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Effect of Curing Time on the Physicochemical and Sensory Properties of Beef Jerky Replaced Salt with Soy Sauce, Red Pepper Paste and Soybean Paste
Soy Sauce Red Pepper Paste Soybean Paste
2016/5/17
This study was done to investigate the quality properties of beef jerky with soy sauce, red pepper paste, and soybean paste replacing salt. Sliced beef samples were cured in salt (control), soy sauce,...
Degradation of Phytate Pentamagnesium Salt by Bacillus sp. T4 Phytase as a Potential Eco-friendly Feed Additive
Phytase Bacillus sp. Magnesium Phytate Feed Additive Phosphorus Pollution
2016/5/10
A bacterial isolate derived from soil samples near a cattle farm was found to display extracellular phytase activity. Based on 16S rRNA sequence analysis, the strain was named Bacillus sp. T4. The opt...
Effect of Organic Acid Salt on the Performance and Gut Health of Broiler Chicken
broiler chicken gut health organic acid performance
2009/7/30
An experiment was conducted to determine the influence of organic acid salt supplementation on the performance and gut health of broiler chickens. One hundred and twenty day old commercial Vencobb-100...
Quality Improvement of Frozen and Chilled Beef biceps femoris with the Application of Salt-bicarbonate Solution
Beef biceps femoris Salt Bicarbonate Meat Quality
2016/4/27
The effects of salt and bicarbonate solution on overall meat quality in beef biceps femoris muscle were investigated with the application of chilling and freezing conditions. Muscles were injected to ...
Effect of Salt Level in the Feed on Performance of Red and Fallow Weaner Deer
Feed Intake Body Weight Water Intake Salt Tolerance
2016/4/15
In Australia, many cropping areas are affected by salt. In these regions, Chenopodiaceous plants, such as Atriplex, Kochia and Bassia spp have been planted to improve soil conditions. These plants hav...
Surimi Quality from Mechanically Deboned Chicken Meat as Affected by Washing Cycle, Salt Concentration, Heating Temperature and Rate
Chicken Surimi Mechanically Deboned Chicken Meat Salt Concentration Heating Condition
2016/4/14
The effects of salt concentration and heating conditions on the thermal gelation properties of surimi produced from mechanically deboned chicken meat (MDCM) were investigated. Chicken surimi was manuf...