Results 41 to 50 of about 353,600 (351)
Factors Affecting Turkey Meat Color
Poultry Science, 1970 Abstract INTRODUCTION COLOR in poulty products strongly influences consumer acceptance. Two closely related heme pigments, myoglobin and hemoglobin, make uncooked poultry flesh pink to red. Consumers often object to variation from that normal appearance of uncooked meat or from the normal white to golden-brown of cooked turkey.
D.J. Mugler, J.D. Mitchell, A.W. Adams
openaire +1 more source
Web-based survey of consumer preferences for the visual appearance of meat from suckling kids [PDF]
, 2019 Most suckling kids are raised on farms oriented toward cheese production, and many goat farmers’ rear kids with milk replacers. The aim of the current study was to investigate the consumer preferences for the visual appearance of meat from suckling kids
Alcalde Aldea, María Jesús +3 more
core +3 more sources
AgricultureMeat 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 +15 more
doaj +1 more source
Effects of High-pressure Processing on the Storage Properties of Yak Meat
Shipin gongye ke-ji, 2023 To investigate the effect of high-pressure processing (HPP) on the quality of yak meat, yak meat was processed under pressure at 200, 400, and 600 MPa for 480 seconds, respectively, and the sensory, pH, microorganism, color, protein, and lipid oxidation ...
Lamei CHEN +4 more
doaj +1 more source
Meat color recognition using machine vision [PDF]
, 2012 New technologies are being developed to give an ease to the human in a variety of different field each and every day. Food industry is the key of development that led to the rise of human civilization. The development of food industry dealt with the
Nai Chian, Voravit
core
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
Glymphatic Dysfunction Reflects Post‐Concussion Symptoms: Changes Within 1 Month and After 3 Months
Annals of Clinical and Translational Neurology, EarlyView.ABSTRACT Objective Mild traumatic brain injury (mTBI) may alter glymphatic function; however, its progression and variability remain obscure. This study examined glymphatic function following mTBI within 1 month and after 3 months post‐injury to determine whether variations in glymphatic function are associated with post‐traumatic symptom severity ...
Eunkyung Kim +3 more
wiley +1 more source
INSTRUMENTAL COLOR MEASUREMENT OF MEAT AND MEAT PRODUCTS IN X-RITECOLOR® MASTER
Applied Computer Science, 2020 The aim of the study was to evaluate the influence of lyophilized plant extract on color of canned meat with reduced amount of sodium (III) nitrite measured by spectrophotometric methods. The results were collected through the X-RiteColor® Master software.
FERYSIUK, Karolina +3 more
openaire +2 more sources
Harnessing Fungal Biowelding for Constructing Mycelium‐Engineered Materials
Advanced Engineering Materials, EarlyView.Mycelium‐bound composites (MBCs) offer low‐carbon alternatives for construction, yet interfacial bonding remains a critical challenge. This review examines fungal biowelding as a biocompatible adhesive, elucidating mycelium‐mediated interfacial mechanisms and their role in material assembly. Strategies to optimize biowelding are discussed, highlighting
Xue Brenda Bai +2 more
wiley +1 more source
Effects of Labeling and Consumer Health Trends on Preferred Ground Beef Color Characteristics, Fat Content and Palatability in Simulated Retail Display [PDF]
, 2017 Nutritional concerns have impacted the protein market, decreasing red meat consumption as well as prompting the advent of lean and extra lean ground beef. However, such lean blends of ground beef may suffer in palatability. This study seeks to bridge the
Anthony, Nicholas B. +3 more
core +6 more sources