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2Â¥2009-07-29 19:32:09
wangwei2008
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ÊÔ×Å·ÒëÒ»¶Î£¬²»µ±Ö®´¦»¹Íû¼ûÁ£¡ ÎÒÃÇ×¢Òâµ½Éó¸åÈË1ÊǼ«Á¦ÍƼö·¢±íÎÒÃÇÎÄյ쬾܏åµÄÔÒòÊÇÒòΪÉó¸åÈË2ÈÏΪÎÒÃǵÄÎÄÕ²»ÊʺÏÕâ¸öÔÓÖ¾µÄÒªÇó¡£Òò´Ë£¬¶ÔÓÚÄú¼èÄѵľö¶¨ÎÒÃDZíʾ·Ç³£µÄÀí½â¡£¶Ô¼ÙÆÚµÄ´ß¸åÎÒ±íʾǸÒâ¡£ We noted that a reviewer strongly recommended our manuscript should be published, while reviewer 2# belived it doesn't fit the requirements of this journal, and resulted in rejection. Therefore, we deeply understand the difficult decisions you have made and we are sorry for the urgeing you on the holiday I apologize. Second, the reviewer 2 that the study of apoptosis and the meat is not directly related to texture. In fact cells in apoptosis or necrosis when the mitochondrial changes, cell shrinkage or expansion of the cytoskeleton as well as the degradation of protease-activated signal transduction process is very characteristic (see Annex 3). We know that the muscle cells and extracellular space of the Department of Hydraulic and meat-related; mitochondrial respiration rate and respiratory control ratio and the color stability of the meat; and degradation of the cytoskeleton of the way to help us understand post-mortem mature mechanism. Our research is to determine the death of the way through the meat to help scientists to combine well and the cell biology of basic medical knowledge to understand the post-mortem intracellular environment, cells, and the overall changes in enzyme systems, thus promoting the Meat Science development. Finally, in addition to intensity of apoptosis, we have also done a number of other biochemical, histological and texture research, if you are willing to consider that we can fill the texture data, we re-upload the manuscript. |
3Â¥2009-07-30 17:58:45
meizhou
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4Â¥2009-08-01 21:16:13
wangwei2008
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meizhou(½ð±Ò+15,VIP+0):Éî±í¸Ðл 8-2 12:10
lby1258(½ð±Ò+2,VIP+0):ÔٴιÄÀøÓ¦Öú~~~ 8-2 13:06
meizhou(½ð±Ò+15,VIP+0):Éî±í¸Ðл 8-2 12:10
lby1258(½ð±Ò+2,VIP+0):ÔٴιÄÀøÓ¦Öú~~~ 8-2 13:06
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Ϊ¸Ðл¥Ö÷ÔùËÍÎÒÕâô¶à½ð±Ò£¬ºÜ²»ºÃÒâ˼¡£µÚ¶þ¡¢Èý¶ÎÔÙÊÔ×Å·Òëһϡ£ µÚ¶þ£¬Éó¸åÈË2ÈÏΪϸ°ûµòÍöÑо¿ºÍÈâÆ·µÄÖʹ¹Ã»ÓÐÖ±½Ó¹ØÏµ¡£ÊÂʵÉÏϸ°ûÔÚµòÍö»òÕß»µËÀʱÏßÁ£Ìå±ä»¯¡¢Ï¸°ûµÄÖåËõ»òÕßÅòÕÍ¡¢Ï¸°û¹Ç¼ÜµÄ½µ½â·½Ê½ÒÔ¼°µ°°×ø¼¤»îµÄÐźŴ«µ¼¹ý³Ì¶¼ÊǷdz£ÌØÕ÷ÐԵ썼û¸½¼þ3£©¡£ÎÒÃÇÖªµÀ£¬¼¡Ï¸°ûºÍ°ûÍâ¿Õ¼äµÄ±ä»¯ºÍÈâµÄϵˮÁ¦Óйأ»Ï¸°ûÏßÁ£ÌåºôÎüÇ¿¶ÈºÍºôÎü¿ØÖÆÂʺÍÈâµÄÑÕÉ«Îȶ¨ÐÔÓйأ»¶øÏ¸°û¹Ç¼Ü½µ½â·½Ê½µÄÈÏʶÓÐÖúÓÚÎÒÃÇÀí½âÔ׺ó³ÉÊìµÄ»úÖÆ¡£ÎÒÃǵÄÑо¿Ö÷ÒªÊÇÏëͨ¹ýÈ·¶¨ËÀÍö·½Ê½À´°ïÖúÈâÆ·¿ÆÑ§¼ÒÄܺܺõؽáºÏ»ù´¡Ò½Ñ§ÒÔ¼°Ï¸°ûÉúÎïѧµÄ֪ʶÀ´Àí½âÔ׺óϸ°ûÄÚ»·¾³¡¢Ï¸°ûÆ÷ÒÔ¼°Ã¸ÏµÍ³µÄÕûÌåÐԱ仯£¬´Ó¶øÍƶ¯ÈâÆ·Ñ§µÄ·¢Õ¹¡£ ×îºó£¬³ýÁ˵òÍöÇ¿¶ÈÍ⣬ÎÒÃÇÒ²×öÁËһЩÆäËûÉú»¯¡¢×é֯ѧÒÔ¼°Öʹ¹·½ÃæµÄÑо¿£¬Èç¹ûÄãÔ¸ÒâÎÒÃÇ¿ÉÒÔ¿¼Âǽ«Öʹ¹Êý¾Ý²¹ÉÏ£¬ÖØÐÂÐÞ¸ÄÉÏ´«ÎÒÃǵĸå¼þ¡£ Second, the reviewer 2# thought there was no direct relation between the study of apoptosis and the meat. In fact, it is very characteristic (see Attachment 3)that the alternation of the mitochondrial, the shrinkage of the cell, the expansion of the cytoskeleton as well as the degradation of protease-activated signal transduction process when cells in apoptosis or necrosis. We know that the muscle cells and the extracellular space is relevant to Water Holding Capacity; mitochondrial respiration rate and respiratory control ratio is relevant to the color stability of the meat; and the way of the degradation of the cytoskeleton can help us to understand post-mortem mature mechanism. The aim of our study is to determine the the way of cell death in meat, then help scientists to combine the knowledge of cell biology and basic medical so as to understand the post-mortem intracellular environment, cells, and the overall changes in enzyme systems, thus promoting the Meat Science development. Finally, besides the intensity of apoptosis, we have also done a number of other study on biochemical, histological and texture. If you are willing to consider that, we can supliy the texture data and re-upload the manuscript. |
5Â¥2009-08-02 11:53:29














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