Results 61 to 70 of about 353,600 (351)

Study on color browning of lactic acid injection to yak meat

Food Science of Animal Products
During 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

Poultry Meat Color: Heme-Complex-Forming Ligands and Color of Cooked Turkey Breast Meat

Poultry Science, 1990
Abstract Heme-complex-forming ligands and their effects on color were studied in cooked turkey breast meat. Twenty-four ground meat samples were prepared with combinations of two levels of pigments [0 or .4 mg of myoglobin (Mb) and .4 mg of hemoglobin (Hb) per gram meat weight], two levels of NaCl (0 or 2.5%), and six ligands.
D.U. AHN, A.J. MAURER
openaire   +1 more source

Effect of sex and crossbreeding on instrumental and sensory quality and appraisal of meat from Avileña-Negra Ibérica cattle breed [PDF]

, 2011
Se estudió el efecto del cruce industrial (Avileña -Negra lbérica en pureza o cruzados por Charolés) y del sexo sobre el pH, color la carne y valoración sensorial con panel entrenado y consumidores de la carne de 30 animales de categoría añojo.
Olleta Castañer, José Luis, Panea Doblado, Begoña, Ripoll García, Guillermo, Sañudo Astiz, Carlos   +3 more
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Smarter Sensors Through Machine Learning: Historical Insights and Emerging Trends across Sensor Technologies

Advanced Functional Materials, EarlyView.
This review highlights how machine learning (ML) algorithms are employed to enhance sensor performance, focusing on gas and physical sensors such as haptic and strain devices. By addressing current bottlenecks and enabling simultaneous improvement of multiple metrics, these approaches pave the way toward next‐generation, real‐world sensor applications.
Kichul Lee, Osman Gul, Yeongjae Kwon, Jaeseok Jeong, Seokjoo Cho, Jihyeon Ahn, Jehee Yu, Cheolmin Kim, Donho Lee, Hyeonseok Han, Byeongju Lee, Jungrak Choi, Ji‐Hwan Ha, Yongrok Jeong, Kyungnam Kang, Ali Javey, Junseong Ahn, Inkyu Park   +17 more
wiley   +1 more source

Analysis of the physical meat quality in partridge (Alectoris chukar) and its relationship with intramuscular fat

Poultry Science, 2020
This study was undertaken to assess the effect of various levels of intramuscular fat (IMF: 2.5%) on the physical meat quality of partridge. Physical characteristics such as moisture, pH, shear force, water-holding capacity (WHC), and color, along with ...
Yaya Wen, Honghua Liu, Ke Liu, Haiyue Cao, Haiguang Mao, Xinyang Dong, Zhaozheng Yin   +6 more
doaj   +1 more source

The Content of Lipids in Intramuscular Adipose as a Quality Determinant of Cattle Meat Product [PDF]

, 2014
Generally consumer taste for meat livestock products related to various aspects of the meat itself that iscommonly known such as, color, tenderness, flavor, hygiene and product information about the animalration that is free of antibiotics, hormones and ...
Wisje L. Toa, Laurentius J.M. Rumokoy &
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Intrinsic Nanopore‐Assisted SnP2S6 Memristors With Ti Ion Dynamics for Compact Logic‐In‐Memory Hardware

Advanced Functional Materials, EarlyView.
Tin hexathiophosphate memristors leverage intrinsic nanopores together with a guided filament formation strategy to regulate titanium ion motion and switching behavior. The devices support reliable nonvolatile memory and reconfigurable logic‐in‐memory, demonstrating 14 Boolean logic functions in a single cell.
Thaw Tint Te Tun, Sanchali Mitra, Hongxi Su, Jiali Huo, Haofei Zheng, Michel Bosman, Yee Sin Ang, Kah‐Wee Ang   +7 more
wiley   +1 more source

Influence of Duroc breed inclusion into Polish Landrace maternal line on pork meat quality traits

Anais da Academia Brasileira de Ciências, 2016
Crossbreeding with Duroc breed allows to improve meat quality, but no data is available regarding specific influence of Duroc breed on characteristics of meat in the case of crossbreeding with various breeds.
DOMINIKA GUZEK, DOMINIKA GŁĄBSKA, KRZYSZTOF GŁĄBSKI, AGNIESZKA WIERZBICKA   +3 more
doaj   +1 more source

The relationship of raw broiler breast meat color and pH to cooked meat color and pH

Poultry Science, 2000
Three replicate trials were conducted to determine the influence of raw breast meat color and pH on subsequent cooked meat color and pH. In each trial, approximately 50 breast fillets were obtained from a commercial processing plant based on being either normal, lighter than normal, or darker than normal.
D L, Fletcher, M, Qiao, D P, Smith
openaire   +2 more sources

Palatabilitas Bakso Dan Sosis Sapi Asal Daging Segar, Daging Beku Dan Produk Komersial [PDF]

, 2011
Meatball and sausage are two types of popular meat processing. This research was aimed to determine and comparethe palatability of meatball and sausage from fresh beef meat, frozen beef meat and commercial product.
Zurriyati, Y. (Yayu)
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