Results 161 to 170 of about 17,554,473 (377)
ENHANCING THE FINANCIAL AND MARKETING PERFORMANCE OF FIRMS IN THE SMOKED AND PROCESSED MEAT INDUSTRY [PDF]
Small smoked and processed meat manufacturers constitute a unique cottage industry in Texas. This paper assesses ways for such firms to improve their financial performance through better marketing strategies.
Nayga, Rodolfo M., Jr. +2 more
core +1 more source
AI‐Driven Defect Engineering for Advanced Thermoelectric Materials
Advanced Materials, EarlyView.This review presents how AI accelerates the design of defect‐tuned thermoelectric materials. By integrating machine learning with high‐throughput data and physics‐informed representations, it enables efficient prediction of thermoelectric performance from complex defect landscapes.
Chu‐Liang Fu +9 more
wiley +1 more source
Meat quality during processing
Poultry Science, 1999 The study of growth and development of any food animal such as poultry needs to consider the effects of the muscle changes on the use of the muscle as meat. If a treatment could increase muscle growth but the increased meat was of poor quality, then the increase in production would be of little value. Muscle is of particular concern because not only is
openaire +3 more sources
Hardware Implementation of On‐Chip Hebbian Learning Through Integrated Neuromorphic Architecture
Advanced Materials, EarlyView.This work presents a neuromorphic hardware platform that integrates presynaptic transistors, threshold switching neurons, and adaptive feedback synapses. The architecture enables on‐chip Hebbian learning through correlation‐based weight updates without external training circuits.
Seonkwon Kim +6 more
wiley +1 more source
Residual nitrite and nitrate in processed meats and meat analogues in the United States
Scientific ReportsResidual nitrite (NO2 −) and nitrate (NO3 −) have been widely studied in the past few decades for their function to improve processed meat quality and their impact on human health1–4. In this study we examined how the residual nitrite and nitrate (NOx −)
Siyuan Sheng +3 more
doaj +1 more source
The Changes of Carbonyl Compounds in the Heat-Processing of Meat
, 1965 Jiří Hrdlička, Jiří Kuča
openalex +1 more source
Endogenous N-nitroso compounds, and their precursors, present in bacon, do not initiate or promote aberrant crypt foci in the colon of rats [PDF]
, 2000 Processed meat intake is associated with increased risk of colorectal cancer. This association may be explained by the endogenous formation of N-nitroso compounds (NOC).
Corpet, Denis E. +4 more
core +1 more source
Functionalized Antifouling Polymer Brushes for Biospecific Surfaces
Advanced Materials Interfaces, EarlyView.Modern biosensors offer high sensitivity but often struggle with long‐term stability and selectivity for specific targets. Antifouling polymer brushes help enhance both stability and selectivity. In this review, we compare recent antifouling coatings, their design parameters, and how they are integrated with biorecognition elements for improved ...
Erik J. Postma +4 more
wiley +1 more source
Prevention of the Hardening of Processed Meat by Protease (1)
, 1967 Hideko Bessho, Shikuko Kurosawa
openalex +2 more sources