Effect of dietary organic selenium on muscle proteolytic activity and water-holding capacity in pork
نویسندگان
چکیده
منابع مشابه
Effect of dietary organic selenium on muscle proteolytic activity and water-holding capacity in pork.
This study evaluates the effect of dietary selenium (Se) supplementation source (organic, Se-enriched yeast; SY vs. inorganic, sodium selenite; SS), dose (0.2: L vs. 0.4: H mg/kg) and the combination of Se and vitamin E (VITE+SS) for 26days on drip loss, TBARS, colour changes, myofibrillar protein pattern and proteolysis in pork. The lowest water losses were observed in the SY-H group when comp...
متن کاملEffect of Dietary Processed Sulfur Supplementation on Water-holding Capacity, Color, and Lipid Profiles of Pork
This study was performed to investigate the effect of dietary processed sulfur supplementation on water-holding capacity, color, and lipid profiles of pork according to the level of dietary processed sulfur (0%, CON; 0.3%, S). The pigs were slaughtered at an average final weight of 120 kg, and the longissimus dorsi muscles were collected from the carcasses. As results, pork processed with sulfu...
متن کاملThe effect of nanoparticles and organic acids on bacterial nano- cellulose synthesis, crystalline structure and water holding capacity
Bacterial cellulose is a biological polymer with a variety of extraordinary properties which make it a functional material for different industrial fields. This work aimed at monitoring the effects of three different organic acids and nanoparticles on the production, water holding capacity and structural characteristics of bacterial cellulose. Different concentrations of organic acids and nanop...
متن کاملThe effect of nanoparticles and organic acids on bacterial nano- cellulose synthesis, crystalline structure and water holding capacity
Bacterial cellulose is a biological polymer with a variety of extraordinary properties which make it a functional material for different industrial fields. This work aimed at monitoring the effects of three different organic acids and nanoparticles on the production, water holding capacity and structural characteristics of bacterial cellulose. Different concentrations of organic acids and nanop...
متن کاملStepwise chilling: tender pork without compromising water-holding capacity.
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-holding capacity of the muscle; however, the chilling process has not been optimized to accommodate these changes. The hypothesis that stepwise chillin...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Meat Science
سال: 2016
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2016.05.006