Zobrazeno 1 - 10
of 1 022
pro vyhledávání: '"Gas stunning"'
Autor:
Alam, Muhammad Shahbubul1,2 (AUTHOR), Song, Dong-Heon1 (AUTHOR), Lee, Jeong-Ah1,3 (AUTHOR), Hoa, Van-Ba1 (AUTHOR), Hwang, Inho2 (AUTHOR), Kim, Hyoun-Wook1 (AUTHOR), Kang, Sun-Moon1 (AUTHOR), Cho, Soo-Hyun1 (AUTHOR), Seol, Kuk-Hwan1 (AUTHOR) seolkh@korea.kr
Publikováno v:
Animals (2076-2615). Sep2022, Vol. 12 Issue 17, p2249. 13p.
Autor:
Alam, Muhammad Shahbubul1,2 (AUTHOR), Song, Dong-Heon1 (AUTHOR), Lee, Jeong-Ah1,3 (AUTHOR), Hoa, Van-Ba1 (AUTHOR), Kim, Hyoun-Wook1 (AUTHOR), Kang, Sun-Moon1 (AUTHOR), Cho, Soo-Hyun1 (AUTHOR), Hwang, Inho2 (AUTHOR), Seol, Kuk-Hwan1 (AUTHOR) seolkh@korea.kr
Publikováno v:
Animals (2076-2615). Nov2022, Vol. 12 Issue 22, p3155. 16p.
Publikováno v:
In animal February 2021 15(2)
Autor:
Muhammad Shahbubul Alam, Dong-Heon Song, Jeong-Ah Lee, Van-Ba Hoa, Inho Hwang, Hyoun-Wook Kim, Sun-Moon Kang, Soo-Hyun Cho, Kuk-Hwan Seol
Publikováno v:
Animals, Vol 12, Iss 17, p 2249 (2022)
The objective of present study was to investigate the feasibility of utilizing only high concentration of nitrogen gas in the stunning of pigs and its effects on the quality traits of the meat and small intestine.To conduct this experiment, three tre
Externí odkaz:
https://doaj.org/article/57ba52a1b6964d5286c6b34a1960fb95
Akademický článek
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Publikováno v:
Journal of Animal Science and Biotechnology, Vol 9, Iss 1, Pp 1-12 (2018)
Abstract Background Meat color and lipid peroxidation are important traits related to meat quality. CO2 concentration is a critical factor that can affect meat quality in the commercial use of gas stunning (GS). However, the effect and mechanism of C
Externí odkaz:
https://doaj.org/article/9acd1a0c13f04c8abcf19e2a1c3dd14d
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 4, Pp 70-77 (2021)
The introduction of modern poultry processing technologies in the Republic of Kazakhstan requires a comprehensive study of the quality characteristics of the finished product. In the presented scientific work the influence of modern methods of stunni
Externí odkaz:
https://doaj.org/article/b2cfe6d9a79d4b1a8f4e568f915d93e0
Publikováno v:
Теория и практика переработки мяса, Vol 5, Iss 2, Pp 39-44 (2020)
The aim of the research was to establish an effect of gas stunning of pigs at slaughter on the condition of the internal organs and pork functional-technological characteristics. The experiment was carried out in the conditions of the operating enter
Externí odkaz:
https://doaj.org/article/788a4ef04fdc4b70ad0b12f4b41bcb17
Autor:
Muhammad Shahbubul Alam, Dong-Heon Song, Jeong-Ah Lee, Van-Ba Hoa, Hyoun-Wook Kim, Sun-Moon Kang, Soo-Hyun Cho, Inho Hwang, Kuk-Hwan Seol
Publikováno v:
Animals, Vol 12, Iss 22, p 3155 (2022)
The objectives of this study were to elucidate the effect of different high-concentration levels of inert gases (Ar and N2) on heme-pigment solutions and on the color of the blood, meat, and small intestine of rabbits; and to figure out the proper co
Externí odkaz:
https://doaj.org/article/6b8bd6fc83134054870902c05a00b63f
Akademický článek
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