Results 231 to 240 of about 36,603 (267)

Water distribution in porcine M. longissimus dorsi in relation to sensory properties

Meat Science, 1986
The water distribution in M. longissimus dorsi (LD) from purebred Hampshire and Swedish Yorkshire pigs was recorded by proton-pulse-NMR. Three domains of water were seen with this type of method, designated as free, extracellular and intracellular water, respectively. The relative proton population for the free water increased from 1·8% in raw, to 3·3%
S, Fjelkner-Modig, E, Tornberg
openaire   +2 more sources

PİŞİRME METODLARININ SIĞIR LONGISSIMUS DORSI KASININ ÖZELLİKLERİ ÜZERİNE ETKİLERİ

2018
The effects of different cookingmethods (boiling, frying, oven-roasting and grilling) on certain properties ofbeef longissimus dorsi were studied. Cooking loss, moisture content,color, TBARS and the composition of fatty acids were determined. The highestcooking loss was observed with regards to boiling (P < 0.05). TBARSincreased with boiling and
AŞÇIOĞLU, Çiğdem, ŞEVİK, Ramazan
openaire   +1 more source

Construction of circRNA-related ceRNA networks in longissimus dorsi muscle of Queshan Black and Large White pigs

Zeitschrift für Induktive Abstammungs- und Vererbungslehre, 2021
Kunlong Qi, Yingke Liu, Chenlei Li, Xinjian Li, Xiuling Li, Kejun Wang, R. Qiao, Xuelei Han   +7 more
semanticscholar   +1 more source

Fiber types in cetaceans’ skeletal muscle (Longissimus dorsi): immunohistochemical study

2023
Fiber types can be differentiated by analyzing the specific myosin heavy chain (MyHC) isoforms expressed by each fiber’s phenotype. The two major skeletal muscle fiber types are type I (slow-twitch) and type II (fast-twitch). Skeletal muscle type II fibers can be further subdivided into types IIa (fast red) and IIb (fast white).
Sierra Pulpillo, Eva María, Arbelo Hernández, Manuel Antonio, Caballero Cansino, María José, Herráez Thomas, Pedro Manuel, Espinosa De Los Monteros Y Zayas, Antonio, Fernández Rodríguez, Antonio Jesús   +5 more
openaire   +1 more source

Variability of Muscle Fiber Size in Bovine Longissimus Dorsi

Journal of Animal Science, 1965
L A, SWANSON, E A, KLINE, D E, GOLL
openaire   +2 more sources

Physicochemical and structural changes in myofibrillar proteins from porcine longissimus dorsi subjected to microwave combined with air convection thawing treatment

Food Chemistry, 2021
Mingming Zhu, Hong-Ju He, Zhuang-Li Kang
exaly  

Body and m. longissimus dorsi fat content in Simmental bulls

2006
Simmental breed is known as a dual purpose breed with good intramuscular fat content. In this experiment we have focused on fatty tissue share in thoracic rib cut (7th to 9th rib) and chemical fat (ether extract) in musculus longissimus dorsi (MLD). The trial comprised 710 young bulls, the progeny of sires chosen for artificial insemination, during the
Ekert Kabalin, Anamaria, Štoković, Igor, Karadjole, Ivo, Božić, Pero, Križanović, Dubravka   +4 more
openaire   +1 more source

Histoenzimsko praćenje razvitka m. longissimus dorsi svinje u intrauterinom razdoblju

1986
U ovom radu opisano je histoenzimsko praćenje mišića u svinja.
Babić, Krešimir, Gjurčević Kantura, Vesna   +1 more
openaire   +1 more source

Physicochemical and structural changes in myofibrillar proteins from porcine longissimus dorsi subjected to microwave combined with air convection thawing treatment.

Food Chemistry, 2020
Zeyu Peng, Mingming Zhu, Juan Zhang, Shengming Zhao, Hongju He, Zhuang-li Kang, Han‐jun Ma, Baocheng Xu   +7 more
semanticscholar   +1 more source

Effect of ultrasound thawing, vacuum thawing, and microwave thawing on gelling properties of protein from porcine longissimus dorsi

Ultrasonics Sonochemistry, 2020
Baohua Kong, Qian Liu
exaly