首页> 外文期刊>Journal of animal science >Effects of polyvinyl chloride overwrap film, high-oxygen modified atmosphere packaging, or ultra-low-oxygen modified atmosphere packaging on bone marrow discoloration in beef humerus, rib, thoracic vertebra, and scapula

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Effects of polyvinyl chloride overwrap film, high-oxygen modified atmosphere packaging, or ultra-low-oxygen modified atmosphere packaging on bone marrow discoloration in beef humerus, rib, thoracic vertebra, and scapula

机译：聚氯乙烯外包装膜，高氧气调包装或超低氧气调包装对牛肉肱骨，肋骨，胸椎和肩骨骨髓变色的影响

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来源
《Journal of animal science》 |2006年第3期|共页
作者
Milliken?G. A.;
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正文语种
中图分类畜牧、动物医学、狩猎、蚕、蜂;
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机译：与真空和高氧气调包装相比，真空皮肤包装对牛肉长腰肉颜色稳定性的影响
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机译：百里香（Thymus vulgaris）和迷迭香（Rosmarinus officinalis）精油对Brochothrix thermosphacta和在高氧改性气氛下包装的牛肉的货架期的影响
3. Comparison of ascorbic acid and sodium erythorbate: Effects on the 24 h display colour of beef lumbar vertebrae and longissimus lumborum packaged in high-oxygen modified atmospheres [J] . R.A. Mancini, M.C. Hunt, M. Seyfert, Meat Science . 2007,第1期

机译：抗坏血酸和异抗坏血酸钠的比较：在高氧改性气氛下包装的牛肉腰椎和腰椎长肌对24小时显示颜色的影响
4. High-oxygen modified atmosphere packaging induced protein polymerization of myosin heavy chain and decreased tenderness of ovine M. longissimus during retail display [C] . Kim Y.H.B., Bodker S., Rosenvold K. ICoMST 2011;International conference of meat science and technology . 2012

机译：高氧气调包装在零售展示过程中诱导了肌球蛋白重链的蛋白质聚合反应，并降低了绵羊长支链丝菌的嫩度
5. Effects of Rosemary and Green Tea Antioxidants on Ground Beef Patties in Traditional and Modified Atmosphere Packaging [D] . Yoder, Laura Elaina. 2020

机译：迷迭香和绿茶抗氧化剂对传统和改装气氛包装碎牛肉馅饼的影响
6. Effects of vacuum and high-oxygen modified atmosphere packaging on physico-chemical and microbiological properties of minced water buffalo meat [O] . Rahimeh Jaberi, Güzin Kaban, Mükerrem Kaya 2019

机译：真空和高氧气调包装对水牛切碎肉理化和微生物特性的影响
7. Effects of packaging on bone marrow discoloration in beef arm, rib, shoulder blade, and thoracic vertebra bones [O] . Grobbel J.P., Dikeman Michael E., Smith J. Scott, 2005

机译：包装对牛肉臂，肋骨，肩blade骨和胸椎骨的骨髓变色的影响

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