Zobrazeno 1 - 10
of 182
pro vyhledávání: '"F.J.M. Smulders"'
Publikováno v:
Journal of food protection. 48(10)
Six experiments were done with a total of 73 veal calves. Two pilot experiments were concerned to determine the maximal concentrations of lactic acid sprays that were acceptable in terms of fat cover color score and flavor score of lean Longissimus m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa3717a4a5983259e6442bc985054115
https://pubmed.ncbi.nlm.nih.gov/30939702
https://pubmed.ncbi.nlm.nih.gov/30939702
Autor:
Caspar H. J. Woolthuis, D.A.A. Mossel, F.J.M. Smulders, Jan M. De Kruijf, Jan G. van Logtestijn
Publikováno v:
Journal of food protection. 47(3)
Because current hygienic practices did not appear to result in bacteriologically fully acceptable porcine livers, the combined effects of decontamination and vacuum packaging on their bacteriological condition were investigated. Livers were taken fro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::34dc12887a61d282631c9e38e5bd14a2
https://pubmed.ncbi.nlm.nih.gov/30921902
https://pubmed.ncbi.nlm.nih.gov/30921902
Akademický článek
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Game meat, previously often considered as an'exotic'food, or being relevant only in remote regions, is becoming increasingly popular. In order to provide sufficient quantities of nutritious, wholesome and safe game meat, a number of measures have to
Publikováno v:
International Journal of Food Science & Technology. 21:419-436
Lactic acid occurs in a broad variety of foods consumed by man since times immemorial. At an appropriate pH it has bactericidal properties while not adversely affecting the sensory attributes of food. The suitability of lactic acid as a surface decon
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d276c30b0c212abe789d881e862171f0
https://doi.org/10.1111/j.1365-2621.1986.tb00420.x
https://doi.org/10.1111/j.1365-2621.1986.tb00420.x
Publikováno v:
Journal of the Science of Food and Agriculture. 78:522-526
The effect of post rigor storage temperature on drip loss of two bovine muscles (M longissimus thoracis and M semimembranosus) was examined using 12 Dutch Friesian Holstein bulls. Drip loss of both longissimus and semimembranosus muscles was influenc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3069381dee8274fcd009b67fd9c54ba8
https://doi.org/10.1002/(sici)1097-0010(199812)78:4<522::aid-jsfa150>3.0.co
https://doi.org/10.1002/(sici)1097-0010(199812)78:4<522::aid-jsfa150>3.0.co
Publikováno v:
Meat Science, 49, 89-99
Meat Science
Meat Science, Elsevier, 1998, 49 (1), pp.89-99
Meat Science 49 (1998)
Meat Science
Meat Science, Elsevier, 1998, 49 (1), pp.89-99
Meat Science 49 (1998)
Electrically stimulated carcass sides of young bulls were suspended at 1 hr post mortem from the aitch bone (pelvic suspension; PS) and Achilles tendon (AT), respectively. After an ageing period of 14 days at 3 °C, shear force (SF) and compression (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ab5f0ddc4d112d27d3f455988a027faf
https://doi.org/10.1016/s0309-1740(97)00114-9
https://doi.org/10.1016/s0309-1740(97)00114-9
Publikováno v:
Veterinary Quarterly. 19:175-181
Several aspects of the water-holding capacity of fresh meat are discussed. After some compositional and structural characteristics of muscle are outlined, special attention is paid to post mortem muscle physiology and related mechanisms of fluid loss
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b0988c9639475bde9a2dd49956bb18a5
https://doi.org/10.1080/01652176.1997.9694767
https://doi.org/10.1080/01652176.1997.9694767
Publikováno v:
Meat Science. 46:1-8
This study was designed to establish the effects of transport vibrations on the water-holding capacity of fresh non-stimulated veal and pork and electrically- and non-stimulated beef. Furthermore, drip production was followed during storage by variou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4a9d6b16928df04074ce9830f0885f2a
https://doi.org/10.1016/s0309-1740(97)00012-0
https://doi.org/10.1016/s0309-1740(97)00012-0
Publikováno v:
Meat Science. 46:33-43
Proteolysis and tenderisation in reindeer (Rangifer tarandus tarandus L.) M. Longissimus Thoracis were studied. Mm. Longissimus ( the part cut out between vertebrae thoracales 6-7 and vertebrae lumbales 5-6) from 12 reindeer bulls (age 1 1 2 years) w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6828c493562b2bf98b56d129ab7a35a8
https://doi.org/10.1016/s0309-1740(97)00015-6
https://doi.org/10.1016/s0309-1740(97)00015-6