Results 141 to 150 of about 51,277 (323)
European Journal of Pain, Volume 30, Issue 2, February 2026.ABSTRACT Background Machine learning (ML) is increasingly used to analyse pain‐related data, emphasising how well variables classify individuals, that is, training an algorithm to assign people to predefined groups such as high versus low pain sensitivity, rather than focusing on p‐values.
Jörn Lötsch +2 more
wiley +1 more source
CONSUMER VALUATION OF BEEF RIBEYE STEAK ATTRIBUTES [PDF]
A choice experiment (conjoint analysis) was used to investigate consumer demand for several beef ribeye steak attributes. Respondents indicated that they would prefer a "hormone free" ribeye steak priced up to $6.68/lb.
Fox, John A., Lusk, Jayson L.
core +1 more source
Optimizing Cattle, Yak, Camel, and Horse Meat Processing: Species‐Sex Physicochemical Drivers
Food Science &Nutrition, Volume 14, Issue 2, February 2026.Species primarily determines the nutritional and processing traits of cattle, yak, camel, and horse meats; yak stands out for superior nutrition (high protein/EAA/MUFAs) but requires tenderization, while horse offers greater tenderness but has a darker color and low water‐holding capacity.
Xueyuan Bai +9 more
wiley +1 more source
MEAT QUALITY OF THREE CHICKEN GENOTYPES REARED ACCORDING TO THE ORGANIC SYSTEM [PDF]
, 2002 The meat quality of three poultry genotypes with differing growth rates (fast-growing Ross; medium and slow growing Kabir and Robusta maculata, respectively) was compared.
CASTELLINI, Prof C +2 more
core
Food Science &Nutrition, Volume 14, Issue 2, February 2026.This study investigated walnut male flowers (WFs) as a functional ingredient in biscuits. Replacing wheat flour with 0%–10% WFs enhanced dough viscoelasticity, increased protein and fiber content, and reduced the predicted glycemic index by up to 16%.
Guoshuang Qin +8 more
wiley +1 more source
Majalah Ilmiah PeternakanBali beef is a meat that is quite attractive to the public. This study aims to find out the best ingredients and deter- mine the organoleptic value of Bali beef marinated using fresh moringa leaves, moringa leaf tea, and moringa leaf powder. Marinate the
ARDITE I. G. N. +2 more
doaj +1 more source
Feeding regiments a!ecting meat quality characteristics [PDF]
, 2009 Consumer oriented demands in meat quality have motivated the meat producers to concentrate on the nutritional aspects of livestock rearing. The meat quality attributes are aected by the amount and type of nutrient intake by the animal.
G. Kandeepan
core +1 more source
Quantifying Bite Forces for Solid Foods: Implications for Patients Postmandibular Reconstruction
Head &Neck, Volume 48, Issue 2, Page 346-356, February 2026.ABSTRACT Background Bite forces required to masticate different food consistencies remain unknown, complicating dietary guidelines following mandibular reconstruction. This study quantifies the forces required for solid foods and estimates safe bite limits postreconstruction.
Jacob J. Clark +9 more
wiley +1 more source
Are consumers beef quality perceptions in accordance with objective beef quality? [PDF]
The consumer has the final word in food choice, which is determined by his perceived quality. Within a project coordinated by the Faculty of Veterinary Medicine we tried to relate objective quality with the consumer quality evaluation.
Banovic, Marija +4 more
core +1 more source