Results 151 to 160 of about 17,486 (266)

Kualitas Fisik dan Mikroba Daging Sapi yang Ditambah Jahe (Zingiber officinale Roscoe) pada Konsentrasi dan Lama Penyimpanan yang Berbeda

Media Peternakan, 2004
The objective of this research was to determine the effect of ginger addition in pasta form with different concentration and time of storages on meat tenderness, total microbe, and pH value.
Komariah, I. I. Arief, Y. Wiguna
doaj  

Bacterial Community Analysis of Meat Industry Conveyor Belts

, 2007
At the commencement of this study, some sensitive overseas markets were rejecting chilled vacuum-packed New Zealand lamb due to higher than expected total viable counts, and counts of Enterobacteriaceae, a family of bacteria used to indicate sanitary ...
Mills, John
core  

Exploring New Product Development: Acceptance of Textured Vegetable Protein With Baru By‐Product in Plant‐Based Burgers

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
Textured vegetable proteins were produced by thermoplastic extrusion using soy protein concentrate, vital wheat gluten, and defatted baru flour, a protein‐ and fiber‐rich by‐product from the Brazilian Cerrado. The resulting plant‐based burgers were evaluated for nutritional composition, technological properties, microbiological quality, and sensory ...
Ana Paula Rebellato, Bruna dos Reis Gasparetto Cruz, Victor Guilherme Sebastião, Mirian dos Santos, Joyce Grazielle Siqueira Stürmlinger, Marise Aparecida Rodrigues Pollonio, Caroline Joy Steel   +6 more
wiley   +1 more source

Tenderness and the Calpain System of Three Different Types of Muscles of Kejobong Does under Two Different Energy Levels

Animal Production: Indonesian Journal of Animal Production, 2012
. The purpose of research was to investigate whether there was influence of the addition of concentrates in basal feed on meat tenderness and calpastatin and calpain activities of three muscles of Kejobong does.
M Socheh, Ismaya Ismaya, I Gede Suparta Budisatria, Kustantinah Kustantinah   +3 more
doaj  

Effects of Different Cooking Methods (Pan‐Frying, Sous‐Vide, Boiling, and Deep Frying) on Mineral Composition and In Vitro Bioaccessibility of Beef, Lamb, and Chicken Livers

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
Beef, lamb, and chicken livers were subjected to pan‐frying, sous‐vide, boiling, and deep frying, followed by simulated gastric and intestinal digestion. Mineral concentrations and soluble fractions were quantified by ICP‐OES to evaluate cooking‐related mineral retention and in vitro bioaccessibility.
Ayşe Semra Aksoy, Hatice Bekiroglu, Muhammet Arici, Osman Sagdic   +3 more
wiley   +1 more source

Enhancing Consumer Acceptance of Cricket (Acheta domesticus) Protein Hydrolysate Through ProteAX‐Mediated Enzymatic Hydrolysis to Improve Techno‐Functional and Organoleptic Properties

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
ProteAX‐assisted hydrolysis of cricket (Acheta domesticus) protein enhanced its techno‐functional and sensory properties. Optimal hydrolysis at a 1.5% enzyme concentration for 5 h produced a hydrolysate with a 67.71% degree of hydrolysis, 69.51% protein content, high solubility, improved water and oil absorption capacities, low bitterness, and a strong
Fetriyuna Fetriyuna, Rozanah Nushrotina, Ade Chandra Iwansyah, Nandi Sukri, Ratna Chrismiari Purwestri   +4 more
wiley   +1 more source

Physical Characteristics Meat of Various Pig Breed

Jurnal Ilmu dan Teknologi Hasil Ternak, 2012
This study was conducted to investigate physical characteristics of various pig breed.  The materials used in this study were nine pigs (three Yorkshire, three Landrace, and three Duroc), and they were about 7 – 8 months old, weighing 90 – 100 kg.
Agus Susilo
doaj  

Phosphoproteomics Preliminarily Revealed the Differential Phosphorylation Sites and Their Functional Significance in the Longissimus Dorsi Muscle of Kazakh and Xinjiang Brown Cattle

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
The phosphorylated protein profiles of the longissimus dorsi muscle tissues of Xinjiang brown cattle and Kazakh cattle were analyzed. RAB12 was a differentially expressed phosphorylated protein. After knockdown of RAB12, the immunofluorescence intensity of MYHC significantly increased, promoting myoblast differentiation.
Ailifeire Wumaier, Zhen Ma, Wenzhong Chen, Meng Liu, Sumei Chen, Sihan Wang, Wenjing Wang, Xiao Wang, Xiangmin Yan, Lei Chen   +9 more
wiley   +1 more source

Proteolysis - induced changes in meat collagen during conditioning.

Changes in intramuscular connective tissue brought about by conditioning were investigated in bovine muscles of different quality. Perimysial and endomysial collagens were solubilized to a small extent during conditioning and residual insoluble ...
Stanton, Catherine
core  

Functional diversity in agricultural landscapes: evidence of long‐term clustering and multi‐scale effects of land use on avian communities

Oikos, Volume 2026, Issue 6, June 2026.
Functional diversity (FD) is an essential community property connecting biodiversity, ecosystem functioning, and conservation objectives. In agricultural landscapes, avian communities, which play key functional roles, are facing large‐scale biodiversity erosion, largely due to land‐use changes.
Pietro Tirozzi, Olivia Dondina, Valerio Orioli, Luciano Bani   +3 more
wiley   +1 more source