Use of natural ingredients in Japanese quail diet and their effect on carcass and meat quality — A review [PDF]
Asian-Australasian Journal of Animal Sciences, 2019 The present paper reviews the findings of different research studies on the effect of natural ingredients in the Japanese quail (Coturnix coturnix japonica) diet on carcass characteristics and meat quality.
Rey David Vargas-Sánchez +4 more
doaj +1 more source
Quantitative microbiological risk assessment as a tool to obtain useful information for risk managers - specific application to Listeria monocytogenes and ready-to-eat meat products [PDF]
, 2010 The presence of Listeria monocytogenes in a sliced cooked, cured ham-like meat product was quantitatively assessed. Sliced cooked, cured meat products are considered as high risk products.
Drosinos, E.H. +3 more
core +2 more sources
Poultry Science, 2023 : Impact of traditional halal meat production without stunning (NST) and commercial slaughter with electrical stunning (ST) of 100 slow-growing broiler chicken on blood plasma and different biochemical, enzymatic, hormonal, meat quality, and proteomic ...
Prasad M. Govindaiah +5 more
doaj +1 more source
Identification of meat spoilage gene biomarkers in Pseudomonas putida using gene profiling [PDF]
, 2015 While current food science research mainly focuses on microbial changes in food products that lead to foodborne illnesses, meat spoilage remains as an unsolved problem for the meat industry.
Aarts, Henk +6 more
core +1 more source
Foods, 2021 Antifungal agents are commonly used in the meat industry to prevent the growth of unwanted moulds, such as toxigenic ones, on dry-cured meat products. For enhancing the application of antifungals, their mode of action must be evaluated.
Micaela Álvarez +4 more
doaj +1 more source
Influence of ultrasound-assisted tumbling on NaCl transport and the quality of pork
Ultrasonics Sonochemistry, 2021 The present study aimed to investigate the impact of ultrasound-assisted tumbling (UAT; 20 kHz, 100, 300, 500 and 700 W) with different treatment time (30, 60, 90 and 120 min) on the diffusion and distribution of NaCl as well as the change of pork ...
Ruyu Zhang +4 more
doaj +1 more source
Application of intelligent packaging for meat products: A systematic review
Veterinary Medicine and Science, 2022 Background Today, in response to consumer demand and market trends, the development of new packaging with better performance such as intelligent packaging has become more important.
Seyedeh Mahsa Khodaei +4 more
semanticscholar +1 more source
Sensory profiles of breast meat from broilers reared in an organic niche production system and conventional standard broilers [PDF]
, 2012 BACKGROUND: Breast meat from broilers produced in very different production systems may vary considerable in sensory profile, which may affect consumer interests.
ASTM +36 more
core +1 more source
Bacterial Consortiums Able to Use Metal-Cyanide Complexes as a Nitrogen Source
Proceedings, 2018 Most cyanide-containing industrial effluents also contain other cyano-derivatives and high amounts of metals and metal-cyanide compounds. For this reason, the biotreatment of these wastes requires the use of microorganisms capable to degrade all these ...
María Isabel Igeño +6 more
doaj +1 more source
Effects of Preservative Agents on Quality Attributes of Dry-Cured Fermented Sausages
Foods, 2020 Enterococcus faecium SE920, Debaryomyces hansenii FHSCC 253H, Penicillium chrysogenum CECT 20922, producer of the antifungal protein PgAFP, and this protein itself have previously been proposed to control toxigenic molds in dry-cured meat products ...
Micaela Álvarez +4 more
doaj +1 more source