Results 11 to 20 of about 372,016 (296)
International Journal of Food Design, 2020 We are facing a pandemic: climate change. In order to sustain a future population with a healthy diet, we need drastic changes in our food systems. With the demand for change both in our eating behaviour and the food industry, this opinion article dives into a currently disputed food resource with regards to climate impact: meat.
Louise Beck Brønnum +2 more
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Journal of AOAC INTERNATIONAL, 1997 Butchers’ beef, for roasting or grilling, comes from male and female animals of about 15 to 24 months of age. Newer breeds from Europe such as the Charolais, Simmenthal and Belgian Blue have higher yields of saleable meat than traditional British breeds such as Aberdeen Angus and Hereford.
R. C. Kill, M. D. Ranken, C. Baker
openaire +6 more sources
Data‐driven performance metrics for neural network learning
International Journal of Adaptive Control and Signal Processing, EarlyView., 2023 Summary Effectiveness of data‐driven neural learning in terms of both local mimima trapping and convergence rate is addressed. Such issues are investigated in a case study involving the training of one‐hidden‐layer feedforward neural networks with the extended Kalman filter, which reduces the search for the optimal network parameters to a state ...
Angelo Alessandri +2 more
wiley +1 more source
Culture, meat, and cultured meat [PDF]
Journal of Animal Science, 2020 Abstract Cultured meat grown in vitro from animal cells has the potential to address many of the ethical, environmental, and public health issues associated with conventional meat production. However, as well as overcoming technical challenges to producing cultured meat, producers and advocates of the technology must consider a range of ...
openaire +3 more sources
Czech Journal of Food Sciences, 2016 The composition of European beaver (Castor fiber L.) meat and its utility for sausage production were investigated. Beaver meat has a high concentration of protein (21.44% wet weight) with the high content of available lysine (1.97 g/100 g) and ...
Joanna Żochowska-Kujawska +6 more
doaj +1 more source
Lipidomic analysis and classification of Iberian dry‐cured hams with low field NMR
Food Frontiers, 2023 Iberian ham is a high‐quality food that is traditionally produced from black pigs that are native to the Iberian Peninsula. The taste and texture of Iberian ham are largely determined by its lipid content and composition.
Abraham Pajuelo +6 more
doaj +1 more source
Fish oil diet may reduce inflammatory levels in the liver of middle-aged rats
Scientific Reports, 2017 The impact of dietary soybean oil, lard and fish oil on physiological responses in middle age is little studied. In this study, we investigated the changes of oxidative stress, inflammatory cytokines, telomere length, and age-related gene expression in ...
Yingqiu Li +12 more
doaj +1 more source
Evaluation of bovine chemerin (RARRES2) gene variation on beef cattle production traits
Frontiers in Genetics, 2012 A previous study in cattle based on >48,000 markers identified markers on chromosome 4 near the chemerin gene associated with average daily feed intake (ADFI) in steers (P<0.008).
Amanda K Lindholm-Perry +9 more
doaj +1 more source
Identification of Protein–Phenol Adducts in Meat Proteins: A Molecular Probe Technology Study
Foods, 2023 Plant polyphenols with a catechol structure can form covalent adducts with meat proteins, which affects the quality and processing of meat products. However, there is a lack of fast and effective methods of characterizing these adducts and understanding ...
Fenhong Yang +8 more
doaj +1 more source
BMC Genomics, 2018 Background Feed intake and body weight gain are economically important inputs and outputs of beef production systems. The purpose of this study was to discover differentially expressed genes that will be robust for feed intake and gain across a large ...
Brittney N. Keel +7 more
doaj +1 more source