Zobrazeno 1 - 10
of 760
pro vyhledávání: '"Beef meat"'
Autor:
Arkadiy A. Koksharov, Larisa A. Mayurnikova, Anna D. Plastun, Nataliia I. Davydenko, Tatyana V. Krapiva
Publikováno v:
Техника и технология пищевых производств, Vol 54, Iss 2, Pp 382-397 (2024)
Sous vide technology came to Russia in the early 2000s. Its quality standards require a multidimensional comprehensive study to develop theoretical and methodological foundations. The research featured the effect of various Sous vide modes on beef qu
Externí odkaz:
https://doaj.org/article/dde35367479f46918e25eb5088eee991
Autor:
Moufida Chaari, Sarra Akermi, Khaoula Elhadef, Monia Ennouri, Lobna Jlaiel, Mohamed Ali Mosrati, Lotfi Mellouli, Walid Elfalleh, Theodoros Varzakas, Slim Smaoui
Publikováno v:
Heliyon, Vol 10, Iss 21, Pp e39784- (2024)
Given consumers', environmental and sustainability apprehensions, the meat industry investigated the natural colorant resources. As proof, betalain, Opuntia stricta peels (OSP) pigment, is premeditated in the meat industry. Here, OSP betalains were q
Externí odkaz:
https://doaj.org/article/b86616e1b9894ead90d705e4971c31c8
Autor:
Anjar Windarsih, Nor Kartini Abu Bakar, Abdul Rohman, Nancy Dewi Yuliana, Dachriyanus Dachriyanus
Publikováno v:
Animal Bioscience, Vol 37, Iss 5, Pp 918-928 (2024)
Objective The adulteration of raw beef (BMr) with dog meat (DMr) and pork (PMr) becomes a serious problem because it is associated with halal status, quality, and safety of meats. This research aimed to develop an effective authentication method to d
Externí odkaz:
https://doaj.org/article/296021518d6a49fda9cf122f51cfb595
Autor:
Aleksandar Veličković, Lorenzo Cocola, Massimo Fedel, Bojana Danilović, Massimo De Marchi, Luca Poletto, Dragiša Savić
Publikováno v:
Foods, Vol 13, Iss 22, p 3553 (2024)
This study aims to assess the capability of using a specially designed device to monitor changes in gas concentration (CO2, NH3, H2S, and O2) in the atmosphere above the minced beef meat, during storage at refrigerated temperature. With its array of
Externí odkaz:
https://doaj.org/article/687d9063778f49f3ba1f0fa446f1b43a
Autor:
A. O. Tolba, D. M. Abd-El-Aziz, E. E. El-Sharkawy, D. M. Mokhtar, E. A. AbdelHafez, H. Youssef
Publikováno v:
Bulgarian Journal of Veterinary Medicine, Vol 26, Iss 4, Pp 597-615 (2023)
The aim of this study was to detect illegal adulteration of beef meat products with meat from other species. Samples (n=120) of industrial and handmade beef products were randomly collected from retail outlets in Assiut city, Egypt: raw beef burger,
Externí odkaz:
https://doaj.org/article/adf623a6db0743db91ef033896449615
Autor:
N. S. Nikolaev, V. N. Kornienko
Publikováno v:
Теория и практика переработки мяса, Vol 8, Iss 3, Pp 252-261 (2023)
Many meat processing enterprises use the frozen raw meat. Its defrosting and thawing is a crucial technological operation that fundamentally affects the quality of food products. The experience and knowledge obtained directly in the workshop in the p
Externí odkaz:
https://doaj.org/article/22d91fcd020f4ca29599c478943d9c4c
Autor:
Julieta Domínguez-Soberanes, María T. Orvañanos-Guerrero, Claudia N. Sánchez, Maximiliano Lara, Esteban García, Juan Pablo Cisneros, Luis Enrique Orozco, Ernesto Rosales-Tavera
Publikováno v:
Data in Brief, Vol 50, Iss , Pp 109503- (2023)
Three different cuts of meat samples: inside skirt, knuckles, and sirloin were picture captioned on the first and fifth day after purchase. From each type of meat cut, ten pictures were taken at the beginning and the end of the studied shelf life, ob
Externí odkaz:
https://doaj.org/article/c61a6861973748049048a5fa11818f02
Publikováno v:
Алматы технологиялық университетінің хабаршысы, Vol 0, Iss 2, Pp 131-139 (2023)
The article discusses the influence of starter cultures on the quality of meat for semi-smoked sausages. Attractive attention to biologically active, organoleptic and physic-chemical results includes fermented beef meat to produce a quality finished
Externí odkaz:
https://doaj.org/article/0a8f4f569f6e47f89367b1b0988f3184
Publikováno v:
مجله علوم و فنون هستهای, Vol 44, Iss 2, Pp 30-37 (2023)
In this study, the effect of gamma irradiation and chitosan on the shelf life of minced beef was investigated. A part of the meat sample was treated with a 2% chitosan solution and the other part was irradiated without chitosan at doses of 3, 5, and
Externí odkaz:
https://doaj.org/article/aae72f5e61d54995aebd875292256aad
Autor:
Sabrine Kobbi, Hajer Bougatef, Rafik Balti, Remi Przybylski, Assaad Sila, Pascal Dhulster, Ali Bougatef, Naïma Nedjar
Publikováno v:
Pesquisa Agropecuária Brasileira, Vol 58 (2023)
Abstract The objective of this work was to purify the small (705 Da) and hydrophilic antimicrobial Arg-Asp-Arg-Phe-Leu peptide from RuBisCO protein hydrolysate and to evaluate its effect on the microbiological and oxidative stability of beef mince du
Externí odkaz:
https://doaj.org/article/e335e6220299471395a0062b554e8a54