Results 91 to 100 of about 1,128,056 (280)
Effect of porcine muscle conditions on the color of cooked cured meat products.
Agricultural and Biological Chemistry, 1981 The effect of pale, soft and exudative (PSE) porcine muscles on the color of processed meat products was investigated in sausages prepared in the laboratory. Eighteen muscle samples obtained at 24hr postmortem were tested. CFR (color forming ratio) tended to decrease with decreasing pH value. Muscle samples with extreme PSE characteristics produced low
SAKATA, Ryoichi +2 more
openaire +2 more sources
, 2004 : Cooked meat color is an important quality attribute for consumers. This study compared color and thiobarbituric acid (TBA) values of cooked ground beef (internal temperatures of 49 to 79 °C), after storage of raw product in atmospheres of 0.4% carbon ...
Sorheim, O. +5 more
core +1 more source
Any old Tom, Dick, or Harry: The citation impact of author first name genderedness
Journal of the Association for Information Science and Technology, EarlyView.Abstract This paper examines the relationship between the genderedness of authors' first names and citation distributions in US‐affiliated scholarly production from 2010 to 2019. Merging a first name genderedness table derived from Wikidata with Web of Science publication data, we develop a relative distributional framework that compares first name ...
Maxime Holmberg Sainte‐Marie +1 more
wiley +1 more source
British Educational Research Journal, EarlyView.Abstract Quality in early childhood education and care (ECEC) is a contested concept and has generally been conceptualised by inter‐related indicators such as staff qualifications, educational environment, policy or child‐to‐staff ratios. There has been a more limited emphasis on how young children might perceive and experience quality.
Nikki Fairchild, Éva Mikuska
wiley +1 more source
A Method for Optical Quantification of Local Oxygen Limitations in Multiphase Bioreactors
Biotechnology and Bioengineering, EarlyView.ABSTRACT Spatial oxygen limitation is a major source of physiological stress and metabolic, scale‐dependent heterogeneity in aerobic bioprocesses. In gas‐liquid stirred tank reactors, oxygen availability is governed by hydrodynamics and mass transfer and is therefore inherently non‐uniform.
Ryan Rautenbach +5 more
wiley +1 more source
ESG Controversies in Global Firms: A Black Mark?
Business Strategy and the Environment, EarlyView.ABSTRACT Despite increasing attention paid by companies to sustainability, there is still evidence of environmental, social and governance (commonly referred to as ESG) scandals. As research on this topic is scant, this paper aims to analyse the impact of ESG controversies on firms' sustainability practices, that is, ESG policies, as well as ...
Beatrice Bais, Guido Orzes, Marco Sartor
wiley +1 more source
Business Strategy and the Environment, EarlyView.ABSTRACT Circular ecosystems connect diverse actors who collaborate to close resource loops and pursue sustainable goals without centralized control. Such arrangements entail heightened interdependence and uncertainty, making trust, understood as the willingness to accept vulnerability based on positive expectations of others' behavior, a critical ...
Inken Hoeck, Tassilo Schuster
wiley +1 more source
Business Strategy and the Environment, EarlyView.ABSTRACT Although SMEs comprise over 90% of firms globally, research on their engagement with Scope 3 (value‐chain) greenhouse gas emissions remains limited. This PRISMA‐guided systematic review synthesises 49 SME‐relevant studies to develop a theory‐informed, practice‐oriented framework for more credible and sustained Scope 3 engagement.
Chidinma Uchendu +5 more
wiley +1 more source
Теория и практика переработки мяса, 2018 This study was carried out to examine the reddening of meat products due to the addition of natural yellow salt (YS) and carbon monoxide (CO). Following YS or NaCl addition at 2% to pork subsequent to nitrite (0~100 ppm) treatment, color development due ...
R. Sakata, S. Takeda, M. Waga
doaj +1 more source
Poultry Meat Color: Heme-Complex-Forming Ligands and Color of Cooked Turkey Breast Meat
Poultry Science, 1990 Abstract Heme-complex-forming ligands and their effects on color were studied in cooked turkey breast meat. Twenty-four ground meat samples were prepared with combinations of two levels of pigments [0 or .4 mg of myoglobin (Mb) and .4 mg of hemoglobin (Hb) per gram meat weight], two levels of NaCl (0 or 2.5%), and six ligands.
D.U. AHN, A.J. MAURER
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