Zobrazeno 1 - 10
of 164
pro vyhledávání: '"Hanwoo Beef"'
Autor:
Myung Sun Park, Borhan Shokrollahi, Ui Hyung Kim, Jeong Il Won, Soo-Hyun Cho, Shil Jin, Sung Sik Kang, Sung Jin Moon, Kyung-Hwan Um, Ki Suk Jang, Hyoun Ju Kim, Nam Young Kim, Sung Woo Kim, Sun Sik Jang, Hyun-Jeong Lee
Publikováno v:
Frontiers in Veterinary Science, Vol 10 (2023)
IntroductionThis study aimed to evaluate the implications of supplementary nutrition during the mid-to-late pregnancy on various parameters in Hanwoo cows and their subsequent neonatal calves.Materials and methodsEight Hanwoo cows in their first pari
Externí odkaz:
https://doaj.org/article/1e49a219a82542d4a91e0ca6dc20c740
Publikováno v:
Journal of Animal Science and Technology, Vol 64, Iss 6, Pp 1173-1183 (2022)
Adipogenesis is a complex process comprising commitment and a differentiation stages. Through research, many different transcriptional factors were found to mediate preadipocyte commitment and differentiation. Lysine has a potential of regulating the
Externí odkaz:
https://doaj.org/article/dd5bb512cb7843bf9e2be1be45627652
Publikováno v:
Foods, Vol 13, Iss 1, p 37 (2023)
This study investigated the effect of localized electrical stimulation on Hanwoo beef quality. It focused on the chemical and physical properties of the Longissimus thoracis (LT) and Biceps femoris (BF) muscles, and it explored the implications of ca
Externí odkaz:
https://doaj.org/article/f51971db512a4b5b8cd051d7fc6476d0
Akademický článek
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Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 32, Iss 2, Pp 282-289 (2019)
Objective This study aimed to elucidate whether innovative sous vide treatment has a significant influence on the beef semitendinosus muscle as compared to common sous vide treatment and traditional cooking. Methods The innovative sous vide treatment
Externí odkaz:
https://doaj.org/article/ada883d83c8b4741ba7b15dcbb1a9815
Akademický článek
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Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 205-212 (2018)
In this study, crude peptide fractions from Hanwoo loins were released by injecting with proteolytic enzymes [no enzymes (control); protease type XIII (E1); thermolysin (E2); and combination of E1 and E2 (E3)] and their bioactivities were determined.
Externí odkaz:
https://doaj.org/article/02767e6325964881953b0a8e852e8dcc
Publikováno v:
Italian Journal of Animal Science, Vol 15, Iss 2, Pp 256-263 (2016)
Marbling is the intramuscular deposition of adipose tissue and is said to be directly associated with beef quality. Nutritional manipulations are a common practice among beef cattle producers in order to achieve better quality meat. The objective of
Externí odkaz:
https://doaj.org/article/4f74491a12bd444fa624478f011a87cc
Autor:
C. G. Dang, S. H. Cho, A. Sharma, H. C. Kim, G. J. Jeon, S. H. Yeon, S. K. Hong, B. Y. Park, H. S. Kang, S. H. Lee
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 27, Iss 9, Pp 1328-1335 (2014)
Significant SNPs associated with Warner-Bratzler (WB) shear force and sensory traits were confirmed for Hanwoo beef (Korean cattle). A Bonferroni-corrected genome-wide significant association (p
Externí odkaz:
https://doaj.org/article/00fdfa3838d448979fb73af132ab4afc
Akademický článek
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