Results 121 to 130 of about 295,054 (162)
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Marvelous Meat: an Introduction to Meat, Meat Processing, and Meat Judging
2015Helper's guide for the 4-H meat project.
DeMarco, Laurie W., Graham, Paul P.
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1983
Knowledge of animal muscle and the process by which it is converted to food has developed considerably. Much of this progress has resulted from the great strides that have been made in the basic understanding of proteins. Basic work of this character has already been discussed in Chapter 6 on proteins.
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Knowledge of animal muscle and the process by which it is converted to food has developed considerably. Much of this progress has resulted from the great strides that have been made in the basic understanding of proteins. Basic work of this character has already been discussed in Chapter 6 on proteins.
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Chemical safety of meat and meat products
Meat Science, 2010Since the Second World War the consumer behaviour in developed countries changed drastically. Primarily there existed the demand for sufficient food after a period of starvation, afterwards the desire for higher quality was arising, whereas today most people ask for safe and healthy food with high quality.
Sabine, Andrée +4 more
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Bacteriological flora of meat and meat products
Zentralblatt für Mikrobiologie, 1985The bacterial flora of meat and meat products consumed by Egyptian people was estimated. The highest counts, either for total viable bacteria and coliforms were found in sausage and in raw kofta and kabab, but they markedly decreased after grilling. Heavy loads of bacteria were also observed in the fresh beef samples, frozen imported beef, minced meat,
M K, Zahra, Z A, Helmy, R M, Musleh
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1998
Red meat is derived from a number of animal species (e.g. cattle, sheep, goat, camel, deer, buffalo, horse, pig). Total world production of red meats was estimated to be approximately 120 million tonnes carcass weight in 1991. Red meats are important in international trade with about 11 million tonnes per year being exported.
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Red meat is derived from a number of animal species (e.g. cattle, sheep, goat, camel, deer, buffalo, horse, pig). Total world production of red meats was estimated to be approximately 120 million tonnes carcass weight in 1991. Red meats are important in international trade with about 11 million tonnes per year being exported.
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Authenticity issues in meat and meat products
Meat Science, 1996Proper product description is of crucial importance in ensuring fair trading practices and enabling consumers to make informed choices and is therefore addressed in some detail in UK food legislation. This paper will briefly examine the historical development of UK food laws and the meaning of "authenticity" within the context of current legislation ...
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Samonellosis and meat hygiene: red meat
Veterinary Record, 1975The association between salmonellosis in man and the infection in food animals has been clearly established. There is, moreover, little doubt that abattoir by-products, effluent and solid waste may allow the recycling of infection in animals. The potential hazard posed by salmonellosis to human and animal health will be reduced only by a greater ...
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Consumers’ associations, perceptions and acceptance of meat and plant-based meat alternatives
Food Quality and Preference, 2021Michael Siegrist, Christina Hartmann
exaly
Finding flexitarians: Current studies on meat eaters and meat reducers
Trends in Food Science and Technology, 2021Hans Dagevos
exaly