Results 11 to 20 of about 5,012 (228)
Comparative effects of dry-aging and wet-aging on physicochemical properties and digestibility of Hanwoo beef [PDF]
Asian-Australasian Journal of Animal Sciences, 2020 Objective The purpose of this study was to investigate the effects of aging methods (AM) i.e. dry-aging (DA) and wet-aging (WA) on the physicochemical properties and in vitro digestibility of proteins in beef short loin.
Ji-Han Kim +5 more
doaj +1 more source
Revista Brasileira de Zootecnia, 2011 O trabalho foi realizado para caracterizar a gordura intramuscular dos cortes contrafilé, picanha e costela de seis marcas comerciais (A, B, C, D, E e F) de carne bovina comercializadas no município de Porto Alegre, Rio Grande do Sul.
Angélica Pereira dos Santos Pinho +5 more
doaj +1 more source
Case series of identity: renal lymphangiectasia mistaken for non-functional hydronephrotic kidney
The Egyptian Journal of Radiology and Nuclear Medicine, 2023 Background Renal lymphangiectasia also referred to as renal lymphangiomatosis is a rare, but benign condition is characterized by the ectatic of lymphatic channels and is characterized by ectasia of peripelvic, perirenal and/or intrarenal lymphatic ...
Sai Siddartha Kosinepalli +4 more
doaj +1 more source
Journal of Food Protection, 2006 Fresh beef products, such as steaks, may become contaminated with potential specified risk materials (SRMs), such as central nervous system tissue, during the fabrication of bone-in loin subprimals. The objective of this study was to evaluate current and alternative cutting methods that could be used to minimize the transfer of nervous system tissue ...
M, Lopes +7 more
openaire +2 more sources
A Multi-Model Approach to Implement a Dynamic Shelf Life Criterion in Meat Supply Chains
Foods, 2021 The high perishability of fresh meat results in short sales and consumption periods, which can lead to high amounts of food waste, especially when a fixed best-before date is stated.
Antonia Albrecht +5 more
doaj +1 more source
Variability in Nutritional Profile and Textural Properties of Differe nt Cuts of Lamb Meat from Subei Gansu [PDF]
E3S Web of Conferences, 2020 The nutritional profile and textural properties of Subei lamp from Gansu province, as an emerging area of high-quality lamp meat production area in northwest of China, were evaluated.
Zhu Hong +3 more
doaj +1 more source
Revista Brasileira de Zootecnia, 2006 Cento e três cordeiros, machos e fêmeas, Santa Inês puros (SS) e cruzas com Texel (TS), Ile de France (FS) e Bergamácia (BS) foram utilizados no estudo do crescimento alométrico dos cortes.
Iraides Ferreira Furusho-Garcia +3 more
doaj +1 more source
Effect of Aging Time on Physicochemical Meat Quality and Sensory Property of Hanwoo Bull Beef
Food Science of Animal Resources, 2016 This study was conducted to investigate the meat quality and sensory properties of 12 major cuts from 10 Hanwoo bulls (25-32 mon of age) after they were aged at 2℃ for 0, 7, 14, and 21 d. Protein content (%) was between 19.17 and 22.50%.
Soohyun Cho +7 more
doaj +1 more source
Knotting and Crisis-making in the Narrative Elements of the Novel Anna Karenina [PDF]
Literary Arts, 2021 Suspension and prospect both are elements of fiction literature, obliging the audience to continue the process of reading the story. This technique is mostly used in modern stories.
Mohamad Reza Nasr Isfahani +1 more
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Revista Brasileira de Zootecnia, 2006 Objetivou-se avaliar a qualidade da carne por meio da determinação da composição centesimal e das características físicas da paleta e do lombo de 20 cordeiros mestiços Ideal, não-castrados (NC) e castrados (C), submetidos a fotoperíodos curto, de 12 ...
Manoel Henrique Klein Júnior +2 more
doaj +1 more source