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《Protein Phosphorylation and Meat Quality》 专著出版（图）
《Protein Phosphorylation and Meat Quality》 专著 出版
2021/3/14
日前由中国农业科学院农产品加工研究所张德权研究员及其团队主笔的英文专著《Protein Phosphorylation and Meat Quality》已与读者见面。该书得到国家自然科学基金重点项目“能量代谢与蛋白质翻译后修饰关联调控肉品质的分子机制（32030086）”、中国农业科学院科技创新工程“肉品加工与品质调控（CAAS-ASTIP-2020-IFST-03）”的资助，由Springer...
Carcass and meat quality traits of Celta heavy pigs. Effect of the inclusion of chestnuts in the finishing diet
autochthonous resources carcass traits Celta pig breed native breeds
2014/10/28
Carcass and meat quality traits were studied in 36 Celta pigs (a breed native from NW of Spain) reared for 16 months in an extensive regime and slaughtered at a live weight of around 170 kg. The effec...
Effect of gender on growth performance, carcass characteristics and meat and fat quality of calves of Avileña-Negra Ibérica breed fattened under free-range conditions
meat colour productive results sex
2014/10/28
The effect of gender (entire males vs females) on growth performance, carcass traits and meat and fat quality of Avileña-Negra Ibérica calves, fattened under free range conditions and supplemente...
Household demand elasticities for meat products in Uruguay
incomplete systems two-step estimation
2014/10/23
This article analyzed the demand for meats at household level over the past decade in Uruguay, a country that exhibits a very high per capita consumption of these products. In particular, the consumpt...
FATTENING CAPACITIES AND MEAT QUALITY OF JAPANESE QUAILS OF FARAON AND WHITE ENGLISH BREEDS
Japanese quail fattening meat quality
2005/12/31
The aim of the study was to establish the fatting capacity and the meat quality of the combined (meat+eggs) White English breed and to compare with the same of the meat Faraon breed. Logically, the li...
The Occurrence of Moulds in Fermented Raw Meat Products
fermented meat products moulds microscopic filamentous fungi mycotoxins spices
2002/3/14
The consumption of food contaminated with moulds (microscopic filamentous fungi) and their toxic metabolites results in the
development of food-borne mycotoxicosis. The spores of moulds are ubiquitou...