Titlebook: Quality Attributes of Muscle Foods; Youling L. Xiong,Ho Chi-Tang,Fereidoon Shahidi Book 1999 Springer Science+Business Media New York 1999

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A. J. King,S. J. Linother in terms of specificity and/or sensitivity, no particular technique is . optimal dynamic brain imaging method because each method is unique in some respect. Since the demand for energy substrates . a fundamental requirement for function, energy-based methods may allow quantitative dynamic ima

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The High Energy Diet for Salmon,Texture measurements and sensory panels were conducted on certain dorsal muscle sites in specific steak cuts; however, no significant difference in muscle texture was found by either Texture Analyser or sensory panel evaluation (P> 0.05). Exhaustive exercise of salmon fed these two fat level diets w

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Accumulation of Conjugated Linoleic Acid (CLA) in Tissues of Fish Fed Diets Containing Various Leve to be 1.0% when taking into account the feed efficiency and specific growth rate. However, addition of CLA by including 5.0% in the diet has been proven the most effective way to obtain a high content of CLA in fish edible muscle

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interior

Effect of Castration and Slaughter Age on the Flavor of Sheepmeat,aromas combined with undesirable odors. An unpleasant odor, described by the attribute `farmyard’, was detected by panelists in samples of mixed lean and adipose tissue and was significantly higher in meat from entires. The increased level of unpleasant odor attributes of entires, especially those s

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Controlling Endogenous Enzyme Activity in Seafood,progressively developed a cooked appearance with increasing pressure and holding time. High pressure up to 2,000 atm for 10 min improved the firmness of fish muscle tissue, beyond which the texture generally deteriorated. The combined use of pressure and a,-macroglobulin achieved a more permanent in