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Influence of ultrasound and proteolytic enzyme inhibitors on muscle degradation, tenderness, and cooking loss of hens during aging
ultrasonic protease inhibitor incorporating treatment myofibrillar protein Caspase-3/7 Z-DEVD-fmk
2014/2/25
The potential contribution of mechanical disruption by ultrasonics and endogenous proteolytic enzymes on the tenderisation of hen muscle were investigated. The importance of endogenous enzymes was eva...
牛肉嫩度的高光谱法检测技术（Hyperspectral Scattering Profiles for Prediction of Beef Tenderness）
牛肉嫩度 高光谱图像 多元线性回归
2009/12/28
为实现对牛肉嫩度的预测和分级，构建了试验用高光谱检测系统，在400～1000 nm波长范围内获取牛肉表面的高光谱散射图像。从高光谱图像中提取牛肉的反射光谱曲线，用step-wise逐步回归法选择 430、496、510、725、760和828 nm 6个波长建立了多元线性回归模型，用全交叉验证法验证模型的预测效果，模型的预测相关系数为0.96，预测标准差为0.64 kg。以嫩度6.0 kg为界将样...
Tenderness and oxidative stability of post-mortem muscles from mature cows of various ages
Cow Beef Proteolysis Tenderness Lipid oxidation Myoglobin
2012/8/13
Two experiments were conducted to investigate the influence of age of mature cows (2–4 yr, 6–8 yr, and 10–12 yr cows; n = 6 in each) on beef quality. In Experiment 1, Longissimus dorsi (LD) steaks wer...
Effects of nitric oxide and oxidation in vivo and postmortem on meat tenderness
Nitric oxide Oxidation Tenderness Calpain
2012/8/10
Metabolic processes in muscle tissue in vivo result in the production of reactive oxygen species and oxidative compounds including superoxide anions and nitric oxide (NO). Reactive oxygen species can ...