Results 41 to 50 of about 4,775 (153)
Effects of Curing Time on the Edible Quality and Oxidation Characteristics of Complex Low-sodium Yak Meat [PDF]
In order to investigate the effect of curing time on the edible quality and oxidative characteristics of compound low-sodium yak meat products, in this experiment, complex low-sodium yak meat was selected to investigate the effects of curing time (12, 18,
Daoliang LAN +6 more
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Analysis of Quality Differences between Tibetan Pork and Duroc×Landrace×Yorkshire Pork under Different Thermal Processing [PDF]
To examine the quality variations between Tibetan pork and Duroc×Landrace×Yorkshire (DLY) pork subjected to different thermal processing methods, this study analyzed changes in cooking loss rate, shear force, texture, and color under boiling, frying, and
Chunhui ZHANG +5 more
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Objective: To discuss the overall care plan of patients with rhabdomyolysis. Methods: Combining retrospective investigation with evidence-based nursing method, care measures of patients with rhabdomyolysis in clinical practice were analyzed, and care ...
Lin, Jing, Wang, Hai-bo
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Effect of Liquid Nitrogen Quick Freezing on the Quality Characteristics of Prepared Chicken Chops during Frozen Storage [PDF]
To investigate the impact of liquid nitrogen quick freezing on the quality of prepared chicken chops during frozen storage, this study compared −18 ℃ air freezing with −80 ℃ and −100 ℃ liquid nitrogen quick freezing.
Han YANG +7 more
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血清中性粒细胞明胶酶相关载脂蛋白对过敏性紫癜早期肾损害诊断的价值
Zhongguo shiyan zhenduanxue, 2011 目的研究血清中性粒细胞凝胶酶载脂蛋白（NGAL）对过敏性紫癜患儿早期肾损伤诊断的价值。方法对42例过敏性紫癜患儿其中男26例、女16例,根据24h尿蛋白定量或尿红细胞分为三组:H1组（18例）:尿蛋白、尿红细胞正常;轻度肾损害组H2组（14例）:尿微量白蛋白40 mg/m2/h;另取同期门诊健康体检患儿12例做C组对照组。每组均采用ELISA法检测患者血清NGAL（sNGAL）水平,全自动生化仪检测血肌酐及尿素氮。结果过敏性紫癜患儿血清NGAL水平随着尿蛋白排除增加而升高,各组之间比较差异均有统计学意义（
张玉晶, 孙昱, 赵霞霞
doaj
, 2017 运动性横纹肌溶解症在1971年首先被提出,主要是指由于剧烈运动后肌纤维崩解断裂从而导致肌细胞内容物释放入血液引起的一系列临床综合征,以肌肉肿痛、全身乏力 ...
贺王伟, 黄宇, 黄峥嵘
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Zhongguo shiyan zhenduanxue, 2013 目的探讨GB/T 20470-2006国家标准和生物学变异确定的质量规范在唐山地区室间质量评价中的应用。方法对唐山地区参加室间质评的单位对钾、钠、氯、钙、磷、葡萄糖、总胆红素、尿素、尿酸、肌酐、白蛋白、总蛋白、胆固醇、三酰甘油、丙氨酸转氨酶、天冬氨酸转氨酶、γ-谷氨酰基转移酶、肌酸激酶、乳酸脱氢酶等19个检测项目进行评价。结果评价项目以基于GB/T 20470-2006国家标准和生物学变异导出的允许总误差作为室间质评评价标准计算出及格率,质量规范变窄后,钠、氯、钙、总蛋白、白蛋白、肌酐的合格率明显降低 ...
徐彪, 笪思颖, 戎秀格
doaj
Progress on the Mechanism of Interaction between Volatile Flavor Substances and Muscle Proteins [PDF]
Flavor significantly influences the quality of meat and meat products. The dynamic equilibrium between the release and retention of volatile flavor compounds, influenced by the interaction of muscle proteins and flavor compounds, is crucial in ...
Aiyun HAN +7 more
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Effect of Low Temperature and Long Duration Scalding on Feather Removing and Breast Meat Over Heated of Spent Laying Hens [PDF]
The purpose of this study was to reduce the loss of spent laying hens during slaughtering by adjusting the parameters of scalding. The research object of this study was the spent laying hens with a rearing age of more than 400 days. The research meant to
Chun ZHU +8 more
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Research Progress on the Mechanism for the Effect of Ubiquitination on Meat Quality [PDF]
Meat quality is closely related to consumer experience and the benefits of deep processing enterprises, and it is influenced by diverse and complex factors.
WANG Mengxue, LIU Jitong, LI Jiqiang, ZHANG Lei, LIU Chenyue, ZHAO Wenyue, CHENG Haijian, TONG Lin, MAO Yanwei, ZHANG Yimin
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