Results 21 to 30 of about 7,024,232 (307)

Genetic variances, heritabilities and maternal effects on body weight, breast meat yield, meat quality traits and the shape of the growth curve in turkey birds [PDF]

, 2011
Background Turkey is an important agricultural species and is largely used as a meat bird. In 2004, turkey represented 6.5% of the world poultry meat production. The world-wide turkey population has rapidly grown due to increased commercial farming.
Bastiaansen John WM, Vereijken, A., Ducro, B.J., Martien AM Groenen, Aslam Muhammad L, Groenen, M.A.M., John WM Bastiaansen, Bastiaansen, J.W.M., Muhammad L Aslam, Richard PMA Crooijmans, Addie Vereijken, Vereijken Addie, Ducro Bart J, Crooijmans, R.P.M.A., Bart J Ducro, Groenen Martien AM, Crooijmans Richard PMA, Aslam, M.L.   +17 more
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Process redesign for effective use of product quality information in meat chains [PDF]

, 2012
To full segmented consumer demand and add value meat processors try toexploit quality dierences in meat products. Availability of product qualityinformation is of key importance for this.
Rijpkema, W.A., Vorst, J.G.A.J., van der, Rijpkema, Willem A., Rossi, Roberto; id_orcid, Rossi, R., van der Vorst, Jack G.A.J., van der Vorst, J.G.A.J.   +6 more
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Performance, carcass and meat quality in pigs [PDF]

, 2004
In this thesis, influences of conventional and organic rearing systems, breed crosses and feeding regimens on performance, carcass and technological and sensory meat quality traits in pigs were investigated.
Heyer, Anke
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Mapping carcass and meat quality QTL on Sus Scrofa chromosome 2 in commercial finishing pigs [PDF]

, 2009
Quantitative trait loci (QTL) affecting carcass and meat quality located on SSC2 were identified using variance component methods. A large number of traits involved in meat and carcass quality was detected in a commercial crossbred population: 1855 pigs ...
Knol, A.J., Bovenhuis, H., Egbert F Knol, Bovenhuis Henk, Knol, E.F., Heuven, H.C.M., van Kampen, T.A., Bert Dibbits, Kampen, A.J.A., van, van Wijk, R.H.J., Henk Bovenhuis, van Kampen, A.J.A., Dibbits, B.W., Dibbits, B., Henri CM Heuven, van Wijk, H.J., Knol Egbert F, Tony A van Kampen, Dibbits Bert, van Wijk Rik HJ, Rik HJ van Wijk, Wijk, H.J., van, Heuven Henri CM, van Kampen Tony A   +23 more
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Determinants of meat quality: tenderness [PDF]

Proceedings of the Nutrition Society, 2003
Meat quality is a term used to describe a range of attributes of meat. Consumer research suggests that tenderness is a very important element of eating quality and that variations in tenderness affect the decision to repurchase. The present paper highlights recent information on the factors that affect tenderness.
Charlotte, Maltin, Denis, Balcerzak, Rachel, Tilley, Margaret, Delday   +3 more
openaire   +2 more sources

Effects of Cyclocarya paliurus (Batal.) Extracts on Oxidative Stability and Sensory Quality in Meat Products (Frankfurters)

Foods, 2022
Oxidation is one of the most common causes of the deterioration of meat and meat products. At the same time, synthetic antioxidants are becoming less accepted by consumers due to the potential health hazards they might cause.
Yingying Zhu, Xiaohan Li, Chunyan Da, Panyu Liang, Shuangshuang Jin, Changbo Tang   +5 more
doaj   +1 more source

Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat

, 2021
This Special Issue titled “Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat” is comprised of six studies that explored different strategies to improve the quality of fresh meat, as well as some aspects related to its further ...
Paulo Munekata
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Facile Synthesis of Ag NP Films via Evaporation-Induced Self-Assembly and the BA-Sensing Properties

Foods, 2023
Herein, we design and prepare large-area silver nanoparticle (Ag NP) films based on evaporation-induced self-assembly, which offers the visual and real-time detection of chilled broiler meat freshness.
Jiahang Yu, Huixin Tian, Mingyuan Huang, Xinglian Xu   +3 more
doaj   +1 more source

Vitamin E and meat quality [PDF]

Proceedings of the Nutrition Society, 1994
Lipid oxidation is a major cause of deterioration in the quality of muscle foods. Oxidation leads to the production of off-flavours and odours, reduction of polyunsatu- rated fatty acids, fat-soluble vitamins and pigments, lower consumer acceptability, and the production of compounds such as peroxides and aldehydes which may be toxic.
P A, Morrissey, D J, Buckley, P J, Sheehy, F J, Monahan   +3 more
openaire   +2 more sources

Manipulating meat quality and composition [PDF]

Proceedings of the Nutrition Society, 1999
Meat quality describes the attractiveness of meat to consumers. The present paper focuses on two major aspects of meat quality, tenderness and flavour. Both aspects of quality can be influenced by nutrition, principally through its effects on the amount and type of fat in meat. In several countries, high levels of intramuscular fat (marbling fat), i.e.
J D, Wood, M, Enser, A V, Fisher, G R, Nute, R I, Richardson, P R, Sheard   +5 more
openaire   +2 more sources