Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Gábor, Jónás"'
Autor:
Koppány L. Majzinger, Gábor Jónás, József Surányi, Ágnes Zimborán, Gabriella Kiskó, Andrea Taczman-Brückner, Annamária Barkó, László F. Friedrich
Publikováno v:
Poultry Science, Vol 103, Iss 12, Pp 104454- (2024)
The aim of this study was to investigate the effect of watering before slaughter and different evisceration methods on the quality characteristics of fattened goose liver. A total of randomly selected 60 male Greylag Landaise geese (Anser anser) were
Externí odkaz:
https://doaj.org/article/9e3276ffe74e460c8b8cc5080ae7352b
Publikováno v:
Applied Sciences, Vol 14, Iss 23, p 11377 (2024)
In today’s increasingly demanding market, there is a growing need for high-quality beef products that offer exceptional sensory attributes and provide a premium gastronomic experience. The aim of this research was to develop a beef aging technology
Externí odkaz:
https://doaj.org/article/e828894a3efa4c2f971b8bef1504b612
Autor:
Gábor Jónás, Anna Visy, István Dalmadi, Koppány Majzinger, Nóra Krzyzewsky, Annamária Barkó, József Surányi, László Friedrich
Publikováno v:
Applied Sciences, Vol 14, Iss 22, p 10410 (2024)
In our experiment, the effect of electrical and CO2 stunning on pork meat quality attributes was studied. A total of thirty PIC337 female pigs were allocated to two equal groups which were stunned electrically (50 Hz, 210 V, 2.6 A, 15 s) or by CO2 (8
Externí odkaz:
https://doaj.org/article/ff0932df21c94f6cb8b5497f18852b4f
Autor:
Tamás Csurka, Zoltán Fekete, Anna Visy, Karina Ilona Hidas, István Dalmadi, Ferenc Horváth, László Ferenc Friedrich, Gábor Jónás
Publikováno v:
Applied Sciences, Vol 14, Iss 18, p 8212 (2024)
Currently, there is a growing demand for ready-to-eat, prepared, high-quality, preservative-free products. However, the shelf-life of these products is often so short that a relatively high percentage of these products cannot be sold and end up as fo
Externí odkaz:
https://doaj.org/article/0c560781bc51456d8a9311e4b3ed471b
Autor:
Anna Visy, Gábor Jónás, Dávid Szakos, Zsuzsanna Horváth-Mezőfi, Karina Ilona Hidas, Annamária Barkó, László Friedrich
Publikováno v:
Ultrasonics Sonochemistry, Vol 75, Iss , Pp 105589- (2021)
In this study combined effect of ultrasound-induced acoustic cavitation and microbubbles during meat brining on pork loin (Longissimus dorsi) was evaluated. Cylindrical shape (diameter 15 mm, height 80 mm) pork loin samples were cut and immersed in 2
Externí odkaz:
https://doaj.org/article/bb98f07d858143a39fd2914f9ff0ce29
Publikováno v:
Journal of Food Quality, Vol 2020 (2020)
In the present study, common carp (Cyprinus carpio), a highly valuable worldwide commercial fish species, was used as a model. One sample group of fresh, skin-on carp fillets was placed in a bath of acidic electrolyzed oxidizing (AEO) water containin
Externí odkaz:
https://doaj.org/article/ad463b0832664c6f8439d3c80ec3d01a
Akademický článek
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Autor:
Anna Visy, Karina Ilona Hidas, Annamária Barkó, Zsuzsanna Horváth-Mezőfi, Gábor Jónás, László Friedrich
Publikováno v:
A Hús. :22-28
Az egészségesebb, fogyasztók által elfogadott élelmiszerek iránti növekvő kereslet kielégítése érdekében számos húsfeldolgozó kezdett el növényi alapú pácolóanyagok használatával kísérletezni. Ez alapján az elvégzett kutat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fe8549d16bc64a53e1321bb24be05f20
https://doi.org/10.56616/meat.3414
https://doi.org/10.56616/meat.3414
Autor:
Koppány László Majzinger, Karina Ilona Hidas, Anna Visy, Annamária Barkó, Zsuzsanna Horváth-Mezőfi, László Friedrich, Gábor Jónás
Publikováno v:
A Hús. :34-40
A kísérlet során egyértelműen megállapítást nyert, hogy komoly potenciál rejlik a húsok és a szalonnák nagy hidrosztatikai nyomás alkalmazásával történő tartósításában. Kijelenthető, hogy a módszer önmagában más, hagyomány
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::57d87e99e8fc3a8245347764e79ba29d
https://doi.org/10.56616/meat.3416
https://doi.org/10.56616/meat.3416
Autor:
Lien Le Phuong Nguyen, Gábor Jónás, László Friedrich, Anna Visy, Karina Ilona Hidas, Annamária Barkó
Publikováno v:
Progress in Agricultural Engineering Sciences. 17:145-155
Consuming enough protein is a very important part of a balanced and healthy diet. Complete proteins are those in which all essential amino acids are present. In meat products, like hams, many different reactions occur during ageing and storage. For e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::29e5870995d8d46a92c0807f240fd3c5
https://doi.org/10.1556/446.2021.30017
https://doi.org/10.1556/446.2021.30017