Results 241 to 250 of about 6,591,912 (298)

Comparative Study on Growth Performance and Meat Production Traits of Reciprocal Crosses Between Guizhou Recessive White Chickens and Qiandongnan Xiaoxiang Chickens. [PDF]

Animals (Basel)
Tian Y, Wang X, Yue Y, Arif M, Jiang Y, Liu Q, Du Y, Zhao X, Zhang F.   +8 more
europepmc   +1 more source

Recent Trends in Food Quality and Authentication: The Role of Omics Technologies in Dairy and Meat Production. [PDF]

Int J Mol Sci
Martínez A, Abanto M, Días NB, Olate P, Pérez Nuñez I, Díaz R, Sepúlveda N, Paz EA, Quiñones J.   +8 more
europepmc   +1 more source

Process intensification of cultivated meat production through microcarrier addition strategy optimisation. [PDF]

Sci Rep
Bodiou V, Cristini N, De Cristofaro L, Pareek T, Rajagopal V, Verrougstraete L, Heinrich JM, Post MJ, Moutsatsou P.   +8 more
europepmc   +1 more source

Retraction notice to "Social, ethical, environmental, economic and technological aspects of rabbit meat production - A critical review" [Heliyon 10 (2024) e29635]. [PDF]

Heliyon
Siddiqui SA, Adli DN, Nugraha WS, Yudhistira B, Lavrentev FV, Shityakov S, Feng X, Nagdalian A, Ibrahim SA.   +8 more
europepmc   +1 more source

Guinea pig meat production in South America: Reviewing existing practices, welfare challenges, and opportunities. [PDF]

Anim Welf
Donoso G, Galecio JS, Fuentes-Quisaguano OG, Pairis-Garcia M.   +3 more
europepmc   +1 more source

The Role of Insulin in the Proliferation and Differentiation of Bovine Muscle Satellite (Stem) Cells for Cultured Meat Production. [PDF]

Int J Mol Sci
Lee EJ, Shaikh S, Ahmad SS, Lim JH, Baral A, Hur SJ, Sohn JH, Choi I.   +7 more
europepmc   +1 more source

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Biogenic Amines in Meat and Meat Products

Critical Reviews in Food Science and Nutrition, 2004
It has been recognized for some time that biogenic amines occur in a wide range of foods, among them meat and meat products. Meat is an important component of the diet in developed countries. The presence of these amines in food is of interest for two reasons: firstly, for toxicological reasons, in the sense that high levels of dietary biogenic amines ...
Ruiz-Capillas, Claudia, Jiménez Colmenero, Francisco   +1 more
openaire   +3 more sources

Meat and Meat Products

1993
Actin is the major constituent of the thin myofilament, part of the contractile mechanism of muscles. The molecular weight is estimated to be about 43000. It binds one molecule each of nucleotide (ATP or ADP) and divalent cation (calcium or magnesium).
J. L. Marsden, R. L. Henrickson
openaire   +2 more sources

Authentication of meat and meat products

Meat Science, 2010
In recent years, interest in meat authenticity has increased. Many consumers are concerned about the meat they eat and accurate labelling is important to inform consumer choice. Authentication methods can be categorised into the areas where fraud is most likely to occur: meat origin, meat substitution, meat processing treatment and non-meat ingredient ...
openaire   +2 more sources