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Microbial quality instrumental texture and color profile evaluation of edible by-products obtained from Barbari goats

机译：从Barbari山羊获得的可食用副产物的微生物质量仪器质地和颜色特征评估

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摘要

Aim:The study was conducted to estimate the contribution of edible byproducts of Barbari kids to their live and carcass weight as well as to assess textural and color characteristics and microbiological status of these byproducts.

机译：目的：进行这项研究以评估Barbari儿童可食用副产物对他们的体重和car体重量的贡献，并评估这些副产物的质地和颜色特征以及微生物状况。

著录项

期刊名称 Veterinary World
作者
Pramila Umaraw; V. Pathak; V. Rajkumar; Arun K. Verma; V. P. Singh; Akhilesh K. Verma;
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作者单位

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年(卷),期 2015(8),1
年度 2015
页码 97–102
总页数 6
原文格式 PDF
正文语种
中图分类动物医学（兽医学）;
关键词
edible byproducts hunter color lab microbial quality textural characteristics;

机译：可食用副产品;猎人色实验室;微生物质量;质地特征;

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专利

1. Evaluation of purine metabolites - creatinine index to predict the rumen microbial protein synthesis from urinary spot samples in Barbari goats. [J] . George S. K., Verma A. K., Mehra U. R., Journal of Animal and Feed Sciences . 2011,第4期

机译：评估嘌呤代谢产物-肌酐指数以预测Barbari山羊尿斑样品中的瘤胃微生物蛋白质合成。
2. Carcass traits and meat quality characteristics and fatty acid profile of Barbari goats as influenced by castration and slaughter age [J] . Rajkumar V., Verma A. K., Ramachandran N., The Indian Journal of Animal Sciences . 2017,第9期

机译：屠杀山羊的胴体性状和肉质特征和脂肪酸谱，受到阉割和屠宰年龄的影响
3. Quality and fatty acid profile of high and low value cuts of Barbari goat meat [J] . Rajkumar V., Verma Arun K., Das Arun K., The Indian Journal of Animal Sciences . 2015,第3期

机译：高低价Barbari山羊肉切块的品质和脂肪酸谱
4. Evaluating the Quality of Color Profiles for Output Devices [C] . Ping Yang, Zizhao Wu, Yong Wang, China academic conference on printing and packaging . 2019

机译：评估输出设备的颜色配置文件的质量
5. Evaluation of chilling methods on broiler carcass appearance, texture, sensory and microbial quality. [D] . Kalapurackal Janardhanan, Kishorekumar. 2011

机译：评价冷冻方法对肉鸡car体外观，质地，感官和微生物质量的影响。
6. The Use of Concentrates Rich in Orange By-Products in Goat Feed and Its Effects on Physico-Chemical Textural Fatty Acids Volatile Compounds and Sensory Characteristics of the Meat of Suckling Kids [O] . José Luis Guzmán, Manuel Delgado-Pertíñez, María José Beriáin, 2020

机译：山羊饲料中富含橙色副产物的浓缩物的使用及其对乳幼儿儿童肉的理化质地脂肪酸挥发性化合物和感官特性的影响
7. Evaluating the Effects of Sourdough, Bakery Yeast and Sodium Bicarbonate on Texture, Volatile Compounds and Staling of Barbari Bread [O] . Mahboube Zolfaghari, Seyed Mahdi Seyedain Ardebili, Gholam Hassan Asadi, 2015

机译：评估酵母，面包酵母和碳酸氢钠对骨髓面包纹理，挥发性化合物和稳压的影响

Microbial quality instrumental texture and color profile evaluation of edible by-products obtained from Barbari goats

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