Results 11 to 20 of about 433,792 (284)
Foods, 2021 This study evaluated the effect of dry-aging on quality, palatability, and flavor-related compounds of pork loins. Ten pork loins were obtained at 7 days postmortem, divided into three equal portions, randomly assigned into three different aging methods (
Derico Setyabrata +3 more
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The effect of gender on the characteristics of muscle fibers in pork [PDF]
Journal of Central European Agriculture, 2014 The aim of this study was to evaluate the influence of gender on the proportional representation of different types of muscle fibres and their selected characteristics.
Monika OKROUHL +4 more
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A Computer-Aided Inspection System to Predict Quality Characteristics in Food Technology
IEEE Access, 2022 Physicochemical and sensory analyses are commonly used to determine the quality characteristics of food samples in Food Industries. These methods are tedious, laborious, produce chemical residues, and involve the destruction of the samples.
Juan P. Torres +5 more
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World Rabbit Science, 2021 Zinc supplementation in rabbit diet favours deposition of this mineral in meat and, therefore, contributes to satisfying the daily requirements of Zn in humans that consume it.
Hector Luis-Chincoya +4 more
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Revista Colombiana de Ciencias Pecuarias, 2023 Background: The production of biofuels has caused an increase in the prices of agricultural commodities. Thus, the ecological footprint, social inclusion and profitability of production systems have encouraged the use of agroindustrial products as an ...
Cinthia P Lima-Cavalcanti +13 more
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Acta Scientiarum: Technology, 2016 Lipid composition and sensory traits of the meat from female lambs of the Pantaneiro genetic group slaughtered with 2.00, 3.00 and 4.00 mm of subcutaneous fat thickness (SFT) were evaluated by ultrasound.
Natália Holtz Alves Pedroso Mora +5 more
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Acta Scientiarum: Animal Sciences, 2014 Twenty-four female lambs of the Pantaneiro genetic group, with approximately 100 days of age, average body of 16.24 ± 1.78 kg, were slaughtered with 2.0, 3.0 and 4.0 mmof subcutaneous fat thickness, measured by ultrasound in the Longissimus, to evaluate ...
Natália Holtz Alves Pedroso Mora +5 more
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Meat and Muscle Biology, 2018 In livestock science and meat science, muscle fiber characteristics have been evaluated based on a cross-sectional area (CSA) of muscle fiber. However, muscle fiber is not planar but cylindrical. Thus, muscle fiber volume and volume-based characteristics
Anna C. Dilger +6 more
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Loin Pain Hematuria Syndrome – A Case Report of a Challenging Diagnosis for Clinicians
King Khalid University Journal of Health Sciences, 2021 Loin pain hematuria syndrome (LPHS) is a rare syndrome of loin pain associated with hematuria, which could be either gross or microscopic in nature. The condition causes severe discomfort for patients and can lead to many limitations in activities of ...
Hussam Haider +3 more
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Evaluation of the sensory attributes along rabbit loin by a trained panel
World Rabbit Science, 2018 The aim of this study was to evaluate and quantify variation in sensory attributes along the Longissimus dorsi (LD) muscle in rabbits. A descriptive analysis was performed by a panel of 8 assessors previously trained in the evaluation of rabbit meat ...
Marina Martínez-Álvaro +1 more
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