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One Alpha-hydroxycholecalciferol Improves Growth Performance, Tibia Quality, and Meat Color of Broilers Fed Calcium- and Phosphorus-Deficient Diets
One Alpha-hydroxycholecalciferol Growth Performance Tibia Quality Meat Color Broiler
2016/5/9
An experiment was conducted to evaluate the effects of one alpha-hydroxycholecalciferol (1α-OH D3) on growth performance, tibia quality, and skin and meat color in broilers fed calcium (Ca)- and phosp...
The current study was conducted to evaluate carcass characteristics, objectives and sensory meat qualities of Hanwoo longissimus muscle as affected by ultimate pH. Twenty-four steers and bulls (556??3...
Effect of the Length of Feed Withdrawal on Weight Loss, Yield and Meat Color of Broiler
Feed Withdrawal Weight Loss Meat Color Broiler
2016/4/25
The current study was conducted to determine the optimum length of feed withdrawal for pre-harvest broilers. A total of three hundred broilers were sampled from an industrial population, and 30 chicks...
Current research in meat color
Color Color stability Myoglobin Hemoglobin MAP Bone marrow Antimicrobials Quantitative loci
2012/8/10
This review surveyed recent literature focused on factors that affect myoglobin chemistry, meat color, pigment redox stability, and methodology used to evaluate these properties. The appearance of mea...