Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Lucrezia Forte"'
Publikováno v:
Italian Journal of Animal Science, Vol 23, Iss 1, Pp 693-706 (2024)
This study aims to evaluate the effects of ageing time (0, 1, 2, 3, 4 and 5 weeks) and of two different ageing techniques (dry and wet ageing) on the rheological, colorimetric, oxidative, volatile, and sensory attributes of meat (hind limbs) sourced
Externí odkaz:
https://doaj.org/article/00c9a687b72c4f47a82320ab8dcb05e4
Autor:
Maria Federica Sgarro, Aristide Maggiolino, Lucrezia Forte, Roberta Matera, Giovanna Bifulco, Salvatore Claps, Giuseppe Natrella, Pasquale De Palo
Publikováno v:
Italian Journal of Animal Science, Vol 23, Iss 1, Pp 101-113 (2024)
The aim of this work was to study the effects of red orange and lemon extract (RLE) inclusion on volatile organic compounds (VOCs) and sensory profile of lamb meat aged seven days. A total of 44 Merino lambs were randomly divided into two experimenta
Externí odkaz:
https://doaj.org/article/83df97234088481a92f398a9fde10041
Autor:
Aristide Maggiolino, Lucrezia Forte, Vincenzo Landi, Mirian Pateiro, José Manuel Lorenzo, Pasquale De Palo
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101687- (2024)
This study assesses the impact of wet and dry aging, over 35 days, on various physico-chemical, colorimetric, oxidative, volatolomic, and sensory attributes of meat from culled ewes. Water holding capacity of dry-aged (DA) meat increased from day 28
Externí odkaz:
https://doaj.org/article/085c747886ab48f58ac79876b6cd8b11
Autor:
Matteo Burgio, Lucrezia Forte, Andrea Prete, Aristide Maggiolino, Pasquale De Palo, Giulio Guido Aiudi, Annalisa Rizzo, Alice Carbonari, Giovanni Michele Lacalandra, Vincenzo Cicirelli
Publikováno v:
Frontiers in Veterinary Science, Vol 11 (2024)
IntroductionHeat stress negatively affects both animal reproductive performance and their overall wellbeing and welfare. When temperatures soar, the body responds to maintain balance, resulting in heat stress. This triggers various responses, includi
Externí odkaz:
https://doaj.org/article/e9366dde20ee4151a6a950c1dc088f32
Autor:
Parkash Meghwar, Syed Muhammad Ghufran Saeed, Lucrezia Forte, Slim Smaoui, Nurul Izzah Khalid, Pasquale De Palo, Aristide Maggiolino
Publikováno v:
Journal of Food Quality, Vol 2024 (2024)
The growing demand for sustainable and healthy practices has led to an increased interest in the electrolyzed water (EW) application. This technology has garnered widespread acceptance as a sanitizer within the food industry. It also enhances the nut
Externí odkaz:
https://doaj.org/article/41ad8d846862453b8873618a00159a46