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Comparison of Carcass and Sensory Traits and Free Amino Acid Contents among Quality Grades in Loin and Rump of Korean Cattle Steer
Korean Cattle Steers Carcass Traits Quality Grades Loin Rump
2016/5/19
This study was performed to compare carcass traits, sensory characteristics, physiochemical composition, and contents of nucleotides, collagen, and free amino acids among quality grades (QG) and to un...
Genome-wide Association Study for Warner-Bratzler Shear Force and Sensory Traits in Hanwoo (Korean Cattle)
Genome-wide Association Study Warner-Bratzler Shear Force Sensory Traits Hanwoo Beef
2016/5/17
Significant SNPs associated with Warner-Bratzler (WB) shear force and sensory traits were confirmed for Hanwoo beef (Korean cattle). A Bonferroni-corrected genome-wide significant association (p<1.3×1...
Comparison of Sensory Traits and Preferences between Food Co-product Fermented Liquid (FCFL)-fed and Formula-fed Pork Loin
Pork Fat Tenderness Correspondence Analysis Food Co-products Fermented Liquid Feeding
2016/4/26
Sensory traits and preferences regarding food co-product fermented liquid (FCFL)-fed pork loin were compared with those of formula-fed pork. The FCFL-fed pork was expected to have improved fat meltabi...