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  • 中文期刊(557348)
  • 外文期刊(7)
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期刊名称

  • lwt-food science and technology(2)
  • poultry science(2)
  • food chemistry(1)
  • food control(1)
  • foods(1)

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关键词

  • bmors; chicken; pectoralis major; spearman correlation coefficient; wooden breast condition(1)
  • chicken breast meat; nuclear magnetic resonance; t-2 relaxation; intra-myofibrillar water; extra-myofibrillar water(1)
  • flavor; pectoralis major; poultry; sensory quality; texture(1)
  • key words: mors; myofibrillar water; nmr; t (2) relaxation; woody breast(1)
  • meat-quality assessment; water-holding capacity; meat texture; nmr; woody breast myopathy; chemometrics(1)
  • whc; wooden breast; chicken; myofibrillar water; water property(1)
  • wooden breast; marination; moisture; protein; salt; collagen(1)

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作者

  • Zhang, Jian AND Bowker, Brian AND Zhuang, Hong AND Yang, Yi AND Pang, Bin(0)

机构

  • qingdao agr univ, coll food sci & engn, qingdao 266109, peoples r china(7)
  • beijing acad agr & forestry sci, inst anim husb & vet med, beijing 100097, peoples r china(5)
  • ars, usda, us natl poultry res ctr, 950 coll stn rd, athens, ga 30605 usa(3)
  • 950 coll stn rd, athens, ga 30605 usa(2)
  • beijing acad agr & forest sci, inst anim husb & vet med, beijing 100097, peoples r china(2)
  • beijing res ctr intelligent equipment agr, beijing 100097, peoples r china(2)
  • china agr univ, coll engn, beijing 100083, peoples r china(2)
  • ars, usda, us natl poultry res ctr, athens, ga 30605 usa(1)
  • beijing technol & business univ, sch artificial intelligence, beijing 100048, peoples r china(1)
  • beijing technol & business univ, sch comp & arti ficial intelligence, beijing 100048, peoples r china(1)

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年份

  • 2024(3)
  • 2022(1)
  • 2021(1)
  • 2020(2)

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科研产出
资源类型: 外文期刊
作者:Zhang, Jian(精确检索)
作者:Bowker, Brian(精确检索)
作者:Zhuang, Hong(精确检索)
作者:Yang, Yi(精确检索)
作者:Pang, Bin(精确检索)
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共7条记录
1Combined Relaxation Spectra for the Prediction of Meat Quality: A Case Study on Broiler Breast Fillets with the Wooden Breast Condition

作者：

机构：

来源：FOODS

关键词： meat-quality assessment; water-holding capacity; meat texture; NMR; woody breast myopathy; chemometrics

年份：2024

2Research Note: Relationships between texture and water property measurements in raw intact broiler breast fillets with the wooden breast condition

作者：

机构：

来源：POULTRY SCIENCE

关键词： Key words: MORS; myofibrillar water; NMR; T (2) relaxation; woody breast

年份：2024

3Changes in meat compositions in marinated broiler Pectoralis major with the woody breast condition

作者：

机构：

来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： Wooden breast; Marination; Moisture; Protein; Salt; Collagen

年份：2024

4Water properties and marinade uptake in broiler pectoralis major with the woody breast condition

作者：

机构：

来源：FOOD CHEMISTRY

关键词： Chicken breast meat; Nuclear magnetic resonance; T-2 relaxation; Intra-myofibrillar water; Extra-myofibrillar water

年份：2022

5Evaluation of multi blade shear (MBS) for determining texture of raw and cooked broiler breast fillets with the woody breast myopathy

作者：

机构：

来源：POULTRY SCIENCE

关键词： BMORS; chicken; pectoralis major; spearman correlation coefficient; wooden breast condition

年份：2021

6Prediction of water holding capacity in intact broiler breast fillets affected by the woody breast condition using time-domain NMR

作者：

机构：

来源：FOOD CONTROL

关键词： WHC; Wooden breast; Chicken; Myofibrillar water; Water property

年份：2020

7Effects of deboning time and thawing method interaction on sensory descriptive profiles of cooked chicken breast and thigh meat

作者：

机构：

来源：LWT-FOOD SCIENCE AND TECHNOLOGY

关键词： Flavor; Pectoralis major; Poultry; Sensory quality; Texture

年份：2020

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