Results 31 to 40 of about 354,892 (342)
Optimizing ground beef lean sources to maximize display color life [PDF]
, 2008 It is widely accepted that meat color is the most important influencer of consumers’ meat purchasing decisions. Understanding how ground cow meat discolors is, and will continue to be, very important as a large influx of cull dairy cows in the U.S.
Hunt, Melvin C. +2 more
core +2 more sources
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
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
Nota técnica. Carne de vacuno normal vs. DFD: valoración por un panel de consumidores y comparación mediante pH y color [PDF]
, 2014 El objetivo de este estudio fue la valoración de dos tipos de carne de vacuno (normal y DFD) por parte de un panel de consumidores no entrenados, así como su comparación mediante pH, parámetros de color (L*, a*, b*, C* y hº) y espectros de reflectancia
Alcalde Aldea, María Jesús +2 more
core +1 more source
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 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
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
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
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 +7 more
doaj +1 more source