Results 31 to 40 of about 63,371 (305)
Fried pork loin batter quality with the addition of various dietary fibers
Journal of Animal Science and Technology, 2021 The effect of the addition of dietary fiber extracted from wheat, bamboo, and oat on the quality of fried pork loin batter was investigated. Quality evaluation included proximate composition, pH, color, viscosity, coating and frying yield, electronic ...
Sin-Young Park, Hack-Youn Kim
semanticscholar +1 more source
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
doaj +1 more source
Revista Brasileira de Zootecnia, 2008 Com o objetivo de avaliar as características de carcaça e a alometria dos cortes comerciais e dos tecidos de cabritos F1 Boer × Saanen, 35 animais foram abatidos ao atingirem 5, 10, 15, 20 e 25 kg de peso vivo (PV).
José Morais Pereira Filho +5 more
doaj +1 more source
Revista Brasileira de Zootecnia, 2004 Objetivou-se, com este trabalho, estudar níveis de substituição (0; 50 e 100%) do milho grão seco moído pela silagem de grãos úmidos de milho (SGUM) na ração de cordeiros alimentados em creep feeding.
Gercílio Alves de Almeida Júnior +5 more
doaj +1 more source
Теория и практика переработки мяса, 2018 With the help of the automated system for the classification of carcasses of pigs, AutoFOM ultrasound have been processed 56682 carcasses of slaughter pigs with an average carcass weight of 94.3 kg.
Andrey V. Pavlov +2 more
doaj +1 more source
Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin
Foods, 2020 This study aimed at evaluating the effects of the addition of an oil/beer/lemon marinade solution with or without the inclusion of oregano, rosemary and juniper essential oils on the quality, the technological properties as well as the shelf-life and ...
L. Siroli +6 more
semanticscholar +1 more source
Animal, 2023 Fast, accurate, and reliable estimates of backfat depth, loin depth, and intramuscular fat percentage in swine breeding stock are used to increase genetic improvement and farm profitability.
Z.C. Peppmeier +3 more
doaj +1 more source
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
doaj +1 more source
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
doaj +2 more sources
Revista Brasileira de Zootecnia, 2009 Objetivou-se com este trabalho avaliar o efeito da suplementação na composição tecidual e química da perna e do lombo de ovinos Santa Inês terminados em pastejo.
José Rômulo Soares dos Santos +5 more
doaj +1 more source