Results 31 to 40 of about 719,893 (213)
Web-based survey of consumer preferences for the visual appearance of meat from suckling kids [PDF]
, 2019 Most suckling kids are raised on farms oriented toward cheese production, and many goat farmers’ rear kids with milk replacers. The aim of the current study was to investigate the consumer preferences for the visual appearance of meat from suckling kids
Alcalde Aldea, María Jesús +3 more
core +3 more sources
Novel Approaches to Minimizing Mycotoxin Contamination
Toxins, 2020 Contamination of foods and agricultural commodities by various types of toxigenic fungi is a concerning issue for human and animal health [...]
Mar Rodríguez, Félix Núñez
doaj +1 more source
Foods, 2022 This study applied peptidomics to investigate potential biomarkers for evaluating pork-meat freshness. The spoilage time points of pork meat stored at −2, 4, 10, and 25 °C were defined by evaluating meat freshness indicators (color, total viable count ...
Zhenqian Wei +6 more
doaj +1 more source
Comparison of fatty acid profile in lamb meat and baby food based on lamb meat [PDF]
, 2009 The aim of this study was to compare the fatty acid (FA) profile of fresh lamb meat with those of baby foods based on lamb meat. For this purpose, samples of commercial homogenized (HO) and lyophilized (LIO) baby food based on lamb meat and fresh lamb ...
Andrea Serra +6 more
core +2 more sources
Food and Environment Safety, 2020 The impact of washing solutions on mechanically deboned turkey meat (MDM) was evaluated with the aim to produce surimi-like material using solutions of succinic (pH 5.9) and lactic acid (pH 5.8).
Oleg GALENKO +3 more
doaj
Journal of Food QualityIberian meat products are classified into four quality categories based on the crossbreeding and feeding of pigs. Meat industries also commonly apply chromatographic analysis to major fatty acids found in the subcutaneous fat taken from the carcass to ...
Soledad Sánchez +3 more
doaj +1 more source
Development of sodium chloride microcapsules as saltiness enhancement strategy
Food Hydrocolloids for HealthThis study aimed to develop salt microcapsules using different wall materials to achieve stable encapsulated salt systems with optimal water solubilization and controlled salt release in the oral cavity, leading to an acceptable saltiness perception in ...
Juan Carlos Solomando +4 more
doaj +1 more source
Foods, 2023 This work describes the development of a ready-to-eat (RTE) product based on an equal mixture of fish mince from three undervalued fish species with different fat contents and protein gelling capacity, which was enriched with fish oil entrapped in a κ ...
María Carmen Gómez-Guillén +5 more
doaj +1 more source
Case studies/Strategic group analyses report of high value organic products [PDF]
, 2013 This report concerns the analysis of successful high-value products as case studies in each of the three meat categories: chicken, beef and pork. The main objective of our study was to identify strategic groups within the meat market, in which the new ...
Marian, Livia
core
Study Of Oxidation Processes In Duck Meat With Application Of Rosemary And Grape Seed Extracts [PDF]
, 2017 The substantiation of the expedience of using antioxidants of a natural origin to decelerate oxidation processes in different meat products is an urgent direction of these studies.
Bozhko, N. (Nataliia) +4 more
core +2 more sources