Results 91 to 100 of about 451,243 (286)
CO2 stunning improved the meat quality by regulating postmortem muscle cell death
Food Materials ResearchThe incidence of abnormal meat poses a significant challenge in the meat industry, where stunning serves as a crucial intervention to alleviate pre-slaughter stress and improve meat quality.
Xiao Qiu +3 more
doaj +1 more source
, 2013 In order to develop an organic broiler product with high ethical value, high meat quality and based on locally produced feed, we tested if a long period without high quality protein feed followed by a finishing period with a high quality protein ration ...
Steenfeldt, S. +2 more
core
‘Pro‐Germans in the Pulpits’: The Queensland Presbyterian Church and the Great War
Journal of Religious History, EarlyView.During World War I, Protestant churches in Australia, on the whole, enthusiastically supported the war effort. The Queensland Presbyterian Church was a significant exception. This study analyses discord and tensions among its clergymen about what constituted an appropriate response to the war.
Mark Cryle
wiley +1 more source
Correlation and Categories of Meat Tenderness Based on Equipment and Panelist Test
Animal Production: Indonesian Journal of Animal Production, 2008 The objective of this study was to determine the correlation between Warner-Bratzler shear force (WBSF) and cooking loss with sensory local trained panelists rating on beef tenderness, also to determine WBSF range at each tenderness categories (extremely
T Suryati, II Arief, BN Polii
doaj
Recent Process on the Effect of Sous Vide Cooking Technology on the Quality of Meat Product
Shipin gongye ke-jiSous vide is a cooking technique under vacuum condition with precisely controlled temperature and time. Compared with traditional cooking methods, sous vide cooking has been widely studied and applied in meat product processing in recent years because it
Man ZHANG +5 more
doaj +1 more source
Meat quality and its association with muscle fibers
Revista Ingenio, 2016 This review makes an in-depth and updated exploration of the type of muscle fiber and its association with the quality characteristics of beef in bovines.
Cruz Elena Enriquez Valencia +2 more
doaj +1 more source
Private Land Ownership: Tax or Socialize?
The American Journal of Economics and Sociology, EarlyView.ABSTRACT This study compares the land reform concepts of Henry George and Silvio Gesell, both of whom rejected private appropriation of land rent as unjust. While George proposed to “hollow out” private land ownership through a comprehensive land value tax, Gesell aimed at full socialization of land combined with lease auctions and compensation of ...
Dirk Loehr
wiley +1 more source
Acta Ophthalmologica, EarlyView.Abstract Purpose To investigate the diagnostic performance of ultrasound, 2‐deoxy‐2‐[18F]fluoro‐D‐glucose positron emission tomography/computed tomography (2‐[18F]FDG PET/CT) and temporal artery biopsy (TAB) in giant cell arteritis (GCA). Methods This was a prospective single‐centre diagnostic accuracy study (ClinicalTrials.gov NCT05248906).
Michael S. Hansen +10 more
wiley +1 more source
Optimising the concentration of glycogen in lamb meat
, 2003 The lamb industry is actively seeking to improve the quality of lamb meat produced in Australia. Ultimate pH (pHu) is a key determinant of red meat eating quality although this measurement has not been adopted formally by the Australian lamb meat ...
Jacob, Robin Henry
core
Animal, 2019 Goat meat is considered healthy because of its low fat content, but it is often rather tough. Tenderness is the most important attribute of quality during meat consumption and there is scarce information about the expression of genes involved in the meat
E. Saccà +3 more
semanticscholar +1 more source