Results 61 to 70 of about 88,862 (306)

The Physical and Organoleptic Characteristics of Ground Rabbit Dendeng Fermented with Lactobacillus plantarum

Jurnal Ilmu dan Teknologi Hasil Ternak, 2020
The purpose of this study was to determine the appropriate concentration of Lactobacillus plantarum and fermentation time used in fermented rabbit meat production as the main ingredient for producing ground dendeng.
Anik Fadlilah, Djalal Rosyidi, Agus Susilo   +2 more
doaj   +1 more source

Effect of Fermentation with Two Molds on Characteristics of Chicken Meat

Journal of Food Quality, 2021
In the present study, we investigated the characteristics of chicken meat fermented with Penicillium nalgiovense and Penicillium chrysogenum. Hardness and springiness gradually decreased, while gumminess gradually increased during fermentation ...
Liping Guo, Yan Li, Shengchao Ding, Baowei Wang, Yinglian Zhu, Bin Pang, Ming Huang, Harvey Ho, Jiying Yu, Jingxin Sun   +9 more
doaj   +1 more source

Fermented chickpea (Cicer arietinum L.) as a functional food: Meatless “vegan” burgers

Пищевые системы
The global desire for ethical, sustainable, and nutritional food choices has intensified interest in plant-based meat alternatives. Researchers and food manufacturers have prioritized the development of superior alternatives to meat and dairy products ...
R. M. Mohamed, M. R. Ali
doaj   +1 more source

Fermented Meat Products: Production and Consumption [PDF]

, 2010
I. Introduction II. Current fermentation and drying procedures A. Definitions B. Quantity of Production C. Raw Meat 1.Whole pieces of meat 2.Meat chopped 3.Unusual animal parts D. Inoculum E. Starter cultures or "seed" utilized F.
Basu, Lopa, Ockerman, Herbert W.
core  

Improving the Salting Technology for Fermented Maral Meat Products [PDF]

Техника и технология пищевых производств, 2018
The research features the effect of salting methods on the physical, chemical, and biochemical properties of maral (Siberian red deer) meat in the manufacture of fermented products.
Myshalova O., Gurinovich G., Patrakova I., Seregin S.   +3 more
doaj   +1 more source

Regression Models for Estimating Fat Carcass Percentage Using Chest Measurement in Thin Tailed Lambs [PDF]

, 2017
This study was conducted to evaluate the possibility of using chest measurement for subcutaneous, intermuscular, and total fat percentage in Thin Tailed Lambs.
Agung, Purnomoadi, Ari, Prima, Endang, Purbowati, Farah, Nabila, Nadlirotun, Luthfi, Pradhipta, Hersandika, Sutaryo, Sutaryo, Vita, Restitrisnani   +7 more
core  

Effects of Replacing Alfalfa Hay With Barley Silage in High‐Concentrate Diets: Chewing Behavior, Ruminal Fermentation, Total‐Tract Digestibility, and Milk Production of Dairy Cows in Mid‐Lactation Phase

Animal Research and One Health, EarlyView.
We assessed lactation productivity in dairy cows when replacing alfalfa hay with barley silage. A 50% replacement increased feed intake, whereas total replacement improved nutrient conversion to milk. Barley silage can effectively replace alfalfa hay, enhancing sustainability and resilience in dairy production amid forage quality constraints and market
M. R. Naji‐Zavareh, F. Hashemzadeh, M. Alikhani, M. Khorvash, A. Kahyani, F. Ahmadi   +5 more
wiley   +1 more source

Hydrolysis of Beef Sarcoplasmic Protein by Dry-Aged Beef-Isolated Penicillium oxalicum and Its Associated Metabolic Pathways

Foods
Yanbian cattle have a unique meat flavor, and high-grade meat is in short supply. Therefore, in this study, we aimed to improve the added value of Yanbian cattle low-fat meat and provide a theoretical reference for the subsequent development of an ...
Yujia Liu, Depeng Sun, Anqi Peng, Tingyu Li, Hongmei Li, Baide Mu, Juan Wang, Mingxun Cui, Chunxiang Piao, Guanhao Li   +9 more
doaj   +1 more source

Effectiveness of B14A probiotic candidates as enhancers on the physical characteristics and organoleptic properties of bekamal [PDF]

BIO Web of Conferences
Bekamal is a fermented meat typical of Banyuwangi Regency which is produced traditionally with the addition of sugar and salt as a preservative and flavor enhancer.
Prastujati Anis Usfah, Amaniyah Maghfirotul, Priyadi Dwi Ahmad, Hertamawati Rosa Tri, Febiyan Zulfhan, Nabila Arina   +5 more
doaj   +1 more source

Performance and intestinal responses to dehulling and inclusion level of Australian sweet lupins (Lupinus angustifolius L.) in diets for weaner pigs [PDF]

, 2012
A total of 180 entire male weaner pigs weighing 6.4 ± 0.1. kg (mean ± SEM) and housed in pairs was used in a completely randomised block design with 9 dietary treatments (n= 10 pens). Pigs were blocked based on weaning weight.
Heo, J.M., Kim, J.C., Mullan, B.P., Pluske, J.R.   +3 more
core   +2 more sources