Results 21 to 30 of about 353,600 (351)
Meat quality characteristics of DurocxYorkshire, DurocxYorkshirexwild boar and wild boar [PDF]
, 2013 Chemical composition, pH value, fatty acids profile, cholesterol content, color and sensory analysis of pork meat from Duroc x Yorkshire (D x Y), Duroc x Yorkshire x wild boar (D x Y x WB) crossbreeds and wild boars (WB) was investigated ...
Baltić Milan Ž. +5 more
core +2 more sources
Development of on package indicator sensor for real-time monitoring of meat quality [PDF]
Veterinary World, 2015 Aim: The aim was to develop an indicator sensor for real-time monitoring of meat quality and to compare the response of indicator sensor with meat quality parameters at ambient temperature.
Vivek Shukla +2 more
doaj +1 more source
Meat characteristics of cattle fed diets containing whole cottonseed
Arquivo Brasileiro de Medicina Veterinária e Zootecnia, 2016 Sensory and instrumental analyses evaluated the meat and fat characteristics of feedlot-finished steers fed a diet containing cottonseed. Global impression, texture, meat color, and fat color were assessed. Thirty Nellore bulls with an average age of 30 ±
V.S. Gomes +6 more
doaj +1 more source
Frontiers in Genetics, 2021 Meat quality is an important trait for pig-breeding programs aiming to meet consumers’ demands. Geneticists must improve meat quality based on their understanding of the underlying genetic mechanisms.
Guangxiong Gao +12 more
doaj +1 more source
Factors influencing internal color of cooked meats [PDF]
Meat Science, 2016 This manuscript overviews the pertinent research on internal color of uncured cooked meats, biochemical processes involved in meat cookery, and fundamental mechanisms governing myoglobin thermal stability. Heat-induced denaturation of myoglobin, responsible for the characteristic dull-brown color of cooked meats, is influenced by a multitude of ...
Surendranath P. Suman +3 more
openaire +2 more sources
Effect of vitamin E, Andrographis paniculata and turmeric as dietary antioxidant supplementation on lipid and color stability of goat meat. [PDF]
, 2011 This study was carried out to determine the effects of dietary antioxidant supplementations of vitamin E, Andrographis paniculata Nees and Curcuma longa L. on lipid and color stability of chevon.
Alimon, Abdul Razak +2 more
core +1 more source
Research Progress of Calcium Salt Regulating Beef Quality Factors and Its Application
Shipin gongye ke-ji, 2022 Tenderness and meat color are the two most important factors affecting consumers to buy beef, but also directly affect the quality of beef. In order to improve the quality of meat tenderness and meat color, many methods have been developed.
Xiaodong YANG +11 more
doaj +1 more source
COMPUTER VISION SYSTEM FOR COLOR MEASUREMENTS OF MEAT AND MEAT PRODUCTS: A REVIEW
Теория и практика переработки мяса, 2018 Meat and meat products color evaluation ability of a computer vision system (CVS) is investigated by a comparison study with color measurements from a traditional colorimeter.
Igor B. Tomasevic
doaj +1 more source
Italian Journal of Food Safety, 2023 The management and numerical control of wild boars mainly depend on hunting practices, even if other alternative strategies such as the use of traps and cages can be adopted.
Caterina Altissimi +6 more
doaj +1 more source
Recent advances in meat color research
Current Opinion in Food Science, 2021 info:eu-repo/semantics ...
Igor Tomasevic +4 more
openaire +2 more sources