Results 51 to 60 of about 111,908 (272)

Some Physico-chemical Properties of Surimi-like Material Made From Goat Meat as Affected by Sucrose Level [PDF]

, 2010
This experiment was carried out to study the effect of sucrose level on the physico-chemicalproperties of goat surimi. The muscle tissue of round meat of goat was separated from fat andconnective tissue manually and then was cut into 3 cm size of meat ...
Badarina, I. (I), Mega, O. (O), Suharyanto, S. (S)   +2 more
core  

Integrating One Health to Mitigate the Emergence and Spread of Antimicrobial Resistance in Livestock and Aquaculture

Animal Research and One Health, EarlyView.
Antimicrobial resistance (AMR) is an escalating global threat driven by antimicrobial use in aquaculture and livestock. Resistant pathogens and genes can spread across humans, animals, and the environment through interconnected ecosystems. Using a One Health approach, this review emphasizes antimicrobial stewardship, regulatory strengthening, enhanced ...
Mir Mohammad Ali, Delower Hossain, Ridwan Olamilekan Adesola, Anum Hanif, Shamsaldeen Ibrahim Saeed, Muhammad Abdul Mannan, Anoar Jamai Masroure, Kazi Estieque Alam, Md Kamal Hossain, Sabiha Zarin Tasnim Bristi, Md Jisan Ahmed   +10 more
wiley   +1 more source

PURIFICATION OF ANGIOTENSIN CONVERTING ENZYME INHIBITORY PEPTIDE DERIVED FROM KACANG GOAT MEAT PROTEIN HYDROLYSATE

Journal of the Indonesian Tropical Animal Agriculture, 2014
The objective of this study was to identify the Angiotensin Converting Enzyme (ACE) inhibitorypeptide derived from Kacang goat meat protein hydrolysate. Kacang goat meat loin section washydrolyzed with pepsin, trypsin and chymotrypsin.
J. Jamhari, L.M. Yusiati, E. Suryanto, M.N. Cahyanto, Y. Erwanto, M. Muguruma   +5 more
doaj   +1 more source

Nilai Thiobarbituric Acid (Tba) Dan Kadar Lemak Dendeng Daging Kambing Yang Direndam Dalam Jus Daun Sirih (Piper Betle L.) Pada Konsentrasi Dan Lama Penyimpanan Yang Berbeda [PDF]

, 2012
This research was conducted from December 2011 until April 2012 in Post-Harvest Technology Laboratory, Laboratory Nutrition Science and Chemistry Faculty of Agriculture and Animal Science of Islamic State University of Sultan Syarif Kasim Riau and ...
Nurhasni, N. (Nurhasni), Purnamasari, E. (Endah), Zain, W. N. (Wieda)   +2 more
core  

Beyond mammals: the evolution of chewing and other forms of oropharyngeal food processing in vertebrates

Biological Reviews, EarlyView.
ABSTRACT Oropharyngeal food processing exhibits a remarkable diversity among vertebrates, reflecting the evolution of specialised ‘processing centres’ associated with the mandibular, hyoid, and branchial arches. Although studies have detailed various food‐processing strategies and mechanisms across vertebrates, a coherent and comprehensive terminology ...
Daniel Schwarz, Maja Mielke, Stephan Handschuh, Anthony Herrel, Patrick Lemell, Léa Da Cunha, Nicolai Konow   +6 more
wiley   +1 more source

Desulfovibrio‐Hydrogen Sulfide Mediates Capsaicin‐Induced Oxidative Stress and Gut Inflammation via TXNIP/NLRP3 Pathway

Food Bioengineering, EarlyView.
ABSTRACT The intake of capsaicin can disrupt the gut microecology and impact health, yet its underlying mechanism is not fully elucidated. This study, by establishing capsaicin‐induced human microbiota‐associated (HMA) mouse models revealed the molecular mechanism by which capsaicin perturbs the gut microbiota and metabolites, leading to intestinal ...
Liangliang Zhu, Xiangru Feng, Xiaoxuan Lu, Geng Han, Jiaqi Zou, Zhaoyang Dong, Ting Luo, Jiayang Jin, Mengyao Zhao, Xiaoguo Ji, Liming Zhao   +10 more
wiley   +1 more source

Study on N-Amino, Protein and Total Glucose of Etawah Crossbreed Goat and Boer Crossbreed Goat Meat Sauce

Jurnal Ilmu dan Teknologi Hasil Ternak, 2012
The aim of this study was to know the difference between Etawah crossbreed goat meat sauce and Boer crossbreed goat meat sauce evaluated on N-amino, protein, and total glucose.The material used in the research were meat sauce from Etawah crossbreed goat ...
Khothibul Umam Al Awwaly, Aris Sri Widati, Vina Rahmadani   +2 more
doaj  

Mineral Fingerprinting and Authenticity Discrimination Modeling of Albas Goat Meat [PDF]

Shipin Kexue
To systematically collect mineral data from Albas goat meat for feature analysis and authenticity discrimination modeling based on machine learning, this study collected a total of 149 samples of longissimus dorsi and biceps femoris muscle from Albas ...
DONG Xin, BAI Yang, SU Zhen, WEI Yingjie, WANG Lixing, GUO Jun
doaj   +1 more source

Anausis Faktor-faktor Yang Mempengaruhi Konsumsi Oaging Ayam Broiler Masyarakat Di Kecamatan Tembilahan Kabupaten Indragiri Hilir [PDF]

, 2008
The purpose of the research was to analyzed the effect of income per month (Xl), cost of broiler meat (X2), cost of cow meat (X3), cost of goat meat (X4), cost ofburas meat (X5), consumption cow meat (X6), intensity of bought cow meat (X7 ...
Heriyon, Z. (Zanros), Hidayati, D. (dan)
core  

Effect of salting and ripening on the physicochemical and sensory quality of goat and sheep cured legs [PDF]

, 2017
Physicochemical and sensory characteristics of sheep and goat cured legs were evaluated. The pH values (5.7–5.8) and aw (0.87 and 0.83) found to be adequate to control meat deterioration, promoting safety and stability to shelf life of products with ...
Fernandes, Aline, Manuel, Aristides, Pereira, Etelvina, Rodrigues, Sandra, Teixeira, A., Teixeira, Alfredo   +5 more
core   +1 more source