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Influence of Sweet Sorghum Silage and Slow-Release Urea on Lamb Meat Quality and Fatty Acid Profiles. [PDF]
FoodsShao M +6 more
europepmc +1 more source
Correction to "Recent Advances in Spectroscopy and Imaging Techniques for Nondestructive Detection of Meat Quality and Safety". [PDF]
Food Sci Nutreuropepmc +1 more source
Meat consumption: Trends and quality matters [PDF]
Meat Science, 2014 peer-reviewedThis paper uses quality theory to identify opportunities for the meat sector that are consistent with trends in meat consumption. Meat consumption has increased and is likely to continue into the future.
Mary Mccarthy +2 more
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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 ...
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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
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
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Modelling of the microbiological quality of meat
Food Control, 1993Abstract An alternative to challenge tests for the assessment of the shelf-life of food products is predictive microbiology, the development of mathematical models that describe the influence of predominant controlling factors (such as temperature, water activity and pH) on the lag phase and the growth rats of microorganisms.
Muermans, M.L.T. +3 more
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