Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Qun-li Yu"'
Publikováno v:
Food Chemistry: X, Vol 17, Iss , Pp 100573- (2023)
In the present study, we studied the effect of high oxygen-modified packaging (HiOx-MAP) on yak meat tenderness and the underlying mechanism. HiOx-MAP significantly increased the myofibril fragmentation index (MFI) of yak meat. In addition, western b
Externí odkaz:
https://doaj.org/article/485990bd66104f61a9d65eaeb24fa51e
Autor:
Yi-Xuan Liu, Xiao-Ming Ma, Lin Xiong, Xiao-Yun Wu, Chun-Nian Liang, Peng-Jia Bao, Qun-Li Yu, Ping Yan
Publikováno v:
Frontiers in Veterinary Science, Vol 7 (2021)
The objective of this study was to investigate the effects of intensive fattening with total mixed rations (TMR) on carcass characteristics, meat quality, and chemical composition of the yak meat. Theoretical data has been provided for evaluating the
Externí odkaz:
https://doaj.org/article/6043416b17744dcc83ec1ff9ea3e7a4c
Publikováno v:
Ultrasonics Sonochemistry, Vol 70, Iss , Pp 105345- (2021)
The objective of this study was to assess the effects of ultrasound-assisted thawing (UAT) on the quality of longissimus dorsi muscles from white yak meat (WYM). Ultrasonic power levels of 0, 200, 400, and 600 W (frequency of 20 kHz) were used to ass
Externí odkaz:
https://doaj.org/article/6920c9a0b72d492282a6f98149a9e574
Autor:
Na Li, Yang Zhang, Hai-Peng Li, Ling Han, Xiang-Min Yan, Hong-Bo Li, Wei Du, Jin-Shan Zhang, Qun-Li Yu
Publikováno v:
PLoS ONE, Vol 13, Iss 11, p e0206757 (2018)
In this study, we examined the role of mRNAs and miRNAs in variations in intramuscular fat content in the longissimus dorsi muscle in Xinjiang brown cattle. Two groups of Xinjiang brown cattle with extremely different intramuscular fat content in the
Externí odkaz:
https://doaj.org/article/6524eecb86e54ddc83c4b1500c6f6153
Publikováno v:
Journal of Integrative Agriculture, Vol 14, Iss 2, Pp 234-240 (2015)
To deal with concerns in China about environmental degradation and a growth in population accompanied by increased consumption of livestock products, a meat alternative is required. This study compared the environmental impacts of producing different
Externí odkaz:
https://doaj.org/article/4c815302a70843ecb1cbb581cce2491e
Publikováno v:
Journal of Integrative Agriculture, Vol 12, Iss 7, Pp 1300-1305 (2013)
This study surveyed 180 samples of ultra high temperature (UHT) milk of four top Chinese dairy brands collected in the 25 cities in China in June 2011, and assessed their contamination with antibiotics, using the ELISA method. The percentages of tetr
Externí odkaz:
https://doaj.org/article/b9b3fe2a2d764cf597f3d4c508e40231
Publikováno v:
LWT. 173:114277
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 2452-2468 (2018)
Protein and fat oxidation are important factors that influence the quality of bovine liver. The objectives of this study were to investigate the degree of oxidation changes in bovine livers during 90d at different temperatures (−20°C, −10°C, 0
Publikováno v:
Food Chemistry. 234:323-331
The effect of membrane permeability transition pore dependent mitochondrial apoptotic activation on yak meat tenderness was investigated. Results indicate that MPTP opening increased significantly and the mitochondrial membrane potential decreased ma
Publikováno v:
Journal of Food Composition and Analysis. 90:103514
This study aimed to develop a simple and effective extraction method for taurine in bovine liver through ultrasonic-assisted traditional boiling. Different operating conditions, including liquid-to-solid ratio (1:3–1:7), ultrasonic time (5–25 min