نتایج جستجو برای: tenderness
تعداد نتایج: 6471 فیلتر نتایج به سال:
Introduction Overall quality of meat is determined by a combination of many factors including intramuscular fat, marbling, water absorption and pH. These factors also influence the quality of meat such as tenderness, juiciness and flavor at the time of eating (palatability) (AMSA, 2001). Marbling, which is defined as the intramuscular fat intermingled with lean within a muscle, has great influe...
Previous studies have shown that supplementation of vitamin D3 to cow diets for 4 to 10 d before slaughter lowers Warner-Bratzler shear force (WBSF) values and increases sensory tenderness scores in beef cuts. The present study was conducted to evaluate the effects of vitamin D3 supplementation on muscle calcium concentration, WBSF values, and sensory tenderness ratings of LM and semitendinosus...
PURPOSE To examine whether there is a gender-dependent risk profile for signs of temporomandibular disorders (TMD) in a population-based sample. MATERIALS AND METHODS Sociodemographic, behavioral, and medical factors were checked for associations with TMD in a cross-sectional study of 3,567 subjects aged 25 to 74 years in Germany. Data were collected from clinical examinations, interviews, an...
The tenderness and palatability of retail and food service beef steaks from across the United States (12 cities for retail, 5 cities for food service) were evaluated using Warner-Bratzler shear (WBS) and consumer sensory panels. Subprimal postfabrication storage or aging times at retail establishments averaged 20.5 d with a range of 1 to 358 d, whereas postfabrication times at the food service ...
We conducted three experiments to determine the effects of the callipyge phenotype on the tenderness of several major lamb muscles and to determine the effect of method of cookery on the tenderness of callipyge lamb at 7 d postmortem. In Exp. 1, chops from normal (n = 23) and callipyge (n = 16) carcasses were open-hearth-broiled. Warner-Bratzler shear force values of longissimus, gluteus medius...
چکیده ندارد.
Meat tenderness is recognized as the most important quality characteristic determining consumer acceptability of fresh meat and products. Therefore, development effective methods for tenderization a topical direction. The review considers main aspects shockwave (SW) technology an alternative method tenderization. paper analyzes means formation well possible mechanisms responsible caused by trea...
This study aims. to determine if patients with a positive Lipstick Sign (LS) where the biceps tendon was left alone while addressing concomitant pathology required revision surgery and evaluate functional outcomes (vs patient reported (PROs). Patients undergoing shoulder arthroscopy mild moderate LS in setting of RCR, DCE, or SAD, had no structural damage were alone, evaluated from 2013 2018 mi...
نمودار تعداد نتایج جستجو در هر سال
با کلیک روی نمودار نتایج را به سال انتشار فیلتر کنید