Results 11 to 20 of about 70,631 (203)
Consumer perception of cured pork meats: the added value of the organic attribute
Czech Journal of Food Sciences, 2015 Convenience foods, such as cured meats, have always been appreciated in terms of their price, convenience and of course their taste. The pig sector in Italy is substantially stable, and has recently been enhanced by new forms of product differentiation ...
Anna GAVIGLIO, Alberto PIRANI
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International Journal of Food Design, 2020 We are facing a pandemic: climate change. In order to sustain a future population with a healthy diet, we need drastic changes in our food systems. With the demand for change both in our eating behaviour and the food industry, this opinion article dives into a currently disputed food resource with regards to climate impact: meat.
Louise Beck Brønnum +2 more
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Culture, meat, and cultured meat [PDF]
Journal of Animal Science, 2020 Abstract Cultured meat grown in vitro from animal cells has the potential to address many of the ethical, environmental, and public health issues associated with conventional meat production. However, as well as overcoming technical challenges to producing cultured meat, producers and advocates of the technology must consider a range of ...
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Slovenian Veterinary Research, 2023 The consumption of exotic meats, such as squab and quail meats, is common in many parts of the world. However, little is known about the safety of these foods.
Jin-Kui Ma +6 more
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Journal of AOAC INTERNATIONAL, 1997 Butchers’ beef, for roasting or grilling, comes from male and female animals of about 15 to 24 months of age. Newer breeds from Europe such as the Charolais, Simmenthal and Belgian Blue have higher yields of saleable meat than traditional British breeds such as Aberdeen Angus and Hereford.
M. D. Ranken, R. C. Kill, C. Baker
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Journal of Food Protection, 2023 Viability of cells of Listeria monocytogenes or Salmonella spp. was quantified on slices of a German-style bologna manufactured by a local butcher to contain no added antimicrobials or to include 0.9% or 1.3% of a blend of potassium acetate and sodium ...
John B. Luchansky +8 more
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Revista Brasileira de Zootecnia, 2009 Este artigo pretende apresentar alguns dos conceitos de coordenação de sistemas agroindustriais (SAGs) e de competitividade entre cadeias, mais especificamente as cadeias de carnes (bovinos, suínos e aves).
Maria Stella B. L. de Melo Saab +2 more
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Journal of the Indonesian Tropical Animal Agriculture, 2020 The present study aimed to investigate the effect of feeding fermented mixture of cassava pulp and M. oleifera leaf meal (FCPMO) on the breast meat characteristics of broiler chickens.
S. Sugiharto +5 more
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The demonstration of the invariant lipid-free composition and the mechanism varying energy and the main components of some mammal meats consisting of muscle and adipose tissue [PDF]
, 2009 Background: The assumption of an invariant fat-free or lipid-free composition is prerequisite for most methods of the estimation of body composition in mammals including human but has not been theoretically demonstrated. Objective: To ...
Mitsugu Inoue, Kazuyo Tsugita
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Daya Simpan Daging Has Luar (Sirloin) Sapi Lokal yang Digiling Pada Suhu Kamar
Jurnal Agripet, 2001 . This study was carried out to determine reservation time of crushing sirloin meat of local bull in room temperature. Smples used were sirloin meat from six male local bulls, aged 3-4 years old, all of which were slaughtered at slaughter house of Banda ...
Harmaini, M.J. Djas
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