Results 151 to 160 of about 582,891 (206)

Edible coatings and films in meat preservation: Materials, functional mechanisms, and technological challenges. [PDF]

Vet World
Pratama BP, Khairullah AR, Effendi MH, Budiastuti B, Permatasari DA, Tyasningsih W, Rehman S, Ugbo EN, Moses IB, Kurniasih DAA, Wardhani BWK, Ma'ruf IF, Prihandani SS, Febrianti E.   +13 more
europepmc   +1 more source

Occurrence and Antimicrobial Resistance Profiles of <i>Escherichia coli</i> along the Sheep Meat Production Chain: A One Health Approach. [PDF]

Int J Vet Sci Med
Sumaila N, Adzitey F, Abu A, Monten SKK, Hermantoi FE, Susilo A, Rahayu PP, Apriliyani MW, Huda N.   +8 more
europepmc   +1 more source

Comparative Analysis of Gut Microbiome, Metabolome and Meat Quality Among Chinese Steppe Red Cattle, Simmental Hybrid Cattle and Yanhuang Cattle. [PDF]

Animals (Basel)
Guan S, Sun M, Xu N, Gu Y, Qin L.
europepmc   +1 more source

Synergistic Preservation of Mutton Using a Biodegradable Edible Coating Incorporating <i>Lallemantia iberica</i> Mucilage and Cell-Free Supernatant of <i>Lactobacillus helveticus</i> C7303. [PDF]

Food Sci Nutr
Mousavi Z, Alizadeh Behbahani B, Jooyandeh H, Taki M, Vasiee A.   +4 more
europepmc   +1 more source

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Authentication of meat and meat products

Meat Science, 2010
In recent years, interest in meat authenticity has increased. Many consumers are concerned about the meat they eat and accurate labelling is important to inform consumer choice. Authentication methods can be categorised into the areas where fraud is most likely to occur: meat origin, meat substitution, meat processing treatment and non-meat ingredient ...
Ballin N Z
exaly   +3 more sources

Biogenic Amines in Meat and Meat Products

Critical Reviews in Food Science and Nutrition, 2004
It has been recognized for some time that biogenic amines occur in a wide range of foods, among them meat and meat products. Meat is an important component of the diet in developed countries. The presence of these amines in food is of interest for two reasons: firstly, for toxicological reasons, in the sense that high levels of dietary biogenic amines ...
Ruiz-Capillas, Claudia, Jiménez Colmenero, Francisco   +1 more
openaire   +3 more sources

Meat allergy

Current Opinion in Allergy & Clinical Immunology, 2009
This review summarizes the scientific evidence on meat allergy, an unusual disorder, whose prevalence in some European countries (such as Italy) may be increasing.Data reported in this review underline some interesting points: in meats rarely consumed, such as kangaroo, whale and seal, the main allergens are only partially correlated to those detected ...
P. Restani, C. Ballabio, S. Tripodi, A. Fiocchi   +3 more
openaire   +2 more sources

Meat and Meat Products

1993
Actin is the major constituent of the thin myofilament, part of the contractile mechanism of muscles. The molecular weight is estimated to be about 43000. It binds one molecule each of nucleotide (ATP or ADP) and divalent cation (calcium or magnesium).
J. L. Marsden, R. L. Henrickson
openaire   +2 more sources