Results 301 to 310 of about 41,847 (353)
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Meat Science, 2007
Hundreds of compounds contribute to the flavor and aroma of meat. Complex interactions between various compounds influence the perception of meat flavor. Inherent flavor of a meat product can be influenced by oxidation, lipid content, feeding/diet, myoglobin, and pH. Diet plays an important role in both ruminants and nonruminants.
C R, Calkins, J M, Hodgen
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Hundreds of compounds contribute to the flavor and aroma of meat. Complex interactions between various compounds influence the perception of meat flavor. Inherent flavor of a meat product can be influenced by oxidation, lipid content, feeding/diet, myoglobin, and pH. Diet plays an important role in both ruminants and nonruminants.
C R, Calkins, J M, Hodgen
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Communication Research, 1994
An election campaign serves ritual functions for the American political system, beyond its manifest functions of determining which persons and interests will govern the country. The campaign ritual is analyzed in terms of Durkheim's concept of the totem, including its regeneration and sacrifice.
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An election campaign serves ritual functions for the American political system, beyond its manifest functions of determining which persons and interests will govern the country. The campaign ritual is analyzed in terms of Durkheim's concept of the totem, including its regeneration and sacrifice.
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1996
It is generally agreed that the internal tissues of healthy slaughter animals are free of bacteria at the time of slaughter, assuming that the animals are not in a state of exhaustion. When one examines fresh meat and poultry at the retail level, varying numbers and types of microorganisms are found.
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It is generally agreed that the internal tissues of healthy slaughter animals are free of bacteria at the time of slaughter, assuming that the animals are not in a state of exhaustion. When one examines fresh meat and poultry at the retail level, varying numbers and types of microorganisms are found.
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Preservation technologies for fresh meat – A review
Meat Science, 2010Fresh meat is a highly perishable product due to its biological composition. Many interrelated factors influence the shelf life and freshness of meat such as holding temperature, atmospheric oxygen (O(2)), endogenous enzymes, moisture, light and most importantly, micro-organisms.
G H, Zhou, X L, Xu, Y, Liu
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Meat quality is defined as a measurement of attributes or characters that determine the suitability of meat to be eaten as fresh or stored for reasonable period without deterioration. qualities of fresh meat are pH, water holding capacity, colour, odour, juiceness, texture, tenderness and ...
Qualities of fresh meat +1 more
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Qualities of fresh meat +1 more
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Innovative polyamide‐based packaging of fresh meat
Journal of Applied Polymer Science, 2004AbstractInnovative polymeric films based on blends of nylon 6 and ethylene‐co‐vinyl alcohol, previously tested by contact with the simulating fat‐containing foods, were further tested as packaging for fresh minced meat. As quality attributes for the shelf‐life evaluation, the microbiological parameters and some chemical–physical parameters were chosen.
LAURINO C +6 more
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Campylobacter and Salmonella Contaminating Fresh Chicken Meat
Zentralblatt für Bakteriologie, 19961853 packages of fresh chicken breast meat of German, Dutch and French origin were investigated for their contamination with Campylobacter and/or Salmonella. Swabs were taken and cultured from dripwater, meat surface, meat interior and packet bowl. Campylobacter was isolated from 619 meat samples (= 33%), Salmonella from 377 meat packages (= 20%).
B, Geilhausen +5 more
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Health effects associated with consumption of unprocessed red meat: a Burden of Proof study
Nature Medicine, 2022Simon Iain Hay, , Christopher J L Murray
exaly
Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review
Trends in Food Science and Technology, 2021Alaa El-Din A Bekhit +2 more
exaly