Zobrazeno 1 - 10
of 1 403
pro vyhledávání: '"Meat Processing"'
Publikováno v:
Journal of Food Protection, Vol 87, Iss 12, Pp 100391- (2024)
Robust environmental monitoring for Listeria monocytogenes often may not be feasible for small and very small meat processors in the United States due to the limitations in finances, staffing, or expertise. Three small/very small processors in Nebras
Externí odkaz:
https://doaj.org/article/59251fadf7d14f3f8042a74787be2fff
Autor:
Tiantian Huang
Publikováno v:
CyTA - Journal of Food, Vol 22, Iss 1 (2024)
To effectively inhibit the formation of heterocyclic amines (HAs) is crucial for human health. Plant extracts with strong antioxidant activity could be applied to meat processing to prevent the formation of HAs. The results indicated that red pepper
Externí odkaz:
https://doaj.org/article/0bdc94b5ea4e4cea92817a52bbab1281
Autor:
Assemgul Baikadamova, Yelena Yevlampiyeva, Duman Orynbekov, Berik Idyryshev, Aidyn Igenbayev, Shyngys Amirkhanov, Madina Shayakhmetova
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 8 (2024)
This study developed and implemented a specific HACCP plan for the meat pate “Phirmennyi” at the small meat processing enterprise “Alteev” in Semey, Kazakhstan. The research, conducted in collaboration with the Department of Food Production T
Externí odkaz:
https://doaj.org/article/318649ffbe37486d905b6044c12216b7
Autor:
Pauline Kooh, Yvonnick Guillois, Michel Federighi, Mathilde Pivette, Anne-Laure Maillard, Ngoc-Du Martin Luong, Estelle Chaix
Publikováno v:
Frontiers in Public Health, Vol 12 (2024)
IntroductionSeveral COVID-19 outbreaks have been reported in meat processing plants in different countries. The aim of this study was to assess the environmental and socio-economic risk factors favouring the transmission of SARS-CoV-2 in meat process
Externí odkaz:
https://doaj.org/article/4e46b47214fd4316b6a00e0076f86edd
Autor:
Maksym Manko, Oleh Smolkin, Dmytro Romanov, Ian de Medeiros Esper, Anton Popov, Ivan Sahumbaiev, Luis Eduardo Cordova-Lopez, Alex Mason
Publikováno v:
Smart Agricultural Technology, Vol 8, Iss , Pp 100486- (2024)
The goal of this work has been the development of a deep-learning model which may be used in conjunction with a novel so-called “Meat Factory Cell” platform, namely to enable an industrial robot within the system to identify and successfully grip
Externí odkaz:
https://doaj.org/article/070aed3f9ffc4d3da593b69d0bd2aa90
Publikováno v:
Frontiers in Environmental Archaeology, Vol 3 (2024)
The origin of complex behaviour amongst early humans is a subject of heated debate within the scientific community, and the study of small prey remains has become a significant aspect when examining such modern behaviour. Nonetheless, the consumption
Externí odkaz:
https://doaj.org/article/20625e57a43b4b24bedbd4dde0883d04
Publikováno v:
Journal of Food Protection, Vol 87, Iss 7, Pp 100287- (2024)
Given its presence in a wide spectrum of soils relevant to food process hygiene, the biological metabolite adenosine triphosphate (ATP) is used as a target for surface hygiene assessments in food processing facilities. Yet, ample evidence demonstrate
Externí odkaz:
https://doaj.org/article/d095c9a3a21047079b5db0ca40bd90fa
Autor:
Marta Skrzypczyk
Publikováno v:
Annals of the Polish Association of Agricultural and Agribusiness Economists, Vol XXVI, Iss 1, Pp 253-265 (2024)
The study investigates the consolidation of Poland’s food retail and meat processing industry from 2010 to 2022. The aim was to assess the relative changes in concentration in these two sectors and to determine whether these processes affected comp
Externí odkaz:
https://doaj.org/article/a3ed93366bd84cfaa2047baa5fd84af1
Publikováno v:
The TQM Journal, 2023, Vol. 35, Issue 9, pp. 210-230.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/TQM-02-2023-0040
Publikováno v:
The Iraqi Journal of Agricultural science, Vol 55, Iss 3 (2024)
This study was conducted on the in coating of beef burger using electrospun iron oxide nanofibers at two concentrations6, 8 % , to improve the chemical and physical properties of the beef burger during a 3-month frozen storage period. The results of
Externí odkaz:
https://doaj.org/article/c7500cdfbc0a4326adb5dbd26c66be93