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    • 2. 发明公开
    • 미오신 아형을 이용한 돼지의 육질 예측 방법
    • 用于预测使用肌肉蛋白酶标志的皮质量的方法
    • KR1020080056546A
    • 2008-06-23
    • KR1020060129585
    • 2006-12-18
    • 고려대학교 산학협력단
    • 최영민김병철류연철
    • C12Q1/00
    • G01N33/68G01N33/12G01N33/561G01N2333/4712
    • A myofibril protein isoform is provided to predict meat quality more accurately by directly analyzing metabolic features of a muscle in an in vivo state and be utilized as an improvement breeding index of stock. A protein marker for predicting meat quality of porcine comprises a myosin isoform which is a myofibril protein isolated from muscles of the porcine. A method for predicting the meat quality of the porcine comprises the steps of: (a) electrophoresing the protein isolated from the muscles of the porcine; (b) photographing the electrophoresed protein to acquire an image; and (b) determining the expression degree of a myosin heavy chain isoform and a myosin short chain isoform from the image.
    • 提供肌原纤维蛋白异构体,通过直接分析体内状态的肌肉的代谢特征,更准确地预测肉质,并用作库存的改良育种指数。 用于预测猪肉质量的蛋白质标记物包括肌球蛋白异构体,其是从猪肌肉中分离的肌原纤维蛋白。 一种用于预测猪肉质量的方法包括以下步骤:(a)电泳从猪肌肉分离的蛋白质; (b)拍摄电泳蛋白以获得图像; 和(b)从图像中确定肌球蛋白重链同种型和肌球蛋白短链同种型的表达程度。
    • 4. 发明授权
    • 근세포 조직학적 특성을 이용한 육질 및 육량의 예측방법
    • 使用肌肉纤维的组织学特征预测肉质量和肉质量的方法
    • KR100841168B1
    • 2008-06-24
    • KR1020070005851
    • 2007-01-18
    • 고려대학교 산학협력단
    • 류연철김병철최영민
    • G01N33/48
    • A method for predicting meat quality and meat mass of a pig is provided to inhibit generation of an abnormal meat for producing a high quality meat by predicting the meat quality and meat mass from a living body or carcass of cattle and increase income of a farmhouse by providing the meat quality satisfying taste of consumer. A method for predicting meat quality and meat mass of a pig comprises the steps of: (a) collecting muscle fiber from a living body or carcass of the pig; and (b) after measuring a number and cross section of the muscle fiber, identifying a type of the muscle fiber selected from the group consisting of type I muscle fiber, type IIa muscle fiber, and type IIb muscle fiber, wherein a higher ratio of the type IIb and a lower ratio of the type I compared with a normal meat are determined to be an abnormal meat.
    • 提供了一种用于预测猪肉质量和肉质量的方法,通过预测来自牛的活体或屠体的肉质和肉质量来抑制产生高品质肉的异常肉的产生,并通过 提供满足消费者口味的肉质。 一种用于预测猪肉质量和肉质量的方法包括以下步骤:(a)从猪的活体或屠体收集肌肉纤维; 和(b)在测量肌肉纤维的数量和横截面之后,确定选自I型肌纤维,IIa型肌纤维和IIb型肌纤维组的肌纤维的类型,其中较高比例的 I型与正常肉比较的Ib型比例较低,被认为是异常肉类。