Results 71 to 80 of about 451,243 (286)
Full Dollarisation and Economic Performance Revisited
International Journal of Finance &Economics, EarlyView.ABSTRACT This paper examines the economic performance of fully dollarised economies compared to those with alternative monetary regimes. Using an extensive dataset covering 192 countries from 1980 to 2021, we employ a variety of econometric techniques, including joint maximum likelihood and propensity score matching, to address endogeneity and ...
John Thornton, Chrysovalantis Vasilakis
wiley +1 more source
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
The FABP4 gene polymorphism is associated with meat tenderness in three Chinese native sheep breeds
, 2018 The aim of this study was to assess the association of single nucleotide polymorphisms (SNP) of sheep fatty acid binding protein 4 ( FABP4) gene with longissimus thoracis muscle (LT) meat quality traits in sheep.
Q. Xu +7 more
semanticscholar +1 more source
Why Fun Aunties Matter: A Modest Account
Journal of Applied Philosophy, EarlyView.ABSTRACT In this article, I offer a child‐centred account of the value of company‐keeping relationships between children and adults. These are relationships enjoyed by a child and an adult who is neither a mere acquaintance nor integrally involved in that child's care or upbringing.
Lesley Jamieson
wiley +1 more source
Predicting the eating quality of meat [PDF]
, 2000 End of Project ReportA novel, water soluble protein fragment [1735Da] was isolated from beef striploin and characterised. As soluble components of the proteolytic system are easily extracted from muscle they may be suitable for routine factory analysis ...
Troy, Declan J. +2 more
core
Shockwave effects in the technology of meat raw material processing
, 2022 Meat tenderness is recognized as the most important quality characteristic determining consumer acceptability of fresh meat and meat products. Therefore, the development of effective methods for meat tenderization is a topical direction.
N. A. Gorbunova
core +1 more source
Macronutrient and micronutrient profiles of meat types: insights into human health and diet
Journal of the Science of Food and Agriculture, EarlyView.Abstract Despite considerable advances in global health and nutrition, emerging challenges such as population growth, climate change, and limited natural resources continue to threaten food security. Meat remains an essential component of the human diet, supplying high‐quality proteins, essential amino acids, lipids, vitamins, and minerals necessary ...
Özgül Anitaş +4 more
wiley +1 more source
Quality of Cattle Meat and Its Compositional Constituents
Veterinary Medicine International, 2021 Meat is the most valuable livestock product since it is one of the main sources of protein for human consumption. Meat quality can be evaluated according to the following parameters: pH, amount of lactic acid, volatile fatty acids, bounded water ...
Umer Seid Geletu +3 more
doaj +1 more source
Quality‐driven reformulation of Plantago ovata enriched non‐fermented beef salami
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Plantago ovata (psyllium) is a hydrocolloid additive that is used widely in foods; however, meat applications of this bioactive ingredient are limited. This study evaluated the effects of 0% to 5% Plantago husk on non‐fermented beef salami during 60 days of storage. Proximate composition, physicochemical properties, texture profile,
Tulay Elal Mus +6 more
wiley +1 more source
Effect of tea polyphenols on the tenderness of yak meat
, 2020 The effect and action mechanism of tea polyphenols (TP) on the tenderness of yak meat were investigated. With the treatment of TP at the low concentrations, the myofibril fragmentation index (MFI) value of yak meat was increased and its microstructure ...
Mai-Rui Gao +2 more
semanticscholar +1 more source