Dehydration-impregnation by soaking combined with fermentation : An innovative alternative to traditional meat fermentation [PDF]
, 2006 An innovative combined method is being proposed for the fermentation of meat. The new process consists of two successive operations: a first dehydration-impregnation by soaking treatment (DIS) (also known as osmotic treatment) to partially dehydrate and ...
Collignan, Antoine +4 more
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Competition Policy and Agribusiness in the Biden Administration
Applied Economic Perspectives and Policy, EarlyView.ABSTRACT The Biden Administration pursued a set of ambitious competition policy initiatives in agriculture and agribusiness, primarily aimed at livestock and poultry supply chains, farm inputs, and food retailing. The initiatives included expanded antitrust enforcement; new US Department of Agriculture (USDA) contract regulations requiring poultry ...
James M. MacDonald
wiley +1 more source
Ultrasonics Sonochemistry, 2022 High intensity ultrasound (HIUS) has a wide range of applications in different sectors of food processing. It is a promising and emerging technology demonstrating the potential to promote food processes without or at least damage to the quality of ...
Mahmoud Soltani Firouz +3 more
doaj +1 more source
Consumer Valuation of Meat Alternatives and Labeling Policies: A Comparative Perspective
Applied Economic Perspectives and Policy, EarlyView.ABSTRACT This study investigates and compares US consumer perceptions and the impact of environmental, human health, and animal welfare information related to conventional meat on preferences for meat alternatives and labeling policies. Using the best–worst scaling method across 10 different burger alternatives, our results show that the meat burger is
Daniele Asioli +5 more
wiley +1 more source
Standard working procedures in production of traditionally fermented Sremska sausage [PDF]
Veterinarski Glasnik, 2011 Investigations conducted within project "Techonological and protective characteristics of autochthonous strains of lactic acid bacteria isolated from traditional fermented sausages and possibilities for their implementation in the meat industry"
Vesković-Moračanin Slavica +5 more
doaj +1 more source
Feed interventions and skatole deposition [PDF]
, 2012 Skatole produced in the large intestine of the pig and the testicular steroid androstenone are the main substances contributing to boar tainted meat from entire male pigs.
Jensen, Rikke Lassen
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The effects of dietary fibre type on satiety-related hormones and voluntary food intake in dogs [PDF]
, 2009 Depending on type and inclusion level, dietary fibre may increase and maintain satiety and postpone the onset of hunger. This 7-week study evaluated the effect of fibre fermentability on physiological satiety-related metabolites and voluntary food intake
Bosch, G. +6 more
core +2 more sources
The Biofuels Blueprint: Understanding the U.S. Renewable Fuel Standard
Applied Economic Perspectives and Policy, EarlyView.ABSTRACT We provide a comprehensive review of the U.S. Renewable Fuel Standard (RFS), synthesizing nearly two decades of program evolution, market outcomes, and economic analysis. The RFS mandates minimum volumes of renewable fuel blending through a nested structure based on life‐cycle greenhouse gas reductions, enforced via tradeable Renewable ...
Maria Gerveni +3 more
wiley +1 more source
Effect of feeding fermentable fibrerich feedstuffs lupin and chicory prior to slaughter with special emphasis on the effect on chemical boar taint in organic entire male and female pigs and technological meat quality [PDF]
, 2007 Boar taint is an off-flavour of pork caused primarily by skatole and, androstenone. Pig off-odour and flavour mostly caused by higher skatole concentrations in backfat.
Hansen, Laurits Lydehøj +4 more
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