Results 61 to 70 of about 451,243 (286)
, 2021 The aim of this preliminary study was to examine the effects of yoghurt acid whey (YAW) marination on quality parameters and the oxidative stability of pork, lamb, rabbit and chicken meat.
Panagiotis Simitzis +4 more
core +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
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
Heat Stress in Quail: Impacts on Health and Productivity, and Mitigation Strategies
Animal Research and One Health, EarlyView.Heat stress disrupts physiological homeostasis in quail, inducing oxidative stress, immune dysregulation, and metabolic imbalance, which impair growth, reproduction, product quality, and welfare. Integrating nutritional, environmental, and genetic–epigenetic strategies enhances thermotolerance, sustains productivity, and supports climate‐smart quail ...
T. A. Eletu +6 more
wiley +1 more source
The ultra-rapid chilling of lamb carcasses [PDF]
, 1999 End of Project ReportThe practice in Irish commercial abattoirs is to chill lamb carcasses for a period of approximately 16 hours at 2 - 4°C, at which stage the core temperature of the carcass has reached 7°C.
McGeehin, Brian, Sheridan, James J.
core
Animal Research and One Health, EarlyView.Dietary fiber (DF) modulates meat quality through the gut‐muscle axis by reshaping gut microbiota, improving intestinal integrity, reducing inflammation, and regulating muscle metabolism. These mechanisms influence muscle fiber characteristics and post‐mortem biochemistry, thereby enhancing tenderness, juiciness, color, flavor, and nutritional value of
Zeshan Zulfiqar +8 more
wiley +1 more source
Improving Tenderness of Spent Layer Hens Meat Using Papaya Leaves (Carica papaya) [PDF]
Pakistan Veterinary Journal, 2013 Two experiments were performed to study the use of papaya leaves as a meat tenderizer. The first experiment was to evaluate the effect of papaya dry leaves added to hen’s diet before slaughter.
H. O. Abdalla, N. N. A. Ali, F. S. Siddig and S. A. M. Ali*
doaj
Short communication: Influence of some meat quality parameters on beef tenderness
, 2014 Steaks from longissimus lumborum and semimembranosus muscles, aged 2 or 27 d, were obtained from a population of steers (n=112) managed to produce a range in tenderness (shear force range from 2.57 to 17.2 kg).
Juárez, M. +4 more
core +1 more source
Storage Stability of Meat Analogs Supplemented with Vegetable Oils
, 2023 The addition of various oils to meat analog has been an important topic to improving its juiciness and tenderness. However, this causes a concern about oil leaching from the meat analog during long-term storage.
Mi-Jung Choi +3 more
core +1 more source
Business Strategy and the Environment, EarlyView.ABSTRACT The agri‐food sector is vital to economic development, but it exerts significant environmental and social pressures. This study draws on the natural resource‐based view. It investigates the strategic sustainability‐performance nexus in the global food and beverage industry using a longitudinal dataset (2013–2023) of 633 firms across the EU ...
Alessandro Bernardo +5 more
wiley +1 more source