Results 101 to 110 of about 1,138,237 (238)

Isolation and identification of pseudomonas species in meat and meat product and cold storage depots [PDF]

Eurasian Journal of Veterinary Sciences
Aim: This study was carried out to determine the microbiological quality characteristics of retail meat and meat products Materials and Methods: Totally 166 meat and meat products samples included boneless meat, minced meat, sausage, chicken tight ...
İbrahim Mustafa Akan, Ümit Gürbüz
doaj  

Comparative analysis of meat quality and flavor compounds in hot fresh, chilled, and frozen Qingyuan partridge chicken

Applied Food Research
Flavor is a crucial factor influencing meat quality and consumer acceptance of meat products. This study investigated the differences in meat quality and flavor compounds among three primary forms of commercially available chicken meat: hot fresh ...
Hao Qi, Haoming Wang, Zheng Ma, Tianyu Wang, Qinxin He, Haiyi Yu, Xuqing Deng, Zhengfen Zhang, Hui Yu, Hua Li   +9 more
doaj   +1 more source

More than proteins for empty stomachs: Wild meat in the BaTonga food system

People and Nature, EarlyView.
Abstract Our paper highlights the limitations of the framework used by many conservation‐focused programmes that incorporate food security objectives. This framework encourages the substitution of wild proteins with domestic proteins by promoting animal farming in communities located near conservation areas.
Muriel Figuié, Luzibo Ottilia Munsaka, Vupenyu Dzingirai, Olivier Lepiller, Maxwell Phiri, Patrice Grimaud   +5 more
wiley   +1 more source

Physicochemical Properties of Chicken Breast and Thigh as Affected by Sous-Vide Cooking Conditions

, 2023
Sous-vide is a cooking method used to improve the tenderness and juiciness of chicken breast. However, the comparative changes in meat quality attributes of sous-vide cooked chicken breast and thigh muscles are not fully understood. The objective of this
Hyun-Wook Kim, Dong-Heon Song, Na-Eun Yang, Youn-Kyung Ham, Sin-Woo Noh   +4 more
core   +1 more source

The magnitude and economic replacement value of wild meat obtained from ‘recreational’ big game hunting in the United States

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

Meat-Producing Ability of Two Autochthonous Chicken Breeds Under Traditional and Semi-Intensive Conditions

Agriculture
The old Hungarian poultry breeds are the hidden reserves of the Carpathian Basin’s agriculture. The aim of this study was to examine the slaughter weight, carcass merit, and certain meat properties of two of them: the Partridge-colored Hungarian Chicken (
András Gáspárdy, Rita Bélley, Ildikó Barta   +2 more
doaj   +1 more source

Exploring Drivers and Mitigation Strategies for Food Manufacturing Wastes in the Circular Economy Using Rich Pictures

Sustainable Development, EarlyView.
ABSTRACT This study aims to identify the main types, drivers, and solutions for food loss and waste (FLW) as reported by stakeholders within the UK food manufacturing sector from a Circular Economy perspective. Based on insights from diagramming‐based workshops involving 35 participants working in an organisation in the sector, FLW occurs primarily as ...
Alexander Moores, Dimitris Charalampopoulos, Adrian Williams, Ximena Schmidt Rivera   +3 more
wiley   +1 more source

Relationship between spatial and social phenotypes in an avian scavenger

Journal of Animal Ecology, EarlyView.
A method is applied to distinguish interaction rates that would be expected given animals' movements from those that exceed expected values due to incidental contact. The relationship between space use and both observed and non‐incidental social network position varies between social situations.
Kaija Gahm, Marta Acácio, Nili Anglister, Gideon Vaadia, Orr Spiegel, Noa Pinter‐Wollman   +5 more
wiley   +1 more source

Effect of Stunning Time and Polyphosphates on Quality of Cooked Chicken Breast Meat

Poultry Science, 1996
The objective of this research was to determine effects of stunning duration and polyphosphates on color, pH, and texture of chicken breast meat. Sixty broiler chickens were electrically stunned for 2 to 10 s in 2-s intervals and then slaughtered. Left and right Pectoralis major muscles were excised 1 h post-mortem.
L L, Young, J K, Northcutt, C E, Lyon
openaire   +2 more sources

Revisiting the Political Economy of Agriculture in 21st Century Food Systems

Journal of Agricultural Economics, EarlyView.
ABSTRACT In 1932, Joseph Duncan argued in the Journal of Agricultural Economics that agricultural economists should engage more explicitly with politics. Nearly a century later, the political economy of food and agriculture has expanded in both scope and complexity.
Danielle Resnick, Johan Swinnen
wiley   +1 more source