Art

J-GLOBAL ID：201502207505948931   Reference number：15A0087811

The establishment of evaluating PSE-like chicken meat in summer

夏のPSE様鶏肉の評価の確立【Powered by NICT】

Author (8)： Liang Rongrong (Coll. of Food Sci. and Engineering,Shandong Agricultural Univ., Taian) ,  Li Nan (Coll. of Food Sci. and Engineering,Shandong Agricultural Univ., Taian) ,  Wang Renhuan (Coll. of Food Sci. and Engineering,Shandong Agricultural Univ., Taian) ,  Zhu Lixian (Coll. of Food Sci. and Engineering,Shandong Agricultural Univ., Taian) ,  Mao Yanwei (Coll. of Food Sci. and Engineering,Shandong Agricultural Univ., Taian) ,  Niu Lebao (Coll. of Food Sci. and Engineering,Shandong Agricultural Univ., Taian) ,  Zhang Yimin (Coll. of Food Sci. and Engineering,Shandong Agricultural Univ., Taian) ,  Luo Xin (Coll. of Food Sci. and Engineering,Shandong Agricultural Univ., Taian)
Material： Shipin yu Fajiao Gongye  (Food and Fermentation Industries)
Volume： 40  Issue： 8  Page： 231-237  Publication year： 2014 
JST Material Number： C2153A  ISSN： 0253-990X  Document type： Article
Article type： 原著論文  Country of issue： China (CHN)  Language： CHINESE (ZH)

Abstract/Point： The objectives of this study w...

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Thesaurus term： *chicken meat ,  Gallus gallus domesticus ,  pH ,  water holding capacity ,  *meat ,  cluster analysis ,  quality characteristic ,  cooking loss ,  thawing
Semi thesaurus term： むね肉 ,  発生率 ,  ドリップロス , 【Automatic Indexing@JST】

JST classification (2)： Raw meat quality and treatments  (FJ12032O) ,  Meat in general  (FJ12031X)

Terms in the title (4)： 夏 ,  PSE ,  鶏肉 ,  評価