Zobrazeno 1 - 10
of 87
pro vyhledávání: '"M. RENERRE"'
Publikováno v:
INRAE Productions Animales, Vol 3, Iss 4 (1990)
Les caractéristiques de couleur et de fermeté de 27 échantillons de tissu adipeux récoltés en abattoir (4 blancs, 4 jaunes, 19 brun-rouge) ont été décrites par différentes méthodes utilisables en abattoir ou en laboratoire (en particulier,
Externí odkaz:
https://doaj.org/article/3384c9ae98124dca840877f96a5cedd9
Publikováno v:
International Journal of Food Science and Technology
International Journal of Food Science and Technology, Wiley, 1994, 29, pp.1-8
International Journal of Food Science and Technology, Wiley, 1994, 29, pp.1-8
1H NMR spectroscopy was used to determine first order rate constants at four temperatures (300, 304, 308, 312 K) and activation energies of the autoxidation reaction for oxymyoglobin. the haeminic pigment was purified from two bovine muscles with dif
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aed158cc1d521516028c07ae0e604e07
https://doi.org/10.1111/j.1365-2621.1994.tb02040.x
https://doi.org/10.1111/j.1365-2621.1994.tb02040.x
Autor:
M. Renerre
Publikováno v:
International Journal of Food Science & Technology. 25:613-630
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9443203848543e0068bb5a8bb638cc73
https://doi.org/10.1111/j.1365-2621.1990.tb01123.x
https://doi.org/10.1111/j.1365-2621.1990.tb01123.x
Autor:
M. Renerre
Publikováno v:
Sciences des Aliments. 23:61-64
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0e5d895d510f6efb58bce9d14cf72f94
https://doi.org/10.3166/sda.23.61-64
https://doi.org/10.3166/sda.23.61-64
Publikováno v:
Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 1995, 43 (3), pp.651-656
Journal of Agricultural and Food Chemistry, American Chemical Society, 1995, 43 (3), pp.651-656
The aim of this work was to better understand the oxidative processes which regulate lipid and myoglobin oxidation during an 8-day storage period of two bovine muscles: Longissimus lumborum (LL), stable from viewpoint of color stability, and Psoas ma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7a570362a4abb1660b40af358685039d
https://doi.org/10.1021/jf00051a018
https://doi.org/10.1021/jf00051a018
Publikováno v:
Meat Science
Meat Science, Elsevier, 1993, 35 (1), pp.79-92
Meat Science, Elsevier, 1993, 35 (1), pp.79-92
Forty-five Charolais steers were fed one of four experimental regimes containing maize silage and maize grain supplemented with either protected soyabean-rapessed meal or linseed meal. The first three regimes were formulated to supply the same energy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dc61f24f12d80431aa5ea680233fbe1c
https://doi.org/10.1016/0309-1740(93)90071-o
https://doi.org/10.1016/0309-1740(93)90071-o
Publikováno v:
INRAE Productions Animales. 3:275-285
Les caractéristiques de couleur et de fermeté de 27 échantillons de tissu adipeux récoltés en abattoir (4 blancs, 4 jaunes, 19 brun-rouge) ont été décrites par différentes méthodes utilisables en abattoir ou en laboratoire (en particulier,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f026f4ab259e5be149cdb1587fce3086
https://doi.org/10.20870/productions-animales.1990.3.4.4386
https://doi.org/10.20870/productions-animales.1990.3.4.4386
Publikováno v:
Meat Science
Meat Science, Elsevier, 2006, 73 (3), pp.536-543. ⟨10.1016/j.meatsci.2006.02.005⟩
Meat Science, Elsevier, 2006, 73 (3), pp.536-543. ⟨10.1016/j.meatsci.2006.02.005⟩
International audience; The objective of this study was to investigate the effect of chemical oxidation on proteolysis susceptibility of myofibrillar proteins. Myofibrils were prepared from pig M. longissimus dorsi and oxidised by a hydroxyl radical
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::09f084c478d5715ae3d03827c6c450f1
https://hal.inrae.fr/hal-02884675
https://hal.inrae.fr/hal-02884675
Publikováno v:
British poultry science. 44(5)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::c592eff1401a0cfe79f9cf45f526d39e
https://pubmed.ncbi.nlm.nih.gov/14965111
https://pubmed.ncbi.nlm.nih.gov/14965111
Publikováno v:
Meat science. 69(1)
Effects of pasture- or mixed-diet finishing mode on colour and lipid stability were measured in meat from Charolais steers, heifers and cows of different ages after refrigerated storage. Meats from pasture- and mixed-diet finished cattle have more or
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3bd7a1dfb658e38463540271c2f5f9d4
https://pubmed.ncbi.nlm.nih.gov/22062653
https://pubmed.ncbi.nlm.nih.gov/22062653