교보문고 SCHOLAR 스콜라
이 자료는 국가지식 연계기관과의 협약에 따라 무료로 제공됩니다.
원문을 이용하시기 위해서는 연계기관의 정책을 따르고 있으니
궁금하신 사항은 연계기관을 통해 문의하시기 바랍니다.
곧 연계기관으로 이동합니다
본문내용 바로가기
홈 > 한국축산식품학회 > Food Science of Animal Resources
논문 표지

Muscle Fiber Characteristics on Chop Surface of Pork Loin (M. longissimus thoracis et lumborum) Associated with Muscle Fiber Pennation Angle and Their Relationships with Pork Loin Quality

원문보기 원문저장 인용정보복사 구매 4,240원

국문 초록

* 현재 컨텐츠 정보를 준비 중에 있습니다.

영문 초록

The influence of muscle architecture on muscle fiber characteristics and meat quality has not been fully elucidated. In the present study, muscle fiber characteristics on the chop surface of pork loin...

[더보기]

목차

Introduction
Materials and Methods
Results
Discussion
Conclusion
Conflicts of Interest
Acknowledgements
Author Contributions
Ethic Approval
References

해당 간행물 수록 논문

Overview of Studies on the Use of Natural Antioxidative Materials in Meat Products
Evaluation of Antioxidant Activity of Cudrania tricuspidata (CT) Leaves, Fruit Powder and CT Fruit in Pork Patties during Storage
Quality Assessment of Beef Using Computer Vision Technology
Comparison of Tastes-Related Components and Eating Quality between Hanwoo Steer and Cow Longissimus thoracis Muscles
Metabolomics Analysis of the Beef Samples with Different Meat Qualities and Tastes
Description of Kinetic Behavior of Pathogenic Escherichia coli in Cooked Pig Trotters under Dynamic Storage Conditions Using Mathematical Equations
Effect of Sodium-Alternative Curing Salts on Physicochemical Properties during Salami Manufacture
Muscle Fiber Characteristics on Chop Surface of Pork Loin (M. longissimus thoracis et lumborum) Associated with Muscle Fiber Pennation Angle and Their Relationships with Pork Loin Quality
Effect of Multiple Freeze-Thaw Cycles on Myoglobin and Lipid Oxidations of Grass Carp (Ctenopharyngodon idella) Surimi with Different Pork Back Fat Content
Effect of Sodium Nitrite, Sodium Chloride and Concentrated Seawater on Physicochemical Properties of Meat Emulsion System
Investigating the Effects of Chinese Cabbage Powder as an Alternative Nitrate Source on Cured Color Development of Ground Pork Sausages
Anti-Biofilm Effect of Egg Yolk Phosvitin by Inhibition of Biomass Production and Adherence Activity against Streptococcus mutans
Psychobiotic Effects of Multi-Strain Probiotics Originated from Thai Fermented Foods in a Rat Model
Effects of Gelatin Hydrolysates Addition on Technological Properties and Lipid Oxidation of Cooked Sausage
Effects of Lotus (Nelumbo nucifera) Leaf Hot Water Extracts on the Quality and Stability of Eggs using Ultrasonication Treatment during Storage
Advanced Tenderization of Brine Injected Pork Loin as Affected by Ionic Strength and High Pressure