Results 21 to 30 of about 1,389,522 (295)

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, Carmen Josefina Contreras-Castillo, Priscila Robertina dos Santos-Donado, Anna Cecilia Venturini   +3 more
doaj   +1 more source

Effect of Adding Bovine Skin Gelatin Hydrolysates on Antioxidant Properties, Texture, and Color in Chicken Meat Processing

, 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, Suleivys M. Nuñez, Ernesto Pino-Cortés, Pedro Valencia, Marlene Pinto, Constanza Cárdenas, Sergio Almonacid   +6 more
core   +1 more source

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
doaj   +1 more source

Effects of broiler chilling methods on the occurrence of pale, soft, exudative (PSE) meat and comparison of detection methods for PSE meat using traditional and Nix colorimeters

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
doaj   +1 more source

Quality and Oral Processing Characteristics of Traditional Serbian Ćevap Influenced by Game Meat [PDF]

, 2023
This study analyzes the influence of two different types of game meat (deer and wild boar) in relation to quality characteristics and oral processing attributes of skinless sausage.
Đekić, Ilija, Heinz, Volker, Stajic, Slavisa, Ilija Djekic, Tomašević, Igor, Slavisa Stajic, Nino Terjung, Udovicki, Bozidar, Siladji, Caba, Terjung, Nino, Vesna Djordjevic, Djordjevic, Vesna, Volker Heinz, Igor Tomasevic, Bozidar Udovicki, Caba Siladji   +15 more
core   +1 more source

Level Optimization of Beet Powder and Caramel Color for Beef Color Simulation in Meat Analogs before and after Cooking

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, Kyung Jo, Seul-Ki-Chan Jeong, Yun-Sang Choi, Samooel Jung   +4 more
doaj   +1 more source

Understanding the Performance of Plant Protein Concentrates as Partial Meat Substitutes in Hybrid Meat Emulsions

, 2022
Hybrid meat products are an excellent strategy to incorporate plant proteins into traditional meat formulations considering recent market trends focusing on the partial reduction in red meat content.
Daniela Almeida Vieira Fogaça da Rocha, Rosiane Lopes da Cunha, dos Santos, Mirian, Bernardinelli, Oigres Daniel, de Sousa, Diógenes Gomes, Marise Aparecida Rodrigues Pollonio, Trindade, Marco Antonio, Marco Antonio Trindade, Mirian dos Santos, Oigres Daniel Bernardinelli, Edvaldo Sabadini, Fernando Divino Oliveira Júnior, Diógenes Gomes de Sousa, da Rocha, Daniela Almeida Vieira Fogaça, Oliveira Júnior, Fernando Divino, Pollonio, Marise Aparecida Rodrigues, Sabadini, Edvaldo, da Cunha, Rosiane Lopes   +17 more
core   +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, S.B. Mano, M.Q. Freitas, M.D. Santos, C.A. Conte Júnior, J.M. Silva, E.B. Santos   +6 more
doaj   +1 more source

Meat Quality and Physicochemical Trait Assessments of Berkshire and Commercial 3-way Crossbred Pigs

Food Science of Animal Resources, 2016
In this study, we compared qualities and physiochemical traits of meat from Berkshire (black color) pigs with those of meat from 3-way Landrace (white color) × Yorkshire (white color) × Duroc (red color) crossbred pigs (LYD). Meat quality characteristics,
Sivakumar Allur Subramaniyan, Da Rae Kang, Shah Ahmed Belal, Eun-So-Ri Cho, Jong-Hyun Jung, Young-Chul Jung, Yang-Il Choi, Kwan-Seob Shim   +7 more
doaj   +1 more source

Comparative study on the effects of sous-vide, microwave cooking, and stewing on functional properties and sensory quality of goose meat

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
doaj   +1 more source