Results 21 to 30 of about 354,892 (342)
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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Animals, 2023 Meat color is one of the most important economic traits in chickens. However, the gene network and regulatory mechanisms contributing to meat color traits in chickens remain largely unknown.
Xing Guo +9 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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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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Genetic Parameter Estimates for Growth, Meat Yield and Foot Color Traits of Pacific Abalone Haliotis discus hannai [PDF]
Animals (Basel)Zhang S, Xu T, Li M, Dai L, Hao Z, Wu F.
europepmc +3 more sources
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
core +4 more sources
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
doaj +2 more sources