Results 51 to 60 of about 62,116 (225)
People and Nature, EarlyView.Abstract Meat production has notable benefits for food security, nutrition and various production economies, but has elicited substantial negative environmental impacts. Recreational hunting provides an alternative to agricultural meat production for over 24 million hunters worldwide.
Shane P. Mahoney, Richard D. Honor
wiley +1 more source
Slovenian Veterinary Research, 2018 This study aimed to monitor the hygienic status of fresh minced meat, smoked sausage and fresh beef burger (50 samples, each) retailed in Zagazig city, Egypt.
Alaa Eldin M.A. Morshdy +3 more
doaj +1 more source
GfK Panel Data Analysis of meat consumption [PDF]
, 2012 This short report represents a summary of the analysis conducted so far on the GfK Panel Data. The focus was on the main three types of raw meat: chicken, pork, beef, as well as three categories of processed food products: liver paste, cold cuts and ...
Marian, Livia
core
Proximate Composition of Beef Sausage Processed by Wheat Germ Flour
Journal of Food Processing & Technology, 2017 Beef sausage was processed by additions of different replacement levels of meat by wheat germ flour (WGF) replacement levels were: 0% (as control) 10% and 15%. The processed beef sausage was packaged in foam trays, overwrapped with polyvinyl chloride (PVC) and stored refrigerated at 4°C ± 1°C for up to 7 days.
Elbakheet IS, Elgasim AE, Algadi MZ
openaire +1 more source
People and Nature, EarlyView.Abstract Fisheries constitute one of the major benefits that oceans provide for people. Yet anthropogenic pressures and global changes are disrupting coastal systems, eroding marine biodiversity and threatening the food security of traditional populations.
Fabricio C. Albuquerque +4 more
wiley +1 more source
Foods, 2013 The study investigated the dietary impact of 18:3n-3 vs. 18:2n-6 on fatty acid- and micronutrient concentration of beef muscle and the extent of diet- and processing-induced changes of lipid- and micronutrient concentrations of beef products made thereof
Dirk Dannenberger +5 more
doaj +1 more source
Palatabilitas Bakso Dan Sosis Sapi Asal Daging Segar, Daging Beku Dan Produk Komersial [PDF]
, 2011 Meatball and sausage are two types of popular meat processing. This research was aimed to determine and comparethe palatability of meatball and sausage from fresh beef meat, frozen beef meat and commercial product.
Zurriyati, Y. (Yayu)
core
Risk factors for indigenous Campylobacter jejuni and Campylobacter coli infections in The Netherlands: a case-control study [PDF]
, 2010 A case-control study comprising 1315 Campylobacter jejuni cases, 121 Campylobacter coli cases and 3409 frequency-matched controls was conducted in The Netherlands in 2002-2003. Risk factors for both C. jejuni and C.
Brandhof, W.E., van den +5 more
core +3 more sources
POTENTIAL USE OF OKARA AS MEAT REPLACER IN BEEF SAUSAGE
Jurnal Teknologi, 2016 Processed meat products are particularly unhealthy because of high fat, preservative and salt content. This study is carried out with the aim to determine the physicochemical and sensorial properties of sausage incorporated with okara flour. There were four different sausage formulations labelled as Control (0% okara flour, 100% beef), F1 (10% okara ...
Noriham, A. +3 more
openaire +1 more source
Jurnal Ilmu dan Teknologi Hasil Ternak, 2020 Improving comminuted meat products characteristics using a natural agent, such as phytochemicals, in order to replace the use of nitrite, have become a need due to the health reason.
Suharyanto Suharyanto +4 more
doaj +1 more source