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Food Science and Human WellnessDry-cured meat products are considerably popular around the world due to unique flavor. Proteolysis is one of the enzymatic reactions from which flavor substances are derived, which is affected by endogenous proteases.
Mingming Li +6 more
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Consumer Preferences for Biopreservatives in Beef and Pork Packaging and Testing the Importance of Product Origin [PDF]
Recent food science research on packaging at the University of Alberta has focused on the use of biological agents (biopreservatives) to extend meat shelf life. This potential technology involves the introduction of microbial organisms into food packages
Quagrainie, Kwamena K. +2 more
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COMPETITIVE STRATEGIES ON THE MEAT PRODUCTS MARKET [PDF]
The Hungarian meat-market can be characterised by intensive transitions both in market actors and product-structure. There is a decrease in the consumption of pork and at the same time in this category an increase in the share of processed meat products.
Lakner, Zoltan, Reti, Attila
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Market Potential for Locally Produced Meat Products [PDF]
The goal of this research was to guide livestock producers in marketing, product design and pricing decisions. Tools included a focus group, a consumer taste-testing and willingness-to-pay survey, and a restaurant survey. Experience attributes of locally
Burdine, Kenneth H. +2 more
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Genome Sequence of Kurthia Type Species Kurthia zopfii Strain ATCC 33403T [PDF]
, 2018 The genome of the type strain of the Kurthia genus, Kurthia zopfii ATCC 33403, was sequenced. Nonpathogenic K. zopfii has been isolated from intestinal contents, fecal material, meats, meat products, milk, water, and air, including air at high altitudes.
Goen, Abigail E., MacLea, Kyle S.
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On the Origin of Western Diet Pathologies [PDF]
, 2010 The ratio of the two sulfur-containing amino acids, methionine (Met) and cysteine (Cys), may be a determining factor for which foods contribute to longevity and health. It is shown here that substantially more Met than Cys is consistently found in foods,
John Schloss
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Organic vs Conventional Suckling Lamb Production: Product Quality and Consumer Acceptance [PDF]
, 2008 Samples of suckling lambs (n=40) of two breeds reared under conventional and organic conditions were analysed to asses physico-chemical characteristics, including instrumental texture, and nutritional quality in terms of fatty acid composition.
Lurueña-Martínez, M.A. +4 more
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Tariff Rate Quotas and New Zealand’s Meat and Dairy Trade [PDF]
The tariff rate quota (TRQ) system was formalised in the Uruguay Round with the aim of maintaining and improving market access for agricultural products.
Mead, Andrew, Strutt, Anna
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Branding in the red meat sector - A conjoint study from Germany [PDF]
During the last years, low price products (e.g., private label) gain increasing market shares in the German meat market. Compared to other countries the share of branded meat from integrated production chains is very low and most fresh meat is sold ...
Lueth, Maren +2 more
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PRODUCTION STRUCTURE AND TRENDS IN THE U.S. MEAT AND POULTRY PRODUCTS INDUSTRIES [PDF]
The U.S. meat products industries have experienced increasing consolidation. It has been speculated that this has resulted from cost economies, perhaps associated with technical change or trade factors.
Morrison Paul, Catherine J.
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