Results 31 to 40 of about 48,445 (253)

Research Progress of Calcium Salt Regulating Beef Quality Factors and Its Application

Shipin gongye ke-ji, 2022
Tenderness and meat color are the two most important factors affecting consumers to buy beef, but also directly affect the quality of beef. In order to improve the quality of meat tenderness and meat color, many methods have been developed.
Xiaodong YANG, Yang ZHANG, Wanjun LI, Yueyu BAI, Xiangmin YAN, Hongbo LI, Peng XIE, Yuanhua LEI, Xu WANG, Changhong HU, Baozhong SUN, Songshan ZHANG   +11 more
doaj   +1 more source

Integrated Transcriptome and Metabolome Analysis Reveals Candidate Genes and Regulatory Pathways Shaping Duck Meat Color

Agriculture
Meat color is the most intuitive measure of meat quality and has a significant impact on consumer preference. To explore the molecular mechanisms affecting duck pectoralis meat color, the phenotypic traits of Cherry Valley duck (CV, eight males and eight
Shuaixue Jiang, Zhao Yang, Yinjuan Lu, Tao Zhang, Mengru Xu, Xu Han, Qiuyu Tao, Yuan Bai, Xinxin He, Bo Han, Junsheng Zhu, Liang Li, Anqi Huang, Lili Bai, Jiwei Hu, Hehe Liu   +15 more
doaj   +1 more source

Genome-Wide Association Study of Meat Quality Traits in Hanwoo Beef Cattle Using Imputed Whole-Genome Sequence Data

Frontiers in Genetics, 2019
The discovery of single nucleotide polymorphisms (SNP) and the subsequent genotyping of large numbers of animals have enabled large-scale analyses to begin to understand the biological processes that underpin variation in animal populations.
Mohammed Bedhane, Julius van der Werf, Cedric Gondro, Naomi Duijvesteijn, Dajeong Lim, Byoungho Park, Mi Na Park, Roh Seung Hee, Samuel Clark   +8 more
doaj   +1 more source

The effect of dry and wet aging of horse meat on color [PDF]

BIO Web of Conferences
The color of horse meat may depend on several factors, including storage conditions, animal type and age, as well as meat processing methods. Studies aimed at comparing the color of dry aging and wet aging of horse meat have not been the subject of much ...
Tikhonov S.L., Mukhamedov T.A., Tikhonova N.V., Zdereva L.B.   +3 more
doaj   +1 more source

Wild boar captured in a large corral-style trap or hunted: preliminary comparison of meat quality traits

Italian Journal of Food Safety, 2023
The management and numerical control of wild boars mainly depend on hunting practices, even if other alternative strategies such as the use of traps and cages can be adopted.
Caterina Altissimi, Eleonora Torregiani, Fausto Cambiotti, Rossana Roila, Raffaella Branciari, Samira Giovannini, David Ranucci   +6 more
doaj   +1 more source

Additive Gaussian Process Regression for Predictive Design of High‐Performance, Printable Silicones

Advanced Engineering Materials, EarlyView.
A chemistry‐aware design framework for tuning printable polydimethylsiloxane (PDMS) for vat photopolymerization (VPP) is developed using additive Gaussian process (GP) modeling. Polymer network mechanics informs variable groupings, feasible formulation constraints, and interaction variables.
Roxana Carbonell, Martha Leach, Hongtao Song, Carolyn Seepersad   +3 more
wiley   +1 more source

A polymorphism in porcine miR-22 is associated with pork color

Frontiers in Veterinary Science, 2022
MicroRNAs (miRNAs) are posttranscriptional regulators that play key roles in meat color regulation. Changes in miRNA expression affect their target mRNAs, leading to multifunctional effects on biological processes and phenotypes.
Han Wang, Zhonghao Shen, Ruihua Huang, Ayong Zhao, Jiani Jiang, Pinghua Li, Xiaolong Zhou, Songbai Yang, Liming Hou   +8 more
doaj   +1 more source

Productivity‐Driven Optimization of Laser Powder Bed Fusion Parameters for IN718 Superalloy: Process Control, Microstructure, and Mechanical Properties

Advanced Engineering Materials, EarlyView.
This study demonstrates how optimizing laser power, scanning speed, and hatching distance in laser powder bed fusion can boost the productivity of Inconel 718 manufacturing by up to 29% while maintaining mechanical integrity. The work delivers a validated process window and cost–time analysis, offering industry‐ready guidelines for efficient additive ...
Amir Behjat, Guido Barale, John Stavridis, Ehsan Norouzi, Jin‐Yoo Suh, Dong‐Ik Kim, Luca Iuliano, Abdollah Saboori   +7 more
wiley   +1 more source

Effect of Aging and Retail Display Conditions on the Color and Oxidant/Antioxidant Status of Beef from Steers Finished with DG-Supplemented Diets

Foods, 2022
The aim of this work was to study the effect of finishing diets including distiller grains (DG) on color and oxidative stability of beef after being exposed to aerobic retail display conditions, with or without previous aging.
Manuela Merayo, Sergio Aníbal Rizzo, Luciana Rossetti, Dario Pighin, Gabriela Grigioni   +4 more
doaj   +1 more source

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, Mahesh N. Nair, Poulson Joseph, Melvin C. Hunt   +3 more
openaire   +2 more sources