Results 41 to 50 of about 51,277 (323)
Actinidin treatment and sous vide cooking : effects on tenderness and in vitro protein digestibility of beef brisket : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, Manawatū, New Zealand [PDF]
, 2017 Actinidin from kiwifruit can tenderise meat and help to add value to low-value meat cuts. Compared with other traditional tenderisers (e.g. papain and bromelain) it is a promising way, due to its less intensive tenderisation effects on meat.
Zhu, Xiaojie
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Animal Research and One Health, EarlyView.ABSTRACT This study explored fasting‐induced physiological remodeling effects on meat quality in aged laying hens. Fasting for 15 days (F15) significantly reduced abdominal fat, intermuscular fat width, subcutaneous fat thickness, and liver index versus pre‐fasting (F0) (p < 0.05), which recovered post‐refeeding.
Xiaoran Zhang +8 more
wiley +1 more source
Connecting Heat Tolerance and Tenderness in Bos indicus Influenced Cattle
Animals, 2022 Bos indicus cattle are widely utilized in tropical and subtropical climates. Their heat tolerance and parasite resistance are integral for beef production in these regions; however, a reputation for excitable temperaments, slower growth, and variation in
Tracy L. Scheffler
doaj +1 more source
Animal Research and One Health, EarlyView.This study identified a molecule named lncRSFD, which is highly expressed in sheep adipose tissues. The lncRSFD gene generates two distinct transcript variants via alternative splicing: lncRSFD‐L and lncRSFD‐S. Functionally, lncRSFD alternative splicing (lncRSFD‐L/S) promotes the proliferation, differentiation, and lipid metabolism of adipocytes ...
Jinpeng Wang +9 more
wiley +1 more source
Jurnal Ilmu dan Teknologi Hasil Ternak, 2021 A method to improve the physical quality of culled chicken meat is required due to the tough texture and faint color of culled chicken meat. High protein content in culled chicken meat makes it easy to experience quality degradation.
Peni Patriani, Harapin Hafid
doaj +1 more source
Animal Research and One Health, EarlyView.Heat stress disrupts gut microbial balance in poultry, impairing nutrient absorption and immunity. This review outlines the interplay between thermal stress and microbiome dynamics and discusses integrative mitigation strategies, probiotics, phytogenics, cooling systems, and genetic adaptation to enhance poultry resilience.
O. E. Oke +9 more
wiley +1 more source
Sifat Fisik Daging Ayam Petelur Afkir Yang Direndam Dalam Ekstrak Kulit Nenas (Ananas Comosus L. Merr) Dengan Konsentrasi Yang Berbeda [PDF]
, 2012 The aims of this study were to determine the effect of immersing culled layer chicken meat into the pineapple skinextract with different concentrations on the water holding capacity (WHC), water content (WC), pH, tenderness, odor andcolor.
Mirdhayati, I. (Irdha) +2 more
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Poultry Science, 1997 Biochemical characteristics of spent fowl meat injected with calcium chloride or sodium chloride were evaluated. Hot-boned breast fillets were injected to 10% (wt/wt) with 0.3 M CaCl2 or 0.6 M NaCl, tumbled, and aged 24 h. Tumbling was conducted at 20 C, -635 mm Hg, 20 rpm for 1 h. Hot-boned and cold-boned (24 h) fillets were used as controls.
, Nurmahmudi, A R, Sams
openaire +2 more sources
Mapping and Innovating Business Models of Food Hubs in Short Food Supply Chains
Corporate Social Responsibility and Environmental Management, EarlyView.ABSTRACT Short food supply chains (SFSCs) offer sustainable alternatives to conventional food systems (CFSCs) but require effective intermediaries to scale and remain competitive. Food Hubs (FHs) serve this role by enhancing SFSC efficiency and market reach while upholding community‐oriented values. However, limited research has examined how FHs design
Marije Renkema‐Singh +2 more
wiley +1 more source
Association of polymorphisms in CAPN1 and CAST genes with the meat tenderness of Creole cattle [PDF]
, 2023 José Américo Saucedo-Uriarte +7 more
openalex +1 more source