Zobrazeno 1 - 10
of 197
pro vyhledávání: '"K, Rosenvold"'
Publikováno v:
Meat science. 62(4)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::9c93960408d2cc70146e231504adc2b9
https://pubmed.ncbi.nlm.nih.gov/22061761
https://pubmed.ncbi.nlm.nih.gov/22061761
Publikováno v:
Meat science [Meat Sci] 2002 Dec; Vol. 62 (4), pp. 511.
Autor:
Lloyd K. Rosenvold
Publikováno v:
Early Creationist Journals ISBN: 9781003005902
Early Creationist Journals
Early Creationist Journals
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0bdfab6252cf6ec7994132534e1ccb03
https://doi.org/10.4324/9781003005902-15
https://doi.org/10.4324/9781003005902-15
Publikováno v:
Journal of Muscle Foods. 14:265-280
The purpose of this study was to investigate muscle tension and shortening in relation to tenderness in beef M. longissimus. Initially, an intercalibration of six identical rigormeters using a polyacrylamide standard showed that the rigormeters gave
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f75b146e7b20c74848e1d0e2280195d9
https://doi.org/10.1111/j.1745-4573.2003.tb00706.x
https://doi.org/10.1111/j.1745-4573.2003.tb00706.x
Publikováno v:
Hansen, L L, Agerhem, H, Rosenvold, K & Jensen, M T 2002, ' Effect of Brussels sprouts and inulin/rape seed cake on the sensory profile of pork M. longissimus dorsi ' Meat Science, vol. 61, no. 4, pp. 441-448 .
The objective of the present study was to evaluate the influence of two diets containing either Brussels sprouts or inulin/rape seed cake, compared with a standard diet (control) for slaughter pigs on flavour and odour attributes and sensory profile
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::709520cf288a017fe7ccc9664a341051
https://doi.org/10.1016/s0309-1740(01)00218-2
https://doi.org/10.1016/s0309-1740(01)00218-2
Autor:
K. Rosenvold
The purpose of freezing is to preserve product attributes at a desirable level for as long as possible. Freezing the product, frozen storage, and thawing can induce structural damage in the muscle tissue and oxidation with extended storage times, whi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8955ed2582cb649d8748708c6183e607
https://doi.org/10.1016/b978-0-12-384731-7.00126-4
https://doi.org/10.1016/b978-0-12-384731-7.00126-4
Autor:
K. Rosenvold, M.M. Reis
The near-infrared (NIR) – 700–2500 nm – spectrum is composed of bands associated with overtones and combinations of fundamental molecular vibrations. NIR spectroscopy is a rapid, noninvasive, and nondestructive technique that has the potential
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::83b5f29dcdeda96649339d66d96aa0d1
https://doi.org/10.1016/b978-0-12-384731-7.00250-6
https://doi.org/10.1016/b978-0-12-384731-7.00250-6
Publikováno v:
Journal of animal science. 91(12)
The objectives of this study were to determine the effects of different forage regimes and modified atmosphere packaging (MAP) systems [high oxygen (HiOx-MAP): 80% O2 and 20% CO2; and CO2-MAP: 20% CO2 and 80% N2] on color and lipid oxidation stabilit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::e99b42e882d866b4c1d145271b52f422
https://pubmed.ncbi.nlm.nih.gov/24085415
https://pubmed.ncbi.nlm.nih.gov/24085415
Publikováno v:
Journal of animal science. 88(5)
The current pork slaughter process is primarily optimized to reduce cooler shrink and the incidence of PSE pork. Elimination of the halothane gene and improved preslaughter handling have decreased the incidence of PSE pork and improved the water-hold
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::f048aa94119f96606f376627e5f554aa
https://pubmed.ncbi.nlm.nih.gov/20118418
https://pubmed.ncbi.nlm.nih.gov/20118418
Publikováno v:
Journal of animal science. 81(1)
The aim of the study was to investigate how feeding-induced changes in muscle glycogen stores affect the ratio of between the glycogen pools, pro- and macroglycogen. Pro- and macroglycogen content were determined in longissumus muscle from slaughter
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::154ead7104ca9d4c2fd6e5105bcc253f
https://pubmed.ncbi.nlm.nih.gov/12597382
https://pubmed.ncbi.nlm.nih.gov/12597382