Results 51 to 60 of about 354,892 (342)
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 +4 more
doaj +1 more source
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 +8 more
doaj +1 more source
Recent Updates in Meat Color Research: Integrating Traditional and High-Throughput Approaches
Meat and Muscle Biology, 2020 Deviation from a bright cherry-red color of fresh meat results in less consumer acceptance and either discounted or discarded products in the value chain.
Gretchen Mafi +6 more
doaj +2 more sources
Physical Quality Assessment of Aceh Cattle Meat and Their Relationship with Meat Types and Hair Color Differences [PDF]
E3S Web of Conferences, 2020 This study aimed to investigate the physical quality of silverside and sirloin meats of aceh cattle, Indonesian beef cattle native to Aceh Province. Meat samples, 250-300 gram each, were collected in triplicate from cull female Aceh cattle have different
Azhar Al +7 more
doaj +1 more source
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
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
The effect of dry and wet aging of horse meat on color [PDF]
BIO Web of ConferencesThe 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. +3 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
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 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