Results 31 to 40 of about 1,488,905 (295)
, 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 +17 more
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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
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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
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Alta presión isostática : estudio del color y de la fracción lipídica de productos avícolas [PDF]
, 2005 Consultable des del TDXTítol obtingut de la portada digitalitzadaEl objetivo general de la Tesis doctoral es evaluar el color y la estabilidad lipídica de carne de pollo y yema de huevo tratadas por alta presión con el fin de garantizar su calidad ...
Beltrán Torres, Elena
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Effect of changes in the structure of myoglobin on the color of meat products
Food Materials ResearchColor is an important factor in determining a consumer's desire to buy and an important indicator of meat quality. Processing and storage processes affect the color of meat products.
Jun Han +6 more
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ADDITION OF HIBISCUS EXTRACT TO RETARED BEEF MEAT SAUSAGE RANCIDITY [PDF]
Journal of Food and Dairy Sciences, 2009 The present study was carried out to investegate the effect of antioxidants extracted from hibiscus calyx as natural antioxidant. Natural and synthetic ( butylated hudroxy anisol, BHA ) antioxidants exhibited strong and close antioxidative activities of ...
Y. Ebrahim, Mona Zake
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ADDITION OF HIBISCUS EXTRACT TO RETARED BEEF MEAT SAUSAGE RANCIDITY [PDF]
Journal of Plant Production, 2008 The present study was carried out to investegate the effect of antioxidants extracted from hibiscus calyx as natural antioxidant. Natural and synthetic ( butylated hudroxy anisol, BHA ) antioxidants exhibited strong and close antioxidative activities of ...
Y. Ebrahim, Mona Zake
doaj +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
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, 2015 Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)The effect of applying high hydrostatic pressure (HHP) on the instrumental parameters of color and texture and sensory characteristics of alligator meat were evaluated.
Torrezan, R +8 more
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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
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