Results 121 to 130 of about 17,486 (266)

Street Cries and Public Space Noise Abatement in 19th‐20th Century Barcelona

Tijdschrift voor Economische en Sociale Geografie, EarlyView.
Abstract Focusing on Barcelona, this paper explores the historical and contemporary dynamics of street cries that allow traders to attract customers and make themselves heard in public spaces. While still common in marketplaces in southern Europe, there is a growing trend towards silencing these street cries in the name of reducing urban noise levels ...
Maria Lindmäe
wiley   +1 more source

Tenderness, pH and Water Activity (Aw) of Spices Dried Meat on Various Concentrate of Ginger Extract (Zingiber Officinale Roscoe) and Different Soaking Time

Jurnal Ilmu dan Teknologi Hasil Ternak, 2012
The objectives of current research were to find out the concentrate of Ginger extract (Zingiber officinale Roscoe) and different soaking time of to tenderness, pH, and water activity (Aw), microbial count and sensory evaluation of spices dried meat.
Akhadiyah Afrila, Firman Jaya
doaj  

Endogenous Proteolytic Systems and Meat Tenderness: Influence of Post-Mortem Storage and Processing. [PDF]

Food Sci Anim Resour, 2021
Kaur L, Hui SX, Morton JD, Kaur R, Chian FM, Boland M.   +5 more
europepmc   +1 more source

Living in the Mycelial World

Topics in Cognitive Science, EarlyView.
Abstract This manuscript documents a systematic ethnomycological analysis of ethnographic archives. Focusing on texts describing human–fungi interactions, I conduct a global, cross‐cultural review of mushroom use, covering 193 societies worldwide. The study reveals diverse mushroom‐related cultural practices, emphasizing the significance of fungi ...
Roope O. Kaaronen
wiley   +1 more source

Research Progress on Dry-aging: A New Strategy for Enhancing Livestock Meat Quality

Shipin gongye ke-ji
Dry-aging is a postmortem processing technology that converts muscle into meat by precisely controlling parameters such as temperature, humidity, airflow, and aging time.
Zihao CUI, Lin SU, Bailong SHI, Min ZHANG, Guanhua HU, Duhu MAN, Jing DI, Ye JIN   +7 more
doaj   +1 more source

Testing different devices to assess the meat tenderness: preliminary results. [PDF]

J Food Sci Technol, 2021
Baldassini WA, Machado Neto OR, Fernandes TT, de Paula Ament H, Luz MG, Santiago BM, Curi RA, Chardulo LAL.   +7 more
europepmc   +1 more source

The use of edible insects in human food

Journal of the Science of Food and Agriculture, Volume 106, Issue 10, Page 5775-5787, 15 August 2026.
Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira, Hugo Calixto Fonseca, Cláudia Regina Vieira, Gleidson Giordano Pinto de Carvalho, Jane Sélia dos Reis dos Coimbra, Bruna Mara Aparecida de Carvalho Mesquita   +5 more
wiley   +1 more source

Valuing Fed Cattle Using Slice Shear Force Measurements

Marketing fed cattle using grid pricing has become a popluar way to sell cattle. One of the most important beef characteristics, according to consumers, is beef tenderness. USDA quality grades are poor predictors of meat tenderness.
Riley, John Michael, Schroeder, Ted C., Wheeler, Tommy L.   +2 more
core  

Increasing the Acceptability of Insect‐Based Foods as Future Foods: A Comprehensive Review of Barriers, Strategies, and Pathways to Mainstream Adoption

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Edible insects are increasingly recognized for their high nutritional value and favorable environmental profile, yet their acceptance (defined as the continuum from willingness to try and purchase to repeated consumption) in Western and globalized food systems remains limited by cultural, sensory, regulatory, and economic barriers.
Jose Miguel Alvarez Suarez, Andrea M. Liceaga   +1 more
wiley   +1 more source

H₂O₂-induced oxidative stress improves meat tenderness by accelerating glycolysis via hypoxia-inducible factor-1α signaling pathway in postmortem bovine muscle. [PDF]

Food Chem X, 2022
Chen C, Guo Z, Shi X, Guo Y, Ma G, Ma J, Yu Q.   +6 more
europepmc   +1 more source