Zobrazeno 1 - 10
of 41
pro vyhledávání: '"Marita Ruusunen"'
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 28, Iss 8, Pp 1178-1186 (2015)
Lipid oxidation, colour stability and physico-chemical quality of pork frankfurters with the incorporation of 0.30% sea buckthorn (SBT), 0.10% grape seed (GSE), 0.03% green tea (GTE), 0.12% fenugreek seed (FSE) and 0.10% Acacia catechu (ACE) were stu
Externí odkaz:
https://doaj.org/article/75c53740a8a448eb95f73298dd646f74
Publikováno v:
Agricultural and Food Science, Vol 5, Iss 6 (1996)
The muscle fibre-type properties of longissimus were compared between Landrace and Yorkshire breeds and between the sexes in an attempt to shed light on the relationship of these histochemical parameters to animal growth and carcass composition. Musc
Externí odkaz:
https://doaj.org/article/739f75d8cc624caa801bb6fa0820165c
Publikováno v:
LWT - Food Science and Technology. 55:483-489
The aim of the study was to investigate the effect of pre-rigor temperature incubation on sarcoplasmic protein characteristics in relation to meat properties within porcine muscle. Porcine Longissimus dorsi muscles were incubated at temperatures of 0
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::79a022711dab4a905013b39b6adad45c
https://doi.org/10.1016/j.lwt.2013.10.001
https://doi.org/10.1016/j.lwt.2013.10.001
Autor:
X.D. Zhu, Maria Ylä-Ajos, Marita Ruusunen, M. Gusella, Eero Puolanne, Guanghong Zhou, X.L. Xu
Publikováno v:
Meat Science. 93:600-606
This study investigated the effect of early post-mortem temperature on development of a turkey muscle's pale, soft and exudative (PSE) characteristics. Muscles obtained at 20 min post-mortem were incubated at 0, 20 and 40 °C until 4 h post-mortem an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::41a7144d7e1ba7808d5662213ac28a4a
https://doi.org/10.1016/j.meatsci.2012.11.011
https://doi.org/10.1016/j.meatsci.2012.11.011
Autor:
Eero Puolanne, Kirsi Partanen, Marita Ruusunen, Jarkko K. Niemi, Marja-Liisa Sevón-Aimonen, Liisa Voutila
Publikováno v:
Meat Science. 90:543-547
The study compared properties of Finnish Landrace×Yorkshire crossbred sows mated with Finnish Landrace (FL), Norwegian Landrace (NL), Norwegian Duroc×Norwegian Landrace (NDL), or Swedish Hampshire (SH) boars. The focus was to study the cross-sectio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::99d6aec49650ffee6c264865954c9705
https://doi.org/10.1016/j.meatsci.2011.09.010
https://doi.org/10.1016/j.meatsci.2011.09.010
Publikováno v:
British Poultry Science. 53:47-56
1. Investigations were made into the breast and leg muscle energy metabolism, and the quality of breast meat of turkeys after controlled atmosphere stunning or stun-killing (CAS) with various gas mixtures. In addition, the effect on meat quality of a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d2975996ab9d11586e7d22291bd8ccd7
https://doi.org/10.1080/00071668.2012.658025
https://doi.org/10.1080/00071668.2012.658025
Publikováno v:
Livestock Science. 127:227-237
A 2 × 2 factorial design with 32 Hereford bulls with an initial live weight (LW) of 307 kg was used to study the effects of (1) concentrate type and (2) concentrate feeding intensity on animal performance and health in cold conditions. The experimen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7960451143d423547d5765e9b6fa0508
https://doi.org/10.1016/j.livsci.2009.10.004
https://doi.org/10.1016/j.livsci.2009.10.004
Publikováno v:
Journal of the Science of Food and Agriculture. 89:2527-2534
BACKGROUND: Strips can be easily peeled from raw destructured pork (M. semimembranosus, SM muscle) by hand but in normal meat these strips break. In general, destructured meat is pale in color. Porcine SM muscles have thick muscle fibers which could
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b7bb0429266155e58f56309241d95042
https://doi.org/10.1002/jsfa.3738
https://doi.org/10.1002/jsfa.3738
Publikováno v:
Journal of the Science of Food and Agriculture. 89:890-896
BACKGROUND: There is a need to characterise connective tissue of chicken and turkey as they can be involved in meat defects. This study focused on the content and thermal stability of intramuscular connective tissue. A comparison between breast and l
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::017a3532720156210d015af2273a14dd
https://doi.org/10.1002/jsfa.3529
https://doi.org/10.1002/jsfa.3529
Publikováno v:
Suomen Maataloustieteellisen Seuran Tiedote
Sian sisäpaisteissa on todettu PSE-tyyppistä väri/rakennevirhettä. Virheellisten sisäpaistien väri on vaalea ja siinä voidaan lihassyykimput erottaa helposti toisistaan sormin repimällä. Laatuvirhe voi esiintyä joko vain pienellä alueella
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bdf709d6dc772961dcbdd1db0695b712
https://doi.org/10.33354/smst.76989
https://doi.org/10.33354/smst.76989