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Mechanisms controlling pork quality development: The biochemistry controlling postmortem energy metabolism
Pork Biochemistry Glycolysis
2012/8/13
Pale, soft and exudative (PSE) pork represents considerable economic losses for the industry due to its limited functionality and undesirable appearance. During the past several decades, exhaustive re...
Identification of pork quality parameters by proteomics
Meat quality Marker proteins Proteomics Driploss
2012/8/13
A major parameter for quality of pork is its waterholding capacity (WHC). Prediction of WHC immediately after slaughter would be of benefit both to slaughterhouses for reasons of better logistics and/...