The three important traits for cooking and eating quality of rice grains are controlled by a single locus in an elite rice hybrid, Shanyou 63

1999 ◽  
Vol 99 (3-4) ◽  
pp. 642-648 ◽  
Author(s):  
Y. F. Tan ◽  
J. X. Li ◽  
S. B. Yu ◽  
Y. Z. Xing ◽  
C. G. Xu ◽  
...  
Keyword(s):  
Single Locus ◽  
Eating Quality ◽  
Rice Grains ◽  
Rice Hybrid ◽  
Cooking And Eating Quality

scholarly journals Improving cooking and eating quality of Xieyou57, an elite indica hybrid rice, by marker-assisted selection of the Wx locus

Euphytica ◽  
2011 ◽  
Vol 179 (2) ◽  
pp. 355-362 ◽  
Author(s):  
Dahu Ni ◽  
Shilu Zhang ◽  
Sheng Chen ◽  
Yong Xu ◽  
Li Li ◽  
...  
Keyword(s):  
Marker Assisted Selection ◽  
Hybrid Rice ◽  
Eating Quality ◽  
Wx Locus ◽  
Cooking And Eating Quality ◽  
Indica Hybrid Rice ◽  
Selection Of

Mapping quantitative trait loci underlying the cooking and eating quality of rice using a DH population

2005 ◽  
Vol 15 (2) ◽  
pp. 117-124 ◽  
Author(s):  
Rui Tian ◽  
Gong-Hao Jiang ◽  
Li-Huan Shen ◽  
Ling-Qiang Wang ◽  
Yu-Qing He
Keyword(s):  
Quantitative Trait Loci ◽  
Quantitative Trait ◽  
Eating Quality ◽  
Dh Population ◽  
Trait Loci ◽  
Cooking And Eating Quality

Molecular Marker‐Assisted Selection for Improved Cooking and Eating Quality of Two Elite Parents of Hybrid Rice

Crop Science ◽  
2006 ◽  
Vol 46 (6) ◽  
pp. 2354-2360 ◽  
Author(s):  
Qiao‐Quan Liu ◽  
Qian‐Feng Li ◽  
Xiu‐Ling Cai ◽  
Hong‐Mei Wang ◽  
Shu‐Zhu Tang ◽  
...  
Keyword(s):  
Molecular Marker ◽  
Marker Assisted Selection ◽  
Hybrid Rice ◽  
Eating Quality ◽  
Selection For ◽  
Cooking And Eating Quality

Genetic bases of appearance quality of rice grains in Shanyou 63, an elite rice hybrid

2000 ◽  
Vol 101 (5-6) ◽  
pp. 823-829 ◽  
Author(s):  
Y. F. Tan ◽  
Y. Z. Xing ◽  
J. X. Li ◽  
S. B. Yu ◽  
C. G. Xu ◽  
...  
Keyword(s):  
Rice Grains ◽  
Appearance Quality ◽  
Rice Hybrid ◽  
Genetic Bases

COMPARISON OF THE EFFECTS OF LOW-VOLTAGE ELECTRICAL STIMULATION ON MATURE AND YOUNG COW CARCASSES

1985 ◽  
Vol 65 (3) ◽  
pp. 603-612 ◽  
Author(s):  
Z. J. HAWRYSH ◽  
F. H. WOLFE
Keyword(s):  
Electrical Stimulation ◽  
Low Voltage ◽  
Quality Characteristics ◽  
Eating Quality ◽  
Young Control ◽  
Ph Values ◽  
Consumer Panel ◽  
Cooking And Eating Quality ◽  
Water Holding

The quality characteristics of semitendinosus (ST) and longissimus dorsi (LD) roasts from 18 young and 6 mature cow carcasses subjected to low-voltage (110 V) electrical stimulation (ES) were determined. ES was applied for either 4 min or 5 min. Evaluations were conducted on meat obtained from young control sides (no ES) aged 48 h, from young and mature ES sides aged 48 h and from mature ES sides, aged 7 days. Data obtained from mature control sides (no ES), aged 48 h and 7 days, reported in a previous study, served as a reference point for mature ES meat. ES caused a reduction (P < 0.01) in pH values 1 and 4 h postmortem. At 24 h, the pH of ST and LD muscles from control and ES carcasses were similar. Cooking losses of roasts were not affected by ES, ES duration or increased aging. Trained panelists detected no significant effects of ES, ES duration or aging time on palatability. Consumer panel judgements of ST roasts were similar to those of the trained judges. Data from instrumental measurements of juiciness (water-holding capacity), tenderness (OTMS) and softness (penetrometer) for ST and LD roasts support sensory results. These studies show no differences in cooking and eating quality of ST and LD roasts attributable to low voltage ES. The palatability of meat from mature ES carcasses was judged to be similar to that of comparable meat from young control carcasses. For meat from young carcasses, there was no advantage in increasing ES duration. In addition, roasts from mature ES carcasses aged for either 48 h or 7 days were similar. Key words: Low voltage electrical stimulation, cow carcasses

Effects of Spraying Zinc and Multiple Nutrient Elements on Quality of Aromatic Rice

2012 ◽  
Vol 460 ◽  
pp. 3-6
Author(s):  
Zhen Jiang Xu ◽  
Li Zhong Xiao ◽  
Hong Liu ◽  
Yong Hao Ren ◽  
Zhi Lin Li
Keyword(s):  
Amylose Content ◽  
Brown Rice ◽  
Eating Quality ◽  
Nutrient Elements ◽  
Aromatic Rice ◽  
Milled Rice ◽  
Nutrient Quality ◽  
Cooking And Eating Quality ◽  
Heading Stage

Using two conventional aromatic rice cultivars and one hybrid aromatic rice combination, effects on the quality of aromatic rice were studied by spraying zinc and other multiple nutrient elements under the field experiment.The results showed that by spraying Zn, ZnMg，ZnMgK and ZnMgKFeCu MoCoB on heading stage and followed on the 7th and 14th day after the heading stage, the rate of brown rice, milled rice and head rice, the score of aroma and eating and the content of protein were improved, the chalky rice rate, chalkiness and amylose content were reduced and at the same time the length of rice gel was elongated, therefore the processing quality, appearance quality, cooking and eating quality and nutrient quality of aromatic rice were improved to some extent. The highest quality of aromatic rice was achieved by spraying the combination of Zn and all the other multiple nutrient elements, followed by spraying ZnMgK, ZnMg and Zn solely.

MEAT QUALITY EVALUATION AT THREE SLAUGHTER WEIGHTS OF STEERS FROM THE HOLSTEIN-FRIESIAN BREED AND ITS CROSSES WITH MAINE-ANJOU, LIMOUSIN, CHIANINA and BLONDE D'AQUITAINE.

1982 ◽  
Vol 62 (2) ◽  
pp. 363-369 ◽  
Author(s):  
G. LALANDE ◽  
M. H. FAHMY ◽  
E. LARMOND
Keyword(s):  
Meat Quality ◽  
Eating Quality ◽  
First Year ◽  
Slaughter Weight ◽  
Genetic Groups ◽  
Holstein Friesian ◽  
Significant Difference ◽  
Second Year ◽  
Cooking And Eating Quality

Cooking and eating quality of steers slaughtered at 454, 544 or 635 kg liveweight were studied in two experiments carried out over 2 yr. In the first year, Maine-Anjou × Holstein (MH), Limousin × Holstein (LH) and pure Holstein (H1) were involved, in the second year, the genetic groups were Chianina × Holstein (KH), Blonde d'Aquitaine × Holstein (BH) and pure Holstein (H2). Within each slaughter weight, there were no differences among the genetic groups with respect to cooking rates or weight loss during cooking in either year. H1 steers had the best flavor at 635 kg and H2 at 454 kg. In both years, Holstein steers attained their best tenderness at 635 kg. No difference in juiciness at the different weights was observed in either year for Holsteins. LH steers were significantly more tender and juicy at 635 kg than at 454 kg whereas BH were more tender and juicy at 544 than at 635 kg. The KH steers attained their best tenderness and juiciness at 454 kg. MH steers had similar scores for flavor, tenderness and juiciness at the three slaughter weights. At 454 kg Holstein steers were significantly superior to MH and LH steers in flavor, to MH steers in tenderness and to LH, BH and KH steers in juiciness. At 544 kg the only significant difference between Holstein and crossbred steers was that with BH in juiciness. At 635 kg the Holstein steers were significantly superior to BH steers in juiciness but inferior in tenderness. All the differences among the crosses were nonsignificant except at 544 kg in which KH had more flavor than BH steers. Key words: Meat quality, slaughter weight, Holstein-Freisian beef × dairy crosses

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