Results 11 to 20 of about 353,600 (351)
Jurnal Teknologi dan Industri Pangan, 2022 Beef price is relatively expensive, which makes this commodity vulnerable to be counterfeited. The development of rapid, cheap and robust analytical methods for meats authentication has therefore become increasingly important. In this study, colorimetric
Fayca Rudhatin Swartidyana +4 more
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A Novel Chicken Meat Quality Evaluation Method Based on Color Card Localization and Color Correction
IEEE Access, 2020 Among all the chicken meat quality evaluation metrics, color is one of the most significant factors directly related to the freshness of meat inducing the purchase desire.
Mengbo You +4 more
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Identification of freshness of chicken-broiler meat according to developed express methods
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького: Серія Ветеринарні науки, 2022 Market operators for the production and circulation of broiler meat should implement a traceability system and a HACCP system that will allow them to control their safety and quality during the production, storage, and sale cycle.
A. F. Bogatko
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Molecules, 2021 A beneficial aspect of the use of fiber preparations in the meat industry is the improvement of some quality characteristics of meat products. However, the preparation added in the amount of 3 or 6% may affect their color.
Mirosław Słowiński +3 more
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New alternatives for improving and assessing the color of dark–cutting beef – a review
Scientia Agricola, 2021 Myoglobin (Mb) is a sarcoplasmic heme protein present in muscle cells, which acts as a short–term oxygen (O2) reserve in the muscle tissue. After slaughtering and exsanguination, Mb is the major pigment that provides the red color in meat.
Caio César de Sousa Ribeiro +3 more
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Meat processing and colon carcinogenesis: Cooked, nitrite-treated and oxidized high-heme cured meat promotes mucin depleted foci in rats [PDF]
, 2010 Processed meat intake is associated with colorectal cancer risk, but no experimental study supports the epidemiologic evidence. To study the effect of meat processing on carcinogenesis promotion, we first did a 14-day study with 16 models of cured meat ...
Caderni +26 more
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Initial Bloom Color is a Poor Predictor of Retail Color Stability in Lamb Loin Meat
Meat and Muscle Biology, 2019 The rapid browning of lamb meat on retail display reduces its appeal to consumers and thus the marketability of lamb meat. Predicting the rate of meat browning on retail display would allow retailers to effectively manage this issue.
David W. Pethick +3 more
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Poultry Science, 2023 : The aims of this study were to i) estimate the occurrence of pale, soft, and exudative (PSE) meat in modern commercial Ontario broiler flocks, ii) determine the effects of the chilling method (water vs.
Sunoh Che, Leonardo Susta, Shai Barbut
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Optimizing ground beef lean sources to maximize display color life [PDF]
, 2008 It is widely accepted that meat color is the most important influencer of consumers’ meat purchasing decisions. Understanding how ground cow meat discolors is, and will continue to be, very important as a large influx of cull dairy cows in the U.S.
Hunt, Melvin C. +2 more
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Poultry Science, 2023 : The effect of sous-vide (SV), microwave (M) cooking, and stewing (S) on selected functional properties of goose meat were investigated in this study.
M. Wereńska
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