-chain amino ...
CHEN Lamei, TANG Shanhu, LI Sining, LI Jinjin, ZHAO Jiaying, LI Qiaoyan
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Duchenne型肌营养不良症基因携带者检出的血清生化研究 [PDF]
Zhongshan Daxue xuebao. Yixue kexue ban, 1989 本文测定分析了85名Duchenne型肌营养不良症基因携带者及125名女性正常对照组血清肌酸激酶(CK)、肌酸激酶MB同功酶(CK-MB)、乳酸脱氢酶(LDH)、丙酮酸激酶(PK)、肌红蛋白(Mb),结果表明在携带者检出中,单项指标以Mb或CK为佳,联合应用多项指标提高检出效果,以CK、LDH、Mb的组合最为合理。
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Effect of Calcium Chloride on Energy Level and Quality of Tan Sheep Meat during Postmortem Aging [PDF]
, 2023 Our purpose was to clarify the effect of CaCl2 treatment on the energy level and quality of Tan sheep meat during postmortem aging. Tan sheep hind leg meat was injected with 200 mmol/L CaCl2 solution, and aged at 4 ℃ for 0, 2, 4, 6, and 8 days.
CHEN Xueyan, LUO Ruiming, ZHANG Qian, WANG Jinxia, LI Rong, HU Lijun
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Research Progress in the Formation of Quality of Dry-Aged Beef and Approaches for Its Added Value [PDF]
, 2023 Dry aging is an effective method to improve the quality and value of meat. Meat quality characteristics such as tenderness and flavor can be significantly improved through a series of biochemical reactions.
LIU Yinchu, GAO Xiaoguang, ZHANG Songshan, LEI Yuanhua, XIE Peng, SUN Baozhong, WEI Meng, LIU Xiaochang
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Research Progress on the Quality Formation Mechanism of Dry-Aged Meat [PDF]
, 2023 Dry-aging is the aerobic aging process where meat carcasses or primal cuts are hanged and aged for a period of time (28 to 55 days, or even longer) under specific environmental conditions of temperature (0–4 ℃), relative humidity (61%–85%), and air flow (
YU Qianqian, LIU Qianqian, GU Xuejing, ZHANG Zeyang, WEN Rongxin, SUN Chengfeng
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Zhongguo shiyan zhenduanxue, 2023 目的 分析肌钙蛋白T(cTnT)与急性失代偿心力衰竭(ADHF)患者容量负荷的关系。方法 记录一般资料并测定cTnT水平、NT-proBNP、血清清蛋白、血红蛋白、红细胞比容等容量性指标水平。结果 3组清蛋白、血红蛋白、红细胞比容比较，观察组健康组 ...
罗昊, 李睿
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Effect of Walnut Protein on the Quality of Prepared Food [PDF]
, 2021 China is rich in walnut meal resources, the protein content of walnut meal is high, but it has not been fully utilized. Low fat food is in line with people’s health consumption concept, but it often has some problems such as high hardness, low moisture ...
GUO An-min +6 more
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Clinical and literature review of a case of myopathic form of carnitine palmitoyltransferase Ⅱ deficiency [PDF]
Objective To explore the correlations of genotype and phenotype of myopathic form of carnitine palmitoyltransferase Ⅱ (CPT Ⅱ) deficiency and to improve the clinical understanding of the disease.
LU Guangshuang, XIA Mingnong, CHENG Yun, HU Jie, LI Wenbo, ZHANG Fan, YANG Wu
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Mechanistic Links between Key Lipid Oxidation Products and Color of Beef Steaks during Storage under High-Oxygen Modified Atmosphere Packaging: A Non-microbial Perspective [PDF]
This study investigated the changes in the color and key lipid oxidation products of beef M. longissimus dorsi steaks from fattened cattle during chilled storage under high-oxygen modified atmosphere packaging (HiOx-MAP) under the premise of excluding ...
SUN Yanan, LI Dan, YANG Xiaoyin, MENG Xianyong, SUN Yukun, MAO Yanwei, ZHANG Yimin, HAO Jiangang, LIANG Rongrong
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Correlation between Cellular Autophagy and Color Changes in Qinchuan Cattle Meat during Postmortem Aging [PDF]
In order to investigate the occurrence of cellular autophagy and its effect on the meat color of Qinchuan cattle during postmortem aging, the changes in the meat color, relative myoglobin content, metmyoglobin reductase activity (MRA), beclin1 ...
LIANG Yanqun, SI Jianfang, MA Meng, GAO Shuang, LI Yalei, LUO Ruiming
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