Results 41 to 50 of about 111,908 (272)
Bacteria in goat meat: Biological danger [PDF]
Biotechnology in Animal Husbandry, 2011 In the world, especially in China, India, P?kist?n and Nigeria goat meat represents an important foodstuff in nutrition of people. Goat meat is being increasingly consumed in Serbia owing to its distinctive taste and desirable chemical composition. As many other types of meat, goat meat can be the source of pathogenic bacteria. Bacteria can
S. Ivanovic +4 more
openaire +1 more source
Resilience of Small Beef Packers and the USDA Meat Supply Chain Initiative
Agribusiness, EarlyView.ABSTRACT We focus on the plant‐size resilience relationship among small beef packers during COVID‐19. Defining resilience as the ability to maintain or increase slaughter and non‐resilience as otherwise, we use survey and secondary data to estimate a logit model where resilience is a function of a plant's capacity and age in addition to labor condition
Sunil P. Dhoubhadel +2 more
wiley +1 more source
Italian Journal of Food Safety, 2012 In Sardinia, goat farming is a very important resource. Sarda and Maltese breed are reared mainly for milk production and for suckling kids meat, while meat from adult goats is undervalued. The use of adult goat meat to obtain ripened ham will contribute
Rina Mazzette +6 more
doaj +1 more source
Pemanfaatan Buah Pepaya Muda dalam Pembuatan Dendeng Giling Kambing [PDF]
, 2001 Spicy dried minced goat meat in sheet form is one of the spicy dried meat type, which could be classified as intermediate moisture meat product. In order to improve the dietary fibre content of the product, a research on the utilization of young pawpaw ...
Meliany, Hari Purnomo, T. Dwi Wibawa Budianta,
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Agribusiness, EarlyView.ABSTRACT Amidst a recent surge in US goat meat imports to meet growing demand, this study contributes to the meat demand literature by examining consumer preferences for goat meat, a relatively healthy and environmentally friendly alternative to other popular meats.
Binod Khanal +2 more
wiley +1 more source
Volatiles and Water- and Fat-Soluble Precursors of Saanen Goat and Cross Suffolk Lamb Flavour
Molecules, 2013 This paper evaluates the concentrations of water- and fat-soluble precursors of meat flavour, with the aim of characterising the effect of species on the volatile profile of grilled goat and lamb meat.
Luciana Brasil +4 more
doaj +1 more source
Goat meat: Some factors affecting fat deposition and fatty acid composition [PDF]
Songklanakarin Journal of Science and Technology (SJST), 2018 Goat meat has recently become an important aspect in the meat markets due to its containing of low fat, and cholesterol contents that may benefit to human health as compared to mutton, pork, and beef.
Chaiyawan Wattanachant
doaj +1 more source
Goat meat quality. Effects of salting, air-drying and ageing processes [PDF]
, 2010 Goat meat is one of the most consumed meats in the World and according to Teixeira (2003) Portugal traditionally consume specially kid meat in Easter and Christmas. Goat meat is also an important part of food consumption and the main product of several
Gonçalves, I. +3 more
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American Journal of Agricultural Economics, EarlyView.Abstract Our general interest is in global trade loss from livestock pathogens, specifically exports. We adopt a causal inference approach that considers animal disease outbreaks over time as non‐staggered binary treatments with the potential for switching in (infection) and out of treatment (recovery) within the sample period. The outcome evolution of
Mohammad Maksudur Rahman +1 more
wiley +1 more source
International Journal of Bio-Resource and Stress Management, 2013 This study was conducted to find out the management technology of goat meat market for improving local contribution to this market in Bangladesh. In this study a complex multi-equation system model is established to represent the management technology ...
F. Yasmin +2 more
doaj