Results 41 to 50 of about 63,467 (205)
, 1995 Preservation by fermentation is one of the oldest food technologies, and yet it continues to play an important role in meat preservation in many parts of the world.
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Establishment of a QuEChERS-FaPEx Rapid Analytical Method for N-Nitrosamines in Meat Products
MoleculesThis study aimed to establish a fast and efficient method for the determination of N-nitrosamines (NAs) in meat products by integrating two sample preparation techniques—QuEChERS (Quick, Easy, Cheap, Effective, Rugged, and Safe) and FaPEx (Fast Pesticide
Chun-Han Su, Peng-Wang Tan, Tsai-Hua Kao
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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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STUDY ON SOME ORGANOLEPTIC CHANGES OF LOCA L AND IMPORTED FROZEN CHICKEN MEATS [PDF]
Mesopotamia Journal of Agriculture, 2008 This study is aiming to investigate the effect of freezing on some organoleptic Properties for kinds of Domestic , Imported (Turkish & Brazilian) chicken meats at each thorax and thigh pieces which stored at -18 and -22c for 150 days .
L. Al-Doori, F. Tamerkhan
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Mechanistic Development of Cancers Associated with Processed Meat Products: A Review
Meat and Muscle Biology, 2023 Epidemiological data link processed meat products to various cancers, especially colorectal cancer; however,such evidence cannot prove causation. Clear mechanistic evidence of how these foods promote carcinogenesis strengthens the case for causation ...
Andrew Milkowski +3 more
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, 1948 Extension Circular 9957 This circular includes information on a variety of meats.
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Journal of Food ProtectionListeria monocytogenes is a pathogen frequently associated with ready-to-eat (RTE) meat and poultry products. Nitrite is a key antimicrobial additive that can offer some degree of protection against L.
Michael S. Cropp +7 more
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Food Science of Animal Resources, 2017 The effect of fermented spinach extracts on color development in cured meats was investigated in this study. The pH values of raw cured meats without addition of fermented spinach extract or nitrite (negative control) were higher ...
Tae-Kyung Kim +7 more
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Cogent Food & AgricultureThis study investigated virulence - associated resistance genes and phylogenetic analysis of Escherichia coli (E. coli) isolated from various meat types in Ghana. The prevalence of virulence genes detected among E. coli isolates were 71.4%, 24.5%, 20.4%,
Akua Obeng Forson +2 more
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Frontiers in Sustainable Food Systems, 2020 Over the past decade, there has been growing interest in the development and production of plant-based and cell-based alternatives to farmed meat. Although promoted for their capacity to avoid or reduce the environmental, animal welfare, and, in some ...
Raychel E. Santo +17 more
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