Results 21 to 30 of about 63,371 (305)
Effect of Agar/AgNP Composite Film Packaging on Refrigerated Beef Loin Quality
Membranes, 2021 Fresh beef loin was packaged with 0–2% silver nanoparticles (AgNPs) incorporated agar films to investigate the effect of antimicrobial packaging on meat quality changes in terms of microbiological and physicochemical properties.
Seok-In Hong, Youngjin Cho, J. Rhim
semanticscholar +1 more source
Deep freezing to maintain the freshness of pork loin during long-term storage
Food Science and Biotechnology, 2021 As storage temperature impacts frozen meat quality, we evaluated the ideal freezing and storage temperatures for pork loin, and effects of long-term storage at − 60, − 50, and − 18 °C on pork loin physicochemical properties.
Sangyoon Lee +5 more
semanticscholar +1 more source
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
doaj +1 more source
Scientific Reports, 2021 We used 16S ribosomal RNA sequencing to evaluate changes in the gut microbiota of mice fed a diet supplemented with either raw or cooked beef loin powder for 9 weeks. Male BALB/c mice (n = 60) were randomly allocated to five groups: mice fed AIN-93G chow
Hye-Jin Kim +4 more
semanticscholar +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
Socio-anthropologie, 2022 This exploratory study illustrates the challenges and opportunities of remote qualitative research on sensitive issues. The analysis is based on the experience of fourteen researchers who have lived the digital switchover linked to the covid-19 pandemic ...
Maria Caiata Zufferey, Monica Aceti
doaj +1 more source
Volatile Profile of Dry and Wet Aged Beef Loin and Its Relationship with Consumer Flavour Liking
Foods, 2021 This study investigated the effect of ageing method and ageing time on the volatile profiles of grilled beef striploins (Longissimus thoracis et lumborum) and their relationship with consumer flavour liking.
Zhenzhao Li +4 more
semanticscholar +1 more source
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
doaj +1 more source