Results 11 to 20 of about 48,445 (253)
Feeding regimens affecting carcass and quality attributes of sheep and goat meat — A comprehensive review [PDF]
Animal Bioscience, 2023 Sheep and goats can efficiently convert low quality forage into high-quality meat which contains specific nutrients and quality traits. Carcass traits and quality attributes of sheep and goat meat depend upon several factors and one of most effective ...
Yafeng Huang +7 more
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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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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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Exogenous and Endogenous Factors Influencing Color of Fresh Meat from Ungulates
Meat and Muscle Biology, 2017 Biochemistry of post-mortem muscle tissue is complex, and several factors affect the fresh meat color and color stability, both of which influence consumer acceptance.
Nikki E. Neethling +4 more
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DIFFERENTIATION BETWEEN FRESH MEAT AND FROZEN– THAWED MEAT IN EGYPTIAN MARKET
Journal of Food and Dairy Sciences, 2022 In order to prevent meat retailers offering thawed – imported frozen meat as fresh domestic meat, b-hydroxyacyl-CoA-dehydrogenase (HOADH) activity was determined. Two methods; i. e., color test and photometric assay, were used in this study. Twenty fresh
Wafaa Emam
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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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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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DIFFERENTIATION BETWEEN FRESH MEAT AND FROZEN– THAWED MEAT IN EGYPTIAN MARKET [PDF]
Journal of Food and Dairy Sciences, 2005 In order to prevent meat retailers offering thawed – imported frozen meat as fresh domestic meat, b-hydroxyacyl-CoA-dehydrogenase (HOADH) activity was determined. Two methods; i. e., color test and photometric assay, were used in this study. Twenty fresh
A. Nassar, Wafaa Emam
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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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