Results 21 to 30 of about 1,488,905 (295)
, 2023 (1) Background: Phosphates are used in the food industry to improve water retention and product quality. However, when consumed in excess, they can be harmful to health.
Javier Silva +6 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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Influence of preslaughter stress on poultry meat [PDF]
, 2022 In the present article the authors consider the importance of issue of the poultry meat quality. The increasing demand for poultry meat provides for the rapid growth of industrial stock of poultry, which contributes to appearance of meat with various ...
L. S. Kudryashov, O. A. Kudryashova
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Consumer Preferences and Acceptance of Meat Products
, 2020 At the point of purchase, consumers often use extrinsic cues such as color, marbling, leanness, packaging, and price to determine which meat product(s) to buy [...
Andrea Garmyn
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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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Genetic variances, heritabilities and maternal effects on body weight, breast meat yield, meat quality traits and the shape of the growth curve in turkey birds [PDF]
, 2011 Background Turkey is an important agricultural species and is largely used as a meat bird. In 2004, turkey represented 6.5% of the world poultry meat production. The world-wide turkey population has rapidly grown due to increased commercial farming.
Bastiaansen John WM +17 more
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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
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, 2023 Globally, the demand for plant-based meat is increasing rapidly as these products are becoming quite popular among vegans and vegetarians. However, its development is still in the early stage and faces various technological challenges; the imitation of ...
Md. Jakir Hossain +5 more
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Food Science of Animal Resources, 2023 In this study, concentration levels of beet powder (BP) and caramel color (CC) were optimized to simulate beef color in meat analogs before and after cooking.
Seonmin Lee +4 more
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