نتایج جستجو برای: tenderness
تعداد نتایج: 6471 فیلتر نتایج به سال:
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One of the most common causes of unacceptability in meat quality is toughness. Toughness is attributed to a range of factors including the amount of intramuscular connective tissue, intramuscular fat, and the length of the sarcomere. However, it is apparent that the extent of proteolysis of key proteins within muscle fibres is significant determinant of ultimate tenderness. The objective of thi...
Objective: Beef tenderness is a complex palatability trait with many tenderness-contributing components. The objective of this study to understand the relative contribution each component eight different beef muscles.
Background. Neck/shoulder pain is a common musculoskeletal disorder among adults. The pain is often assumed to be related to muscular tenderness rather than serious chronic disease. Aim. To determine the association between neck/shoulder pain intensity and trapezius muscle tenderness in office workers. Methods. 653 employees from two large office workplaces in Copenhagen, Denmark, replied to a ...
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