Results 81 to 90 of about 51,277 (323)

Effects of Electrical Stimulation with Different Impulses on Physical Characteristics of Rabbit Meat

Animal Production: Indonesian Journal of Animal Production, 2010
Meat becoming less tender with age. One of the methods to increase the meat tenderness is by electrical simulation. The objective of this study was to investigate the effect of electrical simulation with different level of impulses on physical ...
H Yurmiati, GA Wiedy, S Kusmajadi
doaj  

CO2 stunning improved the meat quality by regulating postmortem muscle cell death

Food Materials Research
The incidence of abnormal meat poses a significant challenge in the meat industry, where stunning serves as a crucial intervention to alleviate pre-slaughter stress and improve meat quality.
Xiao Qiu, Xinrui Mao, Kai Shan, Chunbao Li   +3 more
doaj   +1 more source

From Theatre to Transformation: Learning, Action, and Diffusion for SDG2 in Cambodia

Sustainable Development, EarlyView.
ABSTRACT The arts are envisioned as able to help address the longstanding ‘implementation gap’ between research and realisation of the Sustainable Development Goals (SDGs). For SDG2 (Zero Hunger), Forum Theatre offers a participatory alternative to top‐down interventions, yet its impacts have not been evaluated using rigorous, mixed‐methods that are ...
Brian R. Cook, Nicholas Harrigan, Van Touch, Kirt Hainzer, Angelo Imperiale, Tsend‐Ayush Ganbaatar, Bonny Coombe   +6 more
wiley   +1 more source

Correlation and Categories of Meat Tenderness Based on Equipment and Panelist Test

Animal Production: Indonesian Journal of Animal Production, 2008
The objective of this study was to determine the correlation between Warner-Bratzler shear force (WBSF) and cooking loss with sensory local trained panelists rating on beef tenderness, also to determine WBSF range at each tenderness categories (extremely
T Suryati, II Arief, BN Polii
doaj  

Recent Process on the Effect of Sous Vide Cooking Technology on the Quality of Meat Product

Shipin gongye ke-ji
Sous vide is a cooking technique under vacuum condition with precisely controlled temperature and time. Compared with traditional cooking methods, sous vide cooking has been widely studied and applied in meat product processing in recent years because it
Man ZHANG, Xiaoxiao XIONG, Jun LIU, Juan KAN, Chunlu QIAN, Changhai JIN   +5 more
doaj   +1 more source

Valuing Fed Cattle Using Objective Tenderness Measures [PDF]

Beef tenderness is critical in consumer satisfaction with beef steak products. Current fed cattle valuation systems do not differentiate carcasses based upon tenderness variation. However, considerable research indicates consumers are willing to pay more
Koohmaraie, Mohammad, Riley, John Michael, Schroeder, Ted C., Shackelford, Stephen D., Wheeler, Tommy L.   +4 more
core   +1 more source

Strategic Design of Public Food Procurement to Leverage Positive Food Systems Outcomes: A Framework of Actions

Sustainable Development, EarlyView.
ABSTRACT There is substantial potential for the procurement of food by public institutions to contribute to Sustainable Development across multiple environmental, social, and economic outcomes. In this study we used theories of policy instrumentation and learning to analyse global guidance for designing public food procurement instruments to leverage ...
Erica Reeve, Carolina Venegas Hargous, Penny Farrell, Dori Patay, Holly Rippin, Anna Roesler, Anna Peeters, Anne Marie Thow   +7 more
wiley   +1 more source

Opportunities and Barriers for Niche Marketing of Lamb in European LFAs based on Consumer Attitudes to Product Quality [PDF]

, 2001
With commodity prices continuing to decrease and with policy constraint that farmers cannot easily increase their incomes by increasing volumes of production, they must find alternative ways to maintain their standard of living.
Ashworth, Stuart, Boutonnet, Jean-Paul, Brunori, Gianluca, Papadopoulus, Ilias, Rahmann, Gerold   +4 more
core   +1 more source

Hunting, but not outdoor recreation, modulates behavioural tolerance to human disturbance in Alpine marmots Marmota marmota

Wildlife Biology, EarlyView.
Humans are often perceived as predators by free‐living animals, and thus, even non‐consumptive human activities such as outdoor recreation may trigger behavioural and physiological responses, often with negative consequences on individual fitness and population persistence.
Friederike Zenth, Chiara Giari, Elena Morocutti, Ilse Storch, Daniel T. Blumstein, Andrea Corradini, Davide Righetti, Dominik Trenkwalder, Luca Corlatti   +8 more
wiley   +1 more source

Dwelling in a post‐fallout landscape: re‐shaping and sustaining life in a former evacuation zone in Fukushima Habiter après la catastrophe : redonner forme au monde et entretenir la vie dans une ancienne zone évacuée à Fukushima

Journal of the Royal Anthropological Institute, EarlyView.
This article explores the activities of daily life in a village neighbouring the TEPCO nuclear power plant in Fukushima. It argues that one of the potentials of taking a dwelling perspective – a phenomenological approach to living within the ecological and social environments – emerges most compellingly within a polluted landscape.
Tomoko Sakai
wiley   +1 more source