Results 91 to 100 of about 211,335 (316)
Harmonization of methodology of assessment of meat quality features [PDF]
The dramatic changes in the market forms for poultry in recent years, from a predominantly whole bird commodity to modern highly diversified industry focused on cut up, deboned meat, and ready-to-eat further processed products, has resulted in a change ...
PETRACCI, MASSIMILIANO, Baeza E.
core
We use scanning nitrogen vacancy magnetometry to directly image the weak in‐plane magnetic moments in mixed phase BiFeO3 at the nanoscale and quantify the local magnetic moments to be 18.8±2.0 μB/nm2 in the rhombohedral‐like phase and 1.5±0.6 μB/nm2 in the well‐known non‐magnetic tetragonal‐like phase.
Lei Wang +14 more
wiley +1 more source
Market Differentials for Meat Quality Improvement: Meat Standards Australia [PDF]
Eating quality is one of the most important factors influencing demand for beef. Meat Standards Australia is a voluntary beef grading system aimed at improving consumer certainty about beef quality, improving overall beef quality and strengthening supply
Griffith, Garry R. +3 more
core +1 more source
Microbiological Quality of Rabbit Meat
World rabbit meat production is estimated to be over 1 million tons, and Spain is the third largest producer. Although rabbit meat is marketed and consumed worldwide, information on microbiological quality is very scarce. Here, we report indicator organisms, spoilage flora, sensory quality, and some physicochemical traits of 24 h postmortem chilled ...
Jose M, Rodríguez-Calleja +3 more
openaire +2 more sources
Stacking Fault Complexions in AgSbTe2 Thermoelectrics With Enhanced Electrical Conductivity
Atomic‐scale characterization resolves stacking fault complexion in AgSbTe2, showing Te and Sb segregation along with lattice dilation. Their enhanced effects on phonon scattering are modeled analytically. Although most defects also impede electron transport, local four‐point‐probe measurements reveal higher electrical conductivity at stacking fault ...
Lamya Abdellaoui +13 more
wiley +1 more source
“Rigid” structure is a key determinant for the low digestibility of myoglobin
Myoglobin, a critical protein responsible for meat color, has been shown insusceptible to digestion. The underlying mechanism is not clear. The present study aimed to evaluate whether the structural properties of myoglobin are associated with its ...
Qian Li +7 more
doaj +1 more source
Polymer Substrates for Flexible Sensors: Advances and Contributions to Smart Agriculture
This review comprehensively summarizes recent advances in polymer‐based flexible sensors for smart agriculture, focusing on polymer substrate design, interface engineering, and applications in soil, plant, animal, aquaculture, and post‐harvest monitoring.
Yihui Li +12 more
wiley +1 more source
Symbiosis-EU: Scientific synergism of nano-bio-info-cogni science for an integrated system to monitor meat quality and safety during production, storage, and distribution in the EU [PDF]
The SYMBIOSIS-EU project will bring together 14 beneficiaries from 6 EU countries (plus one each from NZ and US) to study meat safety & quality. The overall aim is to identify and quantitatively evaluate practical and easy to use chemical, biochemical ...
ERCOLINI, DANILO
core
Ultrasound and meat quality: A review
High intensity ultrasound (HIU) offers an alternative to traditional methods of food preservation, and is regarded as a green and promising emerging technology. Ultrasound generates acoustic cavitation in a liquid medium, developing physical forces that are considered the main mechanism responsible for changes in exposed materials.
Alma Delia, Alarcon-Rojo +4 more
openaire +2 more sources
ABSTRACT Quantitative characterization of vascular heterogeneity in complex microphysiological systems (MPS), particularly within patient‐derived tumor microenvironments, remains a major challenge for scalable disease modeling and therapeutic evaluation.
Jungseub Lee +9 more
wiley +1 more source

