Results 171 to 180 of about 17,486 (266)

Structural and Functional Characteristics of Animal and Plant‐Based Seafood Analogues: A Comparative Study of Squid, Snapper, Salmon, and Scallops

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
Comparative analysis of the structural, thermal, and textural properties of four animal‐based seafood species – salmon, scallop, squid, and snapper and their commercially available plant‐based analogues. ABSTRACT This study compares the structural and functional properties of four animal‐based seafood species such as salmon, scallop, squid, and snapper,
Deepa Agarwal, Andreas Hopf, William MacNaughtan, Hong Tran, Thomas Hauswald, Marine Girardot, Roman Buckow   +6 more
wiley   +1 more source

Tenderness of Poultry Meat

Poultry Science, 1961
R.G. Wise, W.J. Stadelman
openaire   +1 more source

Immunocastration with recombinant GnRH6-CRM197 fusion protein improves reproductive suppression and meat tenderness in roosters. [PDF]

Poult Sci
Li M, Han K, Fu D, Zhang R, Jiang X, Lu J, Yan Y, Li J, Liu Y, Li Y, Yu T, Duan H, Fang F.   +12 more
europepmc   +1 more source

Optical Low Coherence Reflectometry Applications to Meat Tenderness Testing

, 2008
The goal of this research project is to develop an optical low coherence reflectometry (OLCR) system for use in testing meat tenderness. This system will use a precision reflectometer that sends out infrared light to a sample and collects the reflections
Schlutz, Matthew, Derickson, Dennis
core  

Dwelling in a post‐fallout landscape: re‐shaping and sustaining life in a former evacuation zone in Fukushima Habiter après la catastrophe : redonner forme au monde et entretenir la vie dans une ancienne zone évacuée à Fukushima

Journal of the Royal Anthropological Institute, Volume 32, Issue 2, Page 434-455, June 2026.
This article explores the activities of daily life in a village neighbouring the TEPCO nuclear power plant in Fukushima. It argues that one of the potentials of taking a dwelling perspective – a phenomenological approach to living within the ecological and social environments – emerges most compellingly within a polluted landscape.
Tomoko Sakai
wiley   +1 more source

Are consumers beef quality perceptions in accordance with objective beef quality?

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.
Cristina Monteiro, Ana, Madalena Barreira, Maria, Fontes, Magda Aguiar, Lemos, Jose Pedro Cardoso, Banovic, Marija   +4 more
core  

Instrumental and Sensory Texture Characterization of Plant‐Based Salmon Sashimi Analogs Formulated With Konjac Glucomannan and Agar

Journal of Food Science, Volume 91, Issue 6, June 2026.
ABSTRACT While plant‐based analogs for cooked seafood are increasingly common, replicating the soft, moist, and oily texture of raw salmon sashimi remains challenging. This study developed a plant‐based salmon sashimi analog structured with hydrocolloid‐oil gels (konjac glucomannan, agar, and palm oil).
Hwabin Jung, Jungmin Oh
wiley   +1 more source

Oat grass improves meat tenderness and flavor, reduces fat deposition in small-tailed Han sheep. [PDF]

Food Chem (Oxf)
Wang LW, Li JQ, An JH, Sun H, Liu F, Zhao MR, Jiang LL, Dong XR, Tao S, Bayaer M, He JF, Liu YB.   +11 more
europepmc   +1 more source

Effects of Muscle Fiber Composition on Meat Quality, Flavor Characteristics, and Nutritional Traits in Lamb

Skeletal muscle fiber type composition critically influences lamb meat quality. This study examined the relationships between muscle fiber types and key quality traits, including tenderness, color, lipid and amino acid profiles, and volatile flavor ...
Luiz H. P. Silva, Xuewen Han, Jinlin Chen, Dandan Tan, Huaizhi Jiang, Yu Fu, Xiaofan Yang, Cuiyu Lai, Yang Chen, Xuesong Shan   +9 more
core   +1 more source

Consideration of Oral Health Within Guidelines and Policy Documents Focused on Nutritional Status and Dietary Intake for Older Adults in Care Homes in the UK: A Scoping Review

Gerodontology, Volume 43, Issue 2, Page 137-158, June 2026.
ABSTRACT Introduction Older care home residents are particularly vulnerable to both malnutrition and chronic dental diseases, such as caries and periodontal disease. While high‐sugar oral nutritional supplements and fortified foods are commonly used to prevent undernutrition, excessive sugar intake increases the risk of dental caries.
Sachi Makino, Jayne Woodside, Aziza Sallam, Noleen McCorry, Michelle Harvey, Anja Heilmann, Caroline Lappin, Clare McEvoy, Gary Mitchell, Sinead Watson, Ciaran O'Neill, Georgios Tsakos, Paul Brocklehurst, Gerry McKenna   +13 more
wiley   +1 more source