Results 41 to 50 of about 354,892 (342)
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 +6 more
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Recent advances in meat color research
Current Opinion in Food Science, 2021 info:eu-repo/semantics ...
Igor Tomasevic +4 more
openaire +2 more sources
COMPUTER VISION SYSTEM FOR COLOR MEASUREMENTS OF MEAT AND MEAT PRODUCTS: A REVIEW
Теория и практика переработки мяса, 2018 Meat and meat products color evaluation ability of a computer vision system (CVS) is investigated by a comparison study with color measurements from a traditional colorimeter.
Igor B. Tomasevic
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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 +11 more
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Effect of vitamin E, Andrographis paniculata and turmeric as dietary antioxidant supplementation on lipid and color stability of goat meat. [PDF]
, 2011 This study was carried out to determine the effects of dietary antioxidant supplementations of vitamin E, Andrographis paniculata Nees and Curcuma longa L. on lipid and color stability of chevon.
Alimon, Abdul Razak +2 more
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Assessment of the Quality and Shelf-Life in Enriched n3 PUFA Raw Beef Patties Using Dry Soybean Sprouts as Antioxidant [PDF]
, 2014 The appearance of fresh meat is a major determinant of its appeal to consumers. Ground beef in retail display oxidizes at a faster rate than whole muscle products; the use of antioxidants to break the radical chain reaction in the oxidation process is an
Doval, Mirtha Marina +5 more
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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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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 +8 more
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Annals of Agricultural Sciences, 2020 Texture and color are some of the most important qualitative features of meat and its products. They affect the acceptance among consumers, and they are very important parameters of the culinary and meat industry's usefulness of meat.
Agnieszka Latoch
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Animals, 2020 The effects of using grape pomace as natural antioxidant in polyunsaturated fatty acids enriched broiler diets (4% flaxseed meal) on color, texture and lipid peroxidation of meat were evaluated.
Raluca Paula Turcu +5 more
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