Results 51 to 60 of about 1,389,522 (295)
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
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 +3 more
openaire +2 more sources
Muscle-specific color stability of fresh meat from springbok (Antidorcas marsupialis) [PDF]
, 2019 Springbok (Antidorcas marsupialis), a popular South African game species, has significant potential in meat production. Considering the importance of fresh meat color on consumers’ purchasing intent, the objective of this study was to evaluate the color ...
Surendranath P. Suman +7 more
core +2 more sources
Advanced Engineering Materials, EarlyView.Low‐cycle fatigue damage in Mn–Mo–Ni reactor pressure vessel steel is examined using a combined electron backscatter diffraction and positron annihilation lifetime spectroscopy approach. The study correlates texture evolution, dislocation substructure development, and vacancy‐type defect formation across uniform, necked, and fracture regions, providing
Apu Sarkar +2 more
wiley +1 more source
, 2009 [30] p.Las Munsell Soil Color Charts constituyen un método para evaluar el tipo de suelo presente en una zona determinada. El libro está diseñado de manera que permite a los usuarios evaluar el color del suelo en terreno de manera rápida y sencilla.
core +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
Consumer Preferences and Acceptance of Meat Products
, 2020 At the point of purchase, consumers often use extrinsic cues such as color, marbling, leanness, packaging, and price to determine which meat product(s) to buy [...
Andrea Garmyn
core +1 more source
Advanced Engineering Materials, EarlyView.We develop a data‐driven method to derive the mathematical expressions of the Flory–Huggins interaction parameter χ for the swelling behavior of temperature–responsive hydrogels. Starting from initial assumptions of χ, our workflow combines Bayesian optimization, Flory–Rehner theory, and symbolic regression to generate candidate χ expressions.
Yawen Wang +2 more
wiley +1 more source
Rapidly Solidified High‐Strength Invar 36 Prepared by Planar‐Flow Melt Spinning
Advanced Engineering Materials, EarlyView.The Invar 36 alloy was rapidly solidified using the planar‐flow melt‐spinning technique. Ribbon samples with thicknesses ranging from 20 to 160 mm were produced. As the grain size of the ribbon decreased to sub‐micron levels, the hardness increased by more than 2 times.
Bekir Akgül, Mehmet Kul
wiley +1 more source
Study on color browning of lactic acid injection to yak meat
Food Science of Animal ProductsDuring the lactic acid tenderization process of yak meat, an observable phenomenon is the color browning. To delve into the underlying causes and devise solutions, this study meticulously injected varying concentrations and volumes of lactic acid into ...
Gaiming Zhao, Chaozhi Zhu, Ke Wang
doaj +1 more source