Results 41 to 50 of about 451,243 (286)
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
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Tenderization of Camel Meat by Alkaline and Acidic Proteases from Mullet (Mugil cephalus) Viscera [PDF]
Journal of Food and Dairy Sciences, 2018 Recently, tenderness of meat become more interest due to its relation with meat quality. Camel meat chunks were tenderized by injected with 20 and 40U of alkaline and acidic proteases which extracted from mullet viscera for 2, 4 and 6 hrs at room ...
M. Fekry +4 more
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Role of Mitochondria in Postmortem Proteolysis and Meat Tenderness
, 2022 Among all eating quality characteristics in beef, tenderness is regarded as one of the most important traits. Previous research indicates that consumers are willing to pay a premium for beef guaranteed to be tender.
Dang, David Son
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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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BCIT Environmental Public Health Journal, 2014 Background: In 2012, mechanically tenderized meat raised public health concern when an E.Coli 0157:H7 outbreak was linked to the tenderization process. It was discovered that the machinery pushed the E.Coli from the surface of contaminated meat products such as steaks and roasts, into the interior, where it was able to survive the cooking ...
Kimberly Wrixon +3 more
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Food Chemistry: XOula Tibetan sheep meat has rich nutritional value but relatively poor tenderness. Recently, apoptosis of muscle cells has gradually become a research hotspot for improving meat tenderness during postmortem aging.
Jingyu Wang +8 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
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Role of calpain system in meat tenderness: A review
Food Science and Human Wellness, 2018 Aging is a popular method used by meat industry for improving the sensory attributes of meat. Despite the advent of many novel technologies, aging has not lost its charm and is still widely used commercially as a post-mortem intervention for ...
Z. Bhat, J. Morton, S. Mason, A. Bekhit
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Enhancing the tenderness of beef [PDF]
, 1999 End of Project ReportThis project investigated various methods which had potential to increase beef tenderness and was also aimed at elucidating the biochemical mechanism underlying the improved ...
Troy, Declan J.
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Advanced Robotics Research, EarlyView.This article introduces a soft wearable eyelid sling device incorporating a hydraulic soft artificial muscle (SAM) for achieving complete closure of an eyelid. The SAM is driven by a cam mechanism that provides a displacement profile closely matched with those of a healthy eyelid.
Patrick Pruscino +7 more
wiley +1 more source