Results 21 to 30 of about 1,351,047 (310)
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
Dietary soy and meat proteins induce distinct physiological and gene expression changes in rats [PDF]
, 2016 This study reports on a comprehensive comparison of the effects of soy and meat proteins given at the recommended level on physiological markers of metabolic syndrome and the hepatic transcriptome.
A Hagiwara +57 more
core +2 more sources
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.
M. D. Ranken, R. C. Kill, C. Baker
openaire +4 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
AMB Express, 2022 The traditional breeding industry has been increasingly saturated and caused environmental pollution, disease transmission, excessive resource use, and methane emission; however, it still cannot meet the needs of the growing population.
Feng Yang +6 more
doaj +1 more source
Understanding Urban Demand for Wild Meat in Vietnam: Implications for Conservation Actions [PDF]
, 2016 Vietnam is a significant consumer of wildlife, particularly wild meat, in urban restaurant settings. To meet this demand, poaching of wildlife is widespread, threatening regional and international biodiversity.
B Gratwicke +37 more
core +3 more sources
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
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
BMC Research Notes, 2018 Objective The purpose of this study was to evaluate potential relationships between cytokine gene expression, complete blood counts (CBC) and animals that were sick or would become sick.
Amanda K. Lindholm-Perry +6 more
doaj +1 more source