Results 81 to 90 of about 15,621 (259)
The Anatomical Record, EarlyView.Abstract This study evaluated the morphogenesis of the temporomandibular joint (TMJ) in human fetuses during the third month of gestation through the analysis of immunohistochemistry for the proteins Indian Hedgehog (IHH), Patched‐1 (PTCH1), and Smoothened (SMO).
Filipe Santos da Silva +5 more
wiley +1 more source
Archaeological Prospection, EarlyView.ABSTRACT This study presents a multi‐method non‐invasive investigation of an approximately 4‐ha area associated with the long‐occupied coastal settlement of Rocavecchia (Apulia, southern Italy), situated between the prehistoric fortified peninsula and the Hellenistic‐Messapian walls.
Giuseppe Guarino +3 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
Anatomical Sciences Education, EarlyView.Abstract A recent trend in healthcare education has been the increasing emphasis on the development of humanism and empathy in students. Within anatomy education, some institutions have implemented curricular innovations such as donor non‐anonymization to facilitate this development.
Rodrigo Muscogliati +5 more
wiley +1 more source
FoodsConsumer purchasing of beef is often driven by the trinity of flavor, palatability, and convenience. Currently, beef patties in the United States are manufactured with fat and lean trimmings derived from skeletal muscles. A reduction in total beef supply
Savannah L. Douglas +9 more
doaj +1 more source
Anatomical Sciences Education, EarlyView.Abstract Body procurement at The University of Sydney has a long history. Anatomy legislation (1881 Anatomy Act) modeled on the British Anatomy Act 1832 legalized procurement of unclaimed bodies from public institutions for anatomical dissection at licensed Schools of Anatomy, effectively conferring the University of Sydney an exclusive license until ...
Rebekah A. Jenkin, Kevin A. Keay
wiley +1 more source
Internal Endpoint Cooking Temperature Alters Quality and Consumer Acceptability of Pork Loin Chops
FoodsQuality and consumer satisfaction of meat products could be influenced by endpoint cooking temperatures. Attributes of pork, such as palatability, cooking loss, and internal color, influence consumer acceptability. The degree of doneness was evaluated on
Savannah L. Douglas +6 more
doaj +1 more source
Anatomical Sciences Education, EarlyView.Abstract Application of three‐dimensional anatomical knowledge is essential for patient examination, diagnosis, and treatment and is crucial in the training of medical and healthcare students. Moreover, critical observation and spatial awareness are vital for learner understanding of three‐dimensional anatomical structures and relationships.
Jiayi Zhang +5 more
wiley +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
openaire +1 more source
CyTA - Journal of Food, 2017 The effect of washing cycles and microbial transglutaminase on the gelation properties of crabmeat was evaluated. The blue crab (Callinectes sapidus) was cooked at 120°C for 30 min before obtaining the meat. Cooked meat was homogenized in a cutter with 0
Verónica Hernández-Robledo +4 more
doaj +1 more source