Results 31 to 40 of about 51,277 (323)
Journal of Animal Science and Technology, 2023 Thirty Hanwoo cattle including bulls, cows, and steers (n = 10 each) were slaughtered and investigated for carcass traits (weight, meat color, fat color, yield index, maturity, marbling score, back-fat thickness, and firmness) and meat quality.
Zhen Song, Inho Hwang
doaj +1 more source
Foods, 2022 Tenderness is the most critical eating quality trait of meat, and consequently, processing interventions for meat tenderisation have significant economic relevance. The objective of this study was to investigate pulsed electric field (PEF) conditions for
Tomas Bolumar +5 more
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Andalasian International Journal of Applied Science, Engineering, and Technology, 2022 This study aims to determine the Technology improvement of physical properties of KUB chicken meat including Papaya Leaves (Carica papaya L) in feed. This study used 100 KUB chickens placed in 20 boxes of cages, each box containing 5 KUB chickens, using ...
Tertia Delia Nova, Sabrina Sabrina
doaj +1 more source
DNA Amplification of Meat Tenderness Gene of Bali Cattle
Jurnal Ilmu dan Teknologi Hasil Ternak, 2012 The aim of this study was to know DNA band pattern as a result of amplification using DNA primer from meat tenderness gene of Bali cattle. Sample used in this study was DNA isolated from blood Bali cattle.
Agus Susilo +3 more
doaj +2 more sources
Association analysis of g.68G → A SNP in CAPN1 gene with carcass and meat quality traits in goose raised in organic dehesa [PDF]
, 2016 Meat quality is an important concern for the poultry industry. Domestic geese products obtained from free-range systems usually have rather tough meat, and it is necessary to select them to improve meat tenderness.
Domenech, Valeriano +8 more
core +2 more sources
Indonesian Journal of Agricultural Research, 2020 Asam Kandis is one of the fruits with a sour taste that is often used in the spice. Asam Kandis is very effective as a food flavoring such as in meat and fish. Culled layers meat usually has a rough texture, tough and not preferred because it has a rough
Peni Patriani, Tri Hesti Wahyuni
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Agribusiness, EarlyView.ABSTRACT This study investigates how consumer taste and brand equity perceptions shape the acceptance of plant‐based milk products. Using a blind/informed tasting experiment, we evaluated consumers' willingness to buy (WTB) and taste perception of a plant‐based milk alternative produced by a traditional dairy brand, compared with competing plant‐based ...
Federico Parmiggiani +6 more
wiley +1 more source
Prediction of the Tenderness of Cooked Poultry Pectoralis Major Muscles by Near-Infrared Reflectance Analysis of Raw Meat [PDF]
, 2005 Tenderness in boneless poultry breast meat is of utmost importance to consumers. However, there is currently no nondestructive method to predict poultry breast meat tenderness.
Cheatham, Bradley R.
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The effect of breed and feed-type on the sensory profile of breast meat in male broilers reared in an organic free-range system [PDF]
, 2010 1. Studies on the sensory profiling of male broiler breast meat were carried out to evaluate the effect of two very different broiler breeds (JA757 and New Hampshire), two different feed types (broiler and grower feed) and age at slaughter (82 and 110 d)
Allesen-Holm, B.H. +2 more
core +1 more source
Fibers as Oleogelators: Innovations, Applications, and Future Prospects in Structured Lipid Systems
Journal of the American Oil Chemists' Society, EarlyView.Schematic overview of fiber‐based oleogelation mechanisms, processing routes, and food applications highlighting particulate/capillary structuring, polymer entanglement, and emulsion‐templated approaches. ABSTRACT Oleogels, structured oil systems created with low levels of gelators‐enables solid fat functionality while preserving the underlying liquid ...
P. Abdul Wahid +5 more
wiley +1 more source