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postmortem tenderization
相关语句
  宰后嫩化
     Mechanism of postmortem tenderization of beef
     牛肉宰后嫩化机制的研究
短句来源
  “postmortem tenderization”译为未确定词的双语例句
     The Mechanism of Beef Postmortem Tenderization in vitro
     离体条件下牛肉的嫩化机制(英文)
短句来源
     Calpastatin (CAST) is the endogenous inhibitor of the calpain system, which has been found to affect the postmortem tenderization of skeletal muscle.
     钙蛋白酶抑制蛋白(CAST)是钙蛋白酶系统的内源性抑制剂,并且已经被确定能影响宰后肉的嫩度。
短句来源
     Calpastatin (CAST) is the endogenous inhibitor of calpain system, which has been found to affect the postmortem tenderization of skeletal muscle.
     钙蛋白酶抑制蛋白(calpastatin,CAST)是钙蛋白酶系统的内源性抑制剂,并且已被确定能影响宰后肉的嫩度。
短句来源
     Calpain system consists of calpainⅠand calpain Ⅱ,which exist in all kinds of organizations,CAPN1 is probably the major proteolytic in protein degradation,which plays an important role in myofibrillar protein degradation. The muscle growth and postmortem tenderization of meat are highly related to the degree of proteolysis,so the activity of CAPN1 has an effect on muscle growth and meat tenderness.
     对钙蛋白酶Ⅰ(CAPN1)的结构、活性调节、同源性、作用机制以及生物学功能的研究现状进行了综述,并讨论了其应用前景。
短句来源
  相似匹配句对
     Mechanism of postmortem tenderization of beef
     牛肉宰后嫩化机制的研究
短句来源
     The Mechanism of Beef Postmortem Tenderization in vitro
     离体条件下牛肉的嫩化机制(英文)
短句来源
     On Postmortem by Red Light
     关于红光验尸
短句来源
     Postmortem redistribution of MDMA and its mechanisms
     MDMA的死后再分布及其机制
短句来源
     Study of meat tenderness and tenderization
     探讨影响肉质嫩度的因素和嫩化方法
短句来源
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  postmortem tenderization
A second gene (CALCA) involved in regulation of calcium levels, a key factor in postmortem tenderization, also mapped within the interval.
      
The results of this study indicate that postmortem tenderization involves a complex interplay among at interacting events.
      
The increased blood Ca and WHC may influence the postmortem tenderization process.
      
There are now several projects underway to study postmortem tenderization methods suitable for the callipyge loin.
      
Some protease inhibitors have been injected in fish muscle to clarify the role of these enzymes in postmortem tenderization.
      
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Calpain system consists of μcalpain ,mcalpain, the calciumdependent neutral proteases, and their endogenous inhibitor, calpastatin. Calpain system is probably the major proteolytic in protein degradation, which plays an important role in myofibrillar protein degradation. The muscle growth and postmortem tenderization of meat are highly related to the degree of proteolysis, so the activity of calpain system has an effect on muscle growth and meat tenderness. This paper reviews the structure, function...

Calpain system consists of μcalpain ,mcalpain, the calciumdependent neutral proteases, and their endogenous inhibitor, calpastatin. Calpain system is probably the major proteolytic in protein degradation, which plays an important role in myofibrillar protein degradation. The muscle growth and postmortem tenderization of meat are highly related to the degree of proteolysis, so the activity of calpain system has an effect on muscle growth and meat tenderness. This paper reviews the structure, function and regulation of calpain system and the relationship between calpain system and muscle growth and meat tenderness .

钙蛋白酶系统主要由钙蛋白酶(μ calpain,m calpain)及钙蛋白酶抑制蛋白(calpastatin)组成,calpain是存在于细胞质中的依赖于Ca2+的中性蛋白酶,calpastatin是钙蛋白酶的内源抑制蛋白。近年的研究表明,calpain是细胞质中主要的蛋白水解酶,在肌原纤维蛋白降解中起着重要的作用。肌肉增长和宰后嫩度的变化与蛋白质水解程度密切相关。因此,钙蛋白酶系统的活性会影响畜禽肌肉增长和肉的嫩度。本文综述了钙蛋白酶系统各种酶的结构、作用、活性调节及与肉质的关系。

Calpastatin (CAST) is the endogenous inhibitor of the calpain system, which has been found to affect the postmortem tenderization of skeletal muscle. The aim of the study was to characterize the polymorphism of CAST gene with three restriction enzymes(HinfI, MspI, TaqI) in PIC pig and to evaluate the relationship between the CAST genotypes and pork quality traits. The analyses covered a total of 125 fatteners of PIC pig. The pigs appeared to be three genotypes at all loci considered. The association between...

Calpastatin (CAST) is the endogenous inhibitor of the calpain system, which has been found to affect the postmortem tenderization of skeletal muscle. The aim of the study was to characterize the polymorphism of CAST gene with three restriction enzymes(HinfI, MspI, TaqI) in PIC pig and to evaluate the relationship between the CAST genotypes and pork quality traits. The analyses covered a total of 125 fatteners of PIC pig. The pigs appeared to be three genotypes at all loci considered. The association between genotypes at locus of CAST gene and pork quality traits was analyzed on 125 fatteners. The results showed: genotypes A2A2 at locus CAST/HinfI and B1B2 at locus CAST/ MspI were proved more intramuscular fat than two remaining genotypes at each of these loci. Moreover, all of genotypes B1B2 at locus CAST/MspI, C1C2 at locus CAST/HinfI and D1D2 at locus CAST/TaqI have advantage over their respective remaining genotypes for backfat. It was concluded that CAST gene can be used as a candidate gene for pork quality and carcass quality traits.

钙蛋白酶抑制蛋白(CAST)是钙蛋白酶系统的内源性抑制剂,并且已经被确定能影响宰后肉的嫩度。本研究采用PCR-RFLP技术,分析了CAST基因在125头PIC杂交猪中的多态性分布及其与肉质性状和背膘厚间的相关。结果发现,CAST基因在本研究所检测的位点均具有多态性。进一步分析表明,CASTA2A2基因型个体与其相应的另外两个基因型个体相比肌内脂肪含量有显著差异,CASTB1B2基因型个体对于肌内脂肪含量的影响也有相同的趋势;CASTB1B2基因型个体与其相应的另外两个基因型个体相比背膘厚有显著差异,CASTC1C2基因型个体和CASTD1D2基因型个体对于背膘厚的影响也有相同的趋势。因此可以把CAST基因作为影响猪肉质性状和屠体性状的候选基因。

Calpastatin (CAST) is the endogenous inhibitor of calpain system, which has been found to affect the postmortem tenderization of skeletal muscle. Using PCR-RFLP, the polymorphism of CAST gene in five pig populations (total of 110 pigs), were analysed, and the relationship between the CAST genotypes and pork quality and backfat was evaluated. The results showed that there were 4 polymorphism sites (A, B, C and D) in CAST gene which presented a significant differences in the five populations. In A and B...

Calpastatin (CAST) is the endogenous inhibitor of calpain system, which has been found to affect the postmortem tenderization of skeletal muscle. Using PCR-RFLP, the polymorphism of CAST gene in five pig populations (total of 110 pigs), were analysed, and the relationship between the CAST genotypes and pork quality and backfat was evaluated. The results showed that there were 4 polymorphism sites (A, B, C and D) in CAST gene which presented a significant differences in the five populations. In A and B sites, the genotype effects were significant on pork tenderness only(P<0.05); the gene additive effects were significant (P <0.05) but the dominant effects were not. In C site, the genotype effects were not significant on all the traits analysed(P >0.05). In D site, the genotype effects were significant on backfat only(P <0.05); the gene dominant effects were significant(P <0.05), but the additive effects were not. It is concluded that CAST gene can be used as a candidate gene for pork quality and carcass quality traits.

钙蛋白酶抑制蛋白(calpastatin,CAST)是钙蛋白酶系统的内源性抑制剂,并且已被确定能影响宰后肉的嫩度。采用PCR-RFLP技术,分析了CAST基因在5个实验群体110头猪中的多态性分布及其与肉质性状和背膘厚间的相关。结果表明,CAST基因存在4个多态位点,且在5个群体中的分布存在极显著差异。在A、B位点上,基因型效应仅对肌肉嫩度有显著影响(P<0.05),而基因效应中基因的加性效应显著(P<0.05),显性效应不显著;在C位点上,基因型效应对所有性状的影响都未达到!"#$(P>0.05)。在D位点上,基因型效应只对背膘厚有显著影响(P<0.05),而基因效应中,基因的显性效应极显著(P<0.01),加性效应不显著。因此,可以把CAST基因作为影响猪肉质性状和屠体性状的候选基因。膘

 
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