Results 211 to 220 of about 150,269 (267)
Some of the next articles are maybe not open access.
Proceedings of the British Society of Animal Science, 2002
Two terms characterise the carcass and meat: carcass quality and meat quality. The former describes the yield of meat and the ratio of lean to fat and the farmer is paid for it, more directly in pigs. Meat quality describes the appearance and taste of meat and although these also vary and are arguably more important to consumers than yield, the ...
openaire +2 more sources
Two terms characterise the carcass and meat: carcass quality and meat quality. The former describes the yield of meat and the ratio of lean to fat and the farmer is paid for it, more directly in pigs. Meat quality describes the appearance and taste of meat and although these also vary and are arguably more important to consumers than yield, the ...
openaire +2 more sources
Small Ruminant Research, 2005
Abstract Goat meat has been established as lean meat with favourable nutritional quality. Its attributes are concordant with present day consumer demands for leaner and nutritious meat, and hence should be the basis for promoting the meat. Sensory evaluations have shown that goat meat is acceptably palatable and desirable to consumers.
E.C. Webb, N.H. Casey, L. Simela
openaire +1 more source
Abstract Goat meat has been established as lean meat with favourable nutritional quality. Its attributes are concordant with present day consumer demands for leaner and nutritious meat, and hence should be the basis for promoting the meat. Sensory evaluations have shown that goat meat is acceptably palatable and desirable to consumers.
E.C. Webb, N.H. Casey, L. Simela
openaire +1 more source
Meat quality and protein quality
International Journal of Food Science and Technology, 1976Abstract Samples of meat of good and poor eating quality were assayed biologically for protein quality and analysed for connective tissue content. the low quality meat had NPU 69 and 23.6% connective tissue; the high quality meat had NPU 82 and 2.5% collagen.
A E BENDER, M ZIA
openaire +1 more source
2009
The present chapter briefly describes the international basic standards in use for the organic farming of meat animals. The situation of the two main organic meat markets (viz. oversupplies in EU and fast growth in USA), where demand and supply are both developed, and the potential development in other countries, where the internal demand is limited ...
BRAGHIERI, Ada, NAPOLITANO, Fabio
openaire +2 more sources
The present chapter briefly describes the international basic standards in use for the organic farming of meat animals. The situation of the two main organic meat markets (viz. oversupplies in EU and fast growth in USA), where demand and supply are both developed, and the potential development in other countries, where the internal demand is limited ...
BRAGHIERI, Ada, NAPOLITANO, Fabio
openaire +2 more sources
World's Poultry Science Journal, 2002
The two most important quality attributes for poultry meat are appearance and texture. Appearance is critical for both the consumers' initial selection of the product as well as for final product s...
openaire +1 more source
The two most important quality attributes for poultry meat are appearance and texture. Appearance is critical for both the consumers' initial selection of the product as well as for final product s...
openaire +1 more source
Assuring eating quality of meat
Meat Science, 1996The way of assuring quality has changed over the years, from inspection of end product to quality management systems and on-line process control. The latter concepts have had a great impact in many industries during the last decades. But the concept of Total Quality is continuos improvement so it is time to take advantage of the next generation of ...
openaire +2 more sources