Results 31 to 40 of about 9,213,486 (331)
Food Science of Animal Resources, 2018 The study aims to determine the optimum sterilization rate and water activity of Chinese traditional smoke-cured bacon product (Larou) in the preservation with natural coating solution.
Na Liu +9 more
doaj +1 more source
Effect of incorporation of calcium lactate on physico-chemical, textural, and sensory properties of restructured buffalo meat loaves [PDF]
Veterinary World, 2016 Aim: The present study was conducted to develop a functional meat product by fortifying calcium (in the form of calcium lactate) with restructured buffalo meat loaf (RBML).
A. Irshad +5 more
doaj +1 more source
Food system by-products upcycled in livestock and aquaculture feeds can increase global food supply
Nature Food, 2022 Many livestock and aquaculture feeds compete for resources with food production. Increasing the use of food system by-products and residues as feed could reduce this competition.
Vilma Sandström +9 more
semanticscholar +1 more source
DEVELOPMENT AND EVALUATION OF PET KIBBLES USING MEAT-CUM-BONE MEAL [PDF]
Journal of Veterinary and Animal Sciences, 2017 A study was carried out to develop a suitable formulary for pet kibbles by using meat-cum-bone meal (MCBM) and to evaluate their nutritional quality and palatability. The developed pet kibbles were formulated with cereal flour mix (33%), buffalo meat (25%
P. Kuleswan +6 more
doaj
Food Science of Animal Resources, 2018 The present study was undertaken to assess the efficacy of sapota powder (SP) as natural preservatives and its better utilization in food processing with the incorporation of various levels of SP (2, 4, and 6%) by replacing lean meat.
Pavan Kumar +6 more
doaj +1 more source
Development of on package indicator sensor for real-time monitoring of meat quality [PDF]
Veterinary World, 2015 Aim: The aim was to develop an indicator sensor for real-time monitoring of meat quality and to compare the response of indicator sensor with meat quality parameters at ambient temperature.
Vivek Shukla +2 more
doaj +1 more source
Adoption of Blockchain Technology for Enhanced Traceability of Livestock-Based Products
Sustainability, 2022 Blockchain has become a modern technology that can enhance the traceability of products and services, which is particularly relevant to agri-food supply chains.
Khwanchol Kampan, T. Tsusaka, A. K. Anal
semanticscholar +1 more source
Czech Journal of Animal Science, 2011 The objective of this study was to determine rumen degradability and total digestibility of flavonolignans from a milk thistle fruit expeller in dairy cows considering milk production and changes in plasma flavonolignans.
L. Křížová +4 more
doaj +1 more source
Food Science of Animal Resources, 2019 In the present study, comparative efficacy of natural as well as synthetic tenderizers on the quality characteristics of restructured spent hen meat slices (RSHS) was studied. Four different batches of RSHS viz. Control (without any tenderizer), T1 (1.25%
Rushikesh Ambadasrao Kantale +6 more
doaj +1 more source
Quality and Acceptability of Meat Nuggets with Fresh Gel [PDF]
Asian-Australasian Journal of Animal Sciences, 2016 Aloe vera has been used worldwide for pharmaceutical, food, and cosmetic industries due to its wide biological activities. However, quality improvement of low fat meat products and their acceptability with added Aloe vera gel (AVG) is scanty.
V. Rajkumar +6 more
doaj +1 more source