Longissimus - Globe Thesis

Keyword [Longissimus] Result: 21 - 37 \| Page: 2 of 2
21.	Quality Changes Of Pork Longissimus Dorsi With Different Frozen Storage Time
22.	Effect Of Immersion Solution Freezing On The Quality Of Pork Longissimus Dorsi And Its Processing Products
23.	Effect Of Variable Temperature Treatment On Pork Quality And Its Mechanism After Slaughter
24.	Study The Effects Of Fasting And Gender On The Slaughter Performance And Meat Quality Of Dezhou Donkey And Its Mechanisms
25.	Relationships between nutrient components of longissimus muscle and beef palatability traits and influence of finishing diet on beef quality
26.	Involvement of protein degradation, calpain autolysis and protein nitrosylation in fresh meat quality during early postmortem refrigerated storage
27.	The influence of wet-aging and vacuum-package storage on bloom development of beef gluteus medius, longissimus thoracis, semimembranosus , and triceps brachii
28.	Formation of key flavour precursors in bison Longissimus dorsi muscle: Effect of chilled storage conditioning
29.	Evaluation and modeling of cooking parameters to optimize tenderness of beef biceps femoris and longissimus lumborum muscles
30.	The development of a pre-slaughter blood calcium loading strategy to enhance beef muscle tenderness
31.	Study On The Influence Of Na~+/K~+ On Beef Myosin System
32.	Effect Of Low Voltage Electrostatic Field-Assisted Frozen Storage/Thawing On Quality Of Pork
33.	Study On The Effect Of Exogenous Lysine And Arginine On The Water Holding Capacity Of The Frozen Porcine Longissimus Lumborum And Its Mechanism
34.	Effects Of Ultrasound-assisted Freezing On Pork Quality And Myofibrillar Protein Structure And Function
35.	Study On Difference Of Eating Quality From Three Kinds Of Pork Longissimus
36.	Effect Of Changes In Myocyte Mitochondrial Electron Transport Chain On Color Stability Of Cooled Qinchuan Beef In Storage
37.	The Effect Of Low-frequency Magnetic Field Assisted Thawing On Porcine Quality With Myofibrillar Proteins Properties
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