Longissimus - Globe Thesis

Keyword [Longissimus] Result: 1 - 20 \| Page: 1 of 2
1.	Effect Of Electrical Stimulation And Delay Chilling On Calpains Of Boine M. Longissimus
2.	Effects Of Electrical Stimulation And Delay Chilling On Calpain System Activities And The Tenderness Of Bovine M.longissimus
3.	Effect Of Suspension Methods And Aging Time On Meat Quality Of Chinese Cattle M.Longissimus Lumborum
4.	Study On Composite Preservation Technology Of Chilled Fresh Meat
5.	Effect Of Different Pre-rigor Chilling On Meat Quality Characteristics And Ultra-structure Of Chinese Yellow Cattle M. Longissimus Lumborum
6.	Effects Of Chilling Method And Electrical Stimulation On Postmortem Physical Chemical Properties And Quality Of The Cull Cow
7.	Effects Of Different Chilling Treatment On Meat Quality And Myofibrillar Ultrastructure Of Rabbit
8.	Beef Grading Method Basing On The Marbling Characteristics
9.	Differential Proteomic Analysis In M. Longissimus Of Chinese Yellow Crossbred Bulls As A Result Of Electrical Stimulation
10.	Effect Of Pelvic Suspension And Stepwise Chilling On Activity Of Calpain System In M. Longissimus Lumborum
11.	Effect Of Carcass Pre-rigor Temperature Control And Pelvic Suspension On Meat Quality Of Chinese Cattle M. Longissimus Lumborum
12.	Effect Of Different Chilling Methods On Caspase-3, 9 Activity And Tenderness Of Beef Longissimus During Postmortem
13.	Effect Of Cathepsin Land 2-hydroxy Succinic Acid On Charateristics Of Bovine Longissimus Thoracic Intramuscular Connective Tissue And Shear Force
14.	Mechanism Of Water-holding Capacity In Yak Longissimus Dorsi During Postmortem Aging Based On Proteomics
15.	Study On Diversity Of Chinese Cattle M.Longissimus Lumborum Quality Using Proteomics
16.	Effect Of Rapid Chilling On The Water-holding Capacity Of Pork
17.	Role Of Lactate Dehydrogenase In Metmyoglobin Reduction And Color Stability Of Chilled Beef Longissimus Dorsi
18.	Preliminary Study On Cattle Intramuscular Fat Deposition Ability In Longissimus Dorsi Muscle By Whole-genome Resequencing
19.	Effect Of Stepwise Chilling On Meat Color And Ultra-structure Of Chinese Cattle M.Longissimus Lumborum
20.	Effects Of Sodium Chloride On Changes In Properties Of Pork During Dehydration
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