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Consumer Perception of the Quality of Lamb and Lamb Confit [PDF]
Foods, 2018 The patterns of food consumption in general and those of meat, in particular, are constantly changing. These changes are due not only to socio-economic and cultural trends that affect the whole society but also to the specific lifestyles of consumer groups.
Guillermo Ripoll +2 more
exaly +6 more sources
Lamb survivability: a new approach to an old problem
Frontiers in Animal ScienceLamb survivability is an important trait from both an economic and animal welfare perspective. Five breeds at the U.S. Sheep Experiment Station were evaluated for survival to weaning and included 74,448 records from 43 years.
Carrie Wilson +2 more
exaly +3 more sources
Frontiers in Nutrition, 2023 Fermented sausage is popular with many consumers because of its distinctive flavor, but the safety of it has attracted widespread attention. At present, nitrite is widely used in fermented meat products because of its ideal color and bacteriostatic ...
Le Yang +13 more
doaj +1 more source
Editorial: Networks and Organizing Processes in Online Social Media
Media and Communication, 2022 Online social media present unprecedented opportunities and challenges for a range of organizing processes such as information sharing, knowledge creation, collective action, and post-disaster resource mobilization. Concepts and tools of network research
Seungyoon Lee
doaj +1 more source
A Systems Approach to Studying Online Communities
Media and Communication, 2022 Much early communication research was inspired by systems theory. This approach emphasizes that individuals and groups use communication to interact with and respond to their larger environment and attempts to outline the ways that different levels ...
Jeremy Foote
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Effects of ultrasound on the structural and functional properties of sheep bone collagen
Ultrasonics Sonochemistry, 2023 The study evaluated the effect of an ultrasound-assisted treatment on the structural and functional properties of sheep bone collagen (SBC). The type and distribution of SBC were analyzed by proteome (shotgun) technology combined with liquid ...
Guanhua Hu +10 more
doaj +1 more source
Dust formation in French fries
Current Research in Food Science, 2023 In this study we report on the analysis of dust formation, a quality problem arising in the industrial processing of par-fried, frozen french fries. This dust constitutes fractured pieces broken off the crust during finish frying. We claim that this dust
R.G.M. van der Sman +1 more
doaj +1 more source
Experiments on sheep carcass cutting with ultrahigh pressure pure water jet
Shipin yu jixie, 2023 Objective: To reduce loss of lamb meat during mechanical cutting. Methods: Using a gantry-type ultra-high-pressure pure water jet cutting platform, different parameters were selected for testing according to different parts of the lamb carcass.
QU Yudong +5 more
doaj +1 more source
BMC Genomics, 2020 Background The sea cucumber Holothuria leucospilota belongs to echinoderm, which is evolutionally the most primitive group of deuterostomes. Sea cucumber has a cavity between its digestive tract and the body wall that is filled with fluid and suspended ...
Xiaofen Wu +7 more
doaj +1 more source
Social Sciences, 2018 Science communicators and scholars have struggled to understand what appears to be increasingly frequent endorsement of a wide range of anti-science beliefs and a corresponding reduction of trust in science.
Melanie Morgan +3 more
doaj +1 more source