Results 91 to 100 of about 24,426 (210)

Simulasi Cold Chain System Pada Rantai Distribusi Ikan Untuk Mengukur Peningkatan Mutu Ikan Di Kota Semarang [PDF]

, 2016
The purpose of simulation of cold chain system applied to fish distribution chain for measuring fish quality at Semarang City is to determine an incrase of fish quality value from non-cold chain distribution system to cold chain distribution system. This
Aminatuzzuhra, A. (Aminatuzzuhra), Purwaningsih, R. (Ratna), Susanto, N. (Novie)   +2 more
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Utjecaj vrste i spola peradi te tehnološkog procesa hla"enja na kvalitetu mesa [PDF]

, 2009
Cilj rada bio je ispitati utjecaj vrste mesa peradi, pojedinih mišica i tehnološkog procesa proizvodnje na zikalno-kemijska svojstva mesa peradi. U tu svrhu, odreeni su zikalno-kemijski parametri mišica M. pectoralis supercialis i M.
Helga Medić, Krunoslav Sedlar, Sanja Vidaček, Tomislav Petrak, Viktor Šatović   +4 more
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Muscle Proteins, Technological Properties, and Free Amino Acids of Epaxial Muscle Collected from Asian Seabass (Lates calcarifer) at Different Postmortem Durations

Animals
The aim of this study was to compare the changes in the epaxial muscle proteins of Asian seabass at two different postmortem durations. The epaxial muscles of Asian seabass were collected 1 h or 24 h postmortem (PM).
Yuwares Malila, Danai Charoensuk, Yanee Srimarut, Sunitta Saensa-ard, Nalinrat Petpiroon, Chanikarn Kunyanee, Wachiraya Rattanawongsa, Rattaporn Saenmuangchin, Annop Klamchuen, Wiyong Kangwansupamonkon, Sasitorn Aueviriyavit   +10 more
doaj   +1 more source

Negative impact of spinal cord section and termonarcosis on welfare and meat quality of Nile tilapia Impacto negativo de secção de medula e termonarcose no bem-estar e na qualidade da carne da tilápia-do-Nilo

Revista Brasileira de Saúde e Produção Animal, 2009
This work aimed to compare the effects of two stunning methods on welfare and meat quality of Nile tilapia (Oreochromis niloticus) and to investigate the slaughter instrument influence on the length of cord section technique.
Peter Gaberz Kirschnik, Paulo César Falanghe Carneiro, Ana Silvia Pedrazzani, Carla Forte Maiolino Molento   +3 more
doaj  

Some observations on the pH of pork under various conditions [PDF]

, 2011
Typescript, etc.Digitized by Kansas State University ...
McCarthy, John Francis
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Efecto de la temperatura de almacenamiento en el rigor mortis y en la estabilidad de la tilapia (Oreochromis spp.) cultivada

Revista Científica, 2010
Los requerimientos de un músculo de alta calidad para la comercialización de los productos pesqueros, han estimulado la investigación sobre el efecto de la temperatura de almacenamiento en los cambios postmortem.
Elisabetta Tomé, Maybelyn Iglesias, Makie Kodaira, Aníbal González   +3 more
doaj  

Evaluation of carcass and muscle traits in Santa Ines female lambs finished with different agricultural products

Arquivo Brasileiro de Medicina Veterinária e Zootecnia
The aim of this study was to evaluate the effect of different agricultural products on quantitative aspects of carcass, body constituents, cooking loss, shear force and colorimetry of the Longissimus lumborum and Triceps brachii muscles in Santa Ines ...
A.M. Menezes, C.A. Cruz Junior, C.B. Tanure, V. Peripolli, M.B. Castro, H. Louvandini, C. McManus   +6 more
doaj   +1 more source

Re-evaluating Moodie's Opisthotonic-Posture Hypothesis in Fossil Vertebrates Part I: Reptiles—the taphonomy of the bipedal dinosaurs Compsognathus longipes and Juravenator starki from the Solnhofen Archipelago (Jurassic, Germany) [PDF]

, 2018
More or less complete and articulated skeletons of fossil air-breathing vertebrates with a long neck and tail often exhibit a body posture in which the head and neck are recurved over the back of the animal. Additionally, the tail is typically drawn over
Reisdorf, Achim, Wuttke, Michael
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Comparing stunning methods and seasonal effects on biochemical variables and product quality of rainbow trout

Aquaculture Reports
This study compared live chilling (LC) and dry electrical stunning at higher (HI: 400 mA for 0.5 s followed by 200 mA for 1.5 s) and lower (LI: 200 mA for 2 s) intensities in combination with live chilling in rainbow trout (Oncorhynchus mykiss ...
Roberto González-Garoz, Almudena Cabezas, Elisabet González de Chávarri, Montserrat Fernández-Muela, Andrea Martínez Villalba, Morris Villarroel, Álvaro de la Llave-Propín, Jesús de la Fuente, Rubén Bermejo-Poza, María Teresa Díaz   +9 more
doaj   +1 more source

Problemas de calidad en la carne del toro lidiado [PDF]

, 1993
La carne de los toros lidiados es un subproducto de la lidia de utilización condicional y limitada como alimento, con baja y diversa calidad bromatológica por sus caracteres organolépticos y su deficiente conservación.
Pozo Lora, R.
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