Results 71 to 80 of about 354,892 (342)

Orange Coloration of Canned Skipjack Meat-II

NIPPON SUISAN GAKKAISHI, 1973
No adequate measures to avoid the undesirable orange coloration frequently encountered in the skipjack canning industry' are known. Finding that the orange colored meat contains an intensely blue fluorescent substance, its properties were studied. The darker the orange coloration, the more intense is the fluorescence observed, thus suggesting that this
Yasuyuki SHIMIZU, Masamichi BITO
openaire   +2 more sources

Productivity‐Driven Optimization of Laser Powder Bed Fusion Parameters for IN718 Superalloy: Process Control, Microstructure, and Mechanical Properties

Advanced Engineering Materials, EarlyView.
This study demonstrates how optimizing laser power, scanning speed, and hatching distance in laser powder bed fusion can boost the productivity of Inconel 718 manufacturing by up to 29% while maintaining mechanical integrity. The work delivers a validated process window and cost–time analysis, offering industry‐ready guidelines for efficient additive ...
Amir Behjat, Guido Barale, John Stavridis, Ehsan Norouzi, Jin‐Yoo Suh, Dong‐Ik Kim, Luca Iuliano, Abdollah Saboori   +7 more
wiley   +1 more source

Berbagai Lama Penyimpanan Daging Ayam Broiler Segar dalam Kemasan Plastik pada Lemari Es (Suhu 4oC) dan Pengaruhnya terhadap Sifat Fisik dan Organoleptik [PDF]

, 2014
The purpose of this study was to determine the extent of the influence of storage time fresh broiler chicken meat on plastic packaged in the refrigerator (4oC) to pH, water holding capacity and cooking loss and organoleptic (flavor, texture and color ...
Dharmawati, S. (Siti), Jaelani, A. (Achmad), Wanda, W. (Wanda)   +2 more
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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

Multimodal Data‐Driven Microstructure Characterization

Advanced Engineering Materials, EarlyView.
A self‐consistent autonomous workflow for EBSP‐based microstructure segmentation by integrating PCA, GMM clustering, and cNMF with information‐theoretic parameter selection, requiring no user input. An optimal ROI size related to characteristic grain size is identified.
Qi Zhang, Santiago Benito, Özge Özgün, Sebastian Weber, Markus Stricker   +4 more
wiley   +1 more source

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

Comparison of carcass and meat quality in goats subjected to preslaughter head-only electrical stunning or slaughtered without stunning [PDF]

, 2016
The effects of slaughter without stunning in comparison with head-only electrical stunning (HOES) on carcass hemorrhages and meat quality in goats were evaluated.
Abubakar, Ahmed Abubakar, Adeyemi, Kazeem Dauda, Lokman, Nur Sakinah, Sabow, Azad Behnan, Sazili, Awis Qurni   +4 more
core   +2 more sources

Influence of Test Temperature and Test Frequency on Fatigue Life of Aluminum Alloy EN AW‐2618A

Advanced Engineering Materials, EarlyView.
The influence of test temperature and test frequency on the fatigue life of EN AW‐2618A is investigated. High‐cycle fatigue tests are performed at different test temperatures and frequencies on the 1000 h/230°C overaged state. Both test parameters reduce fatigue life due to time‐dependent damage mechanisms.
Ying Han, Julian M. Rosalie, Jan Radners, Mauro Madia, Philipp von Hartrott, Birgit Skrotzki   +5 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

Mutu Fisik Dan Mikrobiologi Daging Sapi Asal Rumah Potong Hewan (Rph) Kota Pekanbaru [PDF]

, 2013
Meat is a food from animal that have a high nutrient contents (water, protein, fat, vitamins and minerals). This food is very perishable, because its has enough elements of good nutrition. The nutrient content of meat makes a very suitable medium for the
Kuntoro, B. (Bambang), Maheswari, R. R. (Rarah), Nuraini, H. (Heni)   +2 more
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