机译:包装系统和储存时间对与牛肉嫩度相关的肌原纤维蛋白降解和氧化过程的影响
Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences-SGGW, 02-776 Warsaw, Poland;
Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences-SGGW, 02-776 Warsaw, Poland;
Institute of Meat Technology, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-624 Poznań, Poland;
Institute of Meat Technology, Faculty of Food Science and Nutrition, Poznań University of Life Sciences, 60-624 Poznań, Poland;
Department of Technique and Food Development, Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences-SGGW, 02-776 Warsaw, Poland;
Beef; Protein degradation; Oxidation; Polymerization; Tenderness;
机译:不同模型氧化系统对牛肉成熟过程中肌原纤维蛋白氧化过程的比较
机译:流体压力加工和老化对牛肉条里脊肉嫩度和肌原纤维蛋白的影响。
机译:包装系统和存储时间可作为全肌肉牛肉干,猪肉和牛肉熏肠棒上李斯特菌李斯特菌的致死控制
机译:KAMPAENGSAEN牛肉老化期间的肌原纤维蛋白降解
机译:在80%氧气改性的空气包装中,原料表面积,储存时间和抗氧化剂对绞碎牛肉的颜色和氧化稳定性的影响。
机译:超声和5-单磷酸腺苷盐渍化对牛肉肌原纤维蛋白嫩度和结构的影响
机译:20.肌肉类型和储存时间对牛肉肌原纤维蛋白比例的影响
机译:在冷藏3天和10天后,用大豆蛋白延长的碎牛肉,纹理大豆蛋白和碎牛肉的细菌种群。