Zobrazeno 1 - 10
of 33
pro vyhledávání: '"Carolina E. Realini"'
Autor:
Renyu Zhang, Evelyne Maes, Charles Hefer, Alasdair Noble, Ancy Thomas, Michelle J.Y. Yoo, Mustafa M. Farouk, Carolina E. Realini, Santanu Deb-Choudhury
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100664- (2024)
The study assessed the peptidomic profile of in-bag dry-aged (2 °C, RH 75 %, 0.5 m.s−1, n = 30) and wet-aged (-1.5 °C, n = 30) lamb with high and low levels of lipid oxidation. A total of 1056 low molecular weight peptides (< 10 kDa) were identif
Externí odkaz:
https://doaj.org/article/7654c8e62726440e9f3f664ae9472b81
Autor:
Thanh T. Nguyen, Shola G. Olumodeji, Kirsty L. Chidgey, Timothy J. Wester, Carolina E. Realini, Patrick C. H. Morel
Publikováno v:
Animal Bioscience, Vol 36, Iss 7, Pp 1091-1100 (2023)
Objective The present study is to examine the effect of high inclusion of co-products in pig diets (referred to as an alternative diet) during the finishing stage on pig growth performance, meat quality and boar taint compounds. Methods Growing pigs
Externí odkaz:
https://doaj.org/article/a6af3703765a490d85be1f79f76916d7
Autor:
Xin Li, Renyu Zhang, Mohammad Mahbubul Hassan, Zhe Cheng, John Mills, Chengli Hou, Carolina E. Realini, Li Chen, Li Day, Xiaochun Zheng, Dequan Zhang, Talia M. Hicks
Publikováno v:
Foods, Vol 11, Iss 18, p 2903 (2022)
Active packaging (AP) has been developed to improve the safety, quality and integrity of food, and minimise food waste, while its application in meat is scarce. This review aims to describe meat production and consumption culture in China and New Zea
Externí odkaz:
https://doaj.org/article/7da0aaa483d54528b306e4cf499cd304
Autor:
Enrique Pavan, Susan A. McCoard, Michael Agnew, Renyu Zhang, Kevin Taukiri, Mustafa M. Farouk, Carolina E. Realini
Publikováno v:
Foods, Vol 11, Iss 15, p 2350 (2022)
The effects of the rearing system (artificially vs. naturally milk-fed) and the slaughter age (3-weeks milk-fed vs. 3-months pasture-fed) on consumer liking of East-Friesian-cross dairy lamb Longissimus lumborum muscle and its association with lipid
Externí odkaz:
https://doaj.org/article/223fb7093ba94d0bbe5d4c34fe39bf34
Autor:
Scott C. Hutchings, Luis Guerrero, Levi Smeets, Graham T. Eyres, Patrick Silcock, Enrique Pavan, Carolina E. Realini
Publikováno v:
Foods, Vol 11, Iss 14, p 2045 (2022)
This study investigated differences between general New Zealand consumers and ethnic Chinese consumers living in New Zealand regarding the importance of lamb attributes at the point of purchase and opinions of New Zealand lamb. A central location tes
Externí odkaz:
https://doaj.org/article/e682d6a33c2440f38c113639f1b9ae4b
Autor:
Yangfan Ye, Evelyne Maes, Santanu Deb-Choudhury, Charles A. Hefer, Nicola M. Schreurs, Carolina E. Realini
Publikováno v:
Foods, Vol 11, Iss 10, p 1419 (2022)
This study compared the protein composition of M. longissimus thoracis of lambs from six commercial forage production systems in New Zealand. A total of 286 proteins were identified based on liquid chromatography-tandem mass spectrometry. First, a bi
Externí odkaz:
https://doaj.org/article/e7fa10b456894fd1a034797d00558ae3
Autor:
Scott C. Hutchings, Luis Guerrero, Miranda Mirosa, Phil Bremer, Damien Mather, Enrique Pavan, Talia M. Hicks, Li Day, Carolina E. Realini
Publikováno v:
Foods, Vol 10, Iss 6, p 1324 (2021)
This study assessed if Chinese consumer attitudes towards a range of lamb attributes (such as origin, food safety, appearance, taste, price), and their opinions of New Zealand lamb (9- and 7-point Likert scales, respectively), had changed since the o
Externí odkaz:
https://doaj.org/article/a885a59d034347b6bb62a40b835a8aaa
Autor:
Enrique Pavan, Yangfan Ye, Graham T. Eyres, Luis Guerrero, Mariza G. Reis, Patrick Silcock, Patricia L. Johnson, Carolina E. Realini
Publikováno v:
Foods, Vol 10, Iss 5, p 1143 (2021)
Loin sections (m. Longissimus lumborum) were collected at slaughter from forty-eight lamb carcasses to evaluate consumer-liking scores of six types of typical New Zealand commercial lamb and to understand the possible underlying reasons for those rat
Externí odkaz:
https://doaj.org/article/4cd88f3d99904fb689388073b66fc87b
Autor:
Yangfan Ye, Graham T. Eyres, Mariza G. Reis, Nicola M. Schreurs, Patrick Silcock, Michael P. Agnew, Patricia L. Johnson, Paul Maclean, Carolina E. Realini
Publikováno v:
Foods, Vol 9, Iss 12, p 1885 (2020)
Animal production factors can affect the fatty acid and volatile profile of lamb meat. The fatty acid and volatile composition of the M. longissimus thoracis was evaluated from 150 lambs from 10 groups of commercial lambs that differed in age, sex, d
Externí odkaz:
https://doaj.org/article/733bcaa1f69248d69e8f921088caf434
Publikováno v:
Foods, Vol 10, Iss 1, p 41 (2020)
The aim of this study was to produce in-bag dry-aged lamb and compare its meat quality, consumer acceptability, oxidative stability and in vitro digestibility to the wet-aged equivalents. Significantly higher pH, weight loss and reduced cook loss wer
Externí odkaz:
https://doaj.org/article/2ab3a056334447a7b2c439c79be8c416