Results 231 to 240 of about 55,640 (299)

Effects of Including Partially Destoned Olive Cake in Sheep Diet on Meat Quality and Salami Production. [PDF]

Animals (Basel)
Maniaci G, Gannuscio R, Giosuè C, Hassan MU, Busetta G, Franciosi E, Gaglio R, Todaro M, Alabiso M.   +8 more
europepmc   +1 more source

Optimizing Cattle, Yak, Camel, and Horse Meat Processing: Species‐Sex Physicochemical Drivers

Food Science &Nutrition, Volume 14, Issue 2, February 2026.
Species primarily determines the nutritional and processing traits of cattle, yak, camel, and horse meats; yak stands out for superior nutrition (high protein/EAA/MUFAs) but requires tenderization, while horse offers greater tenderness but has a darker color and low water‐holding capacity.
Xueyuan Bai, Yilin Bai, Jing Li, Chaozhi Zhu, Long Xu, Xiaoling Yu, Feng Yin, Ang Ru, Xinghui Wang, Yueyu Bai   +9 more
wiley   +1 more source

Whey-A Valuable Technological Resource for the Production of New Functional Products with Added Health-Promoting Properties. [PDF]

Foods
Czarniecka-Skubina E, Pielak M, Neffe-Skocińska K, Kajak-Siemaszko K, Karp-Paździerska S, Głuchowski A, Moczkowska-Wyrwisz M, Rosiak E, Rutkowska J, Antoniewska-Krzeska A, Zielińska D.   +10 more
europepmc   +1 more source

Quality Characteristics of Baranjski Kulen (PGI) Fermented Sausage from Three Pork Production Chains. [PDF]

Foods
Kušec G, Djurkin Kušec I, Gvozdanović K, Komlenić M, Krvavica M, Margeta V.   +5 more
europepmc   +1 more source

Targeting biofilm resistance in meat production: Postbiotics as a clean-label alternative, a bibliometric analysis review. [PDF]

Poult Sci
Akter S, Rahman MA, Ashrafudoulla M, Mahamud AGMSU, Reem CSA, Chowdhury MAH, Rapak MT, Yoon HJ, Ha SD.   +8 more
europepmc   +1 more source

Protective Structures in Bulgaria [PDF]

Mariella Nenova
core  

Analysis of Changes in Flavor Profile and Bacterial Succession During Pork Fermentation Using Multi-Omics-Based Analysis. [PDF]

Foods
Ma Y, Lan Q, Wang C, Laghi L, Zhu C, Picone G.   +5 more
europepmc   +1 more source

Fermentation Effect on Volatile Evolution of Plant-Based Dry-Cured Sausages. [PDF]

Foods
Martín-Miguélez JM, Delgado J, González-Mohino A, Olegario LS.   +3 more
europepmc   +1 more source