Zobrazeno 1 - 10
of 387
pro vyhledávání: '"Pig meat"'
Publikováno v:
Animal Bioscience, Vol 37, Iss 4, Pp 755-774 (2024)
The main objective of this study was to present data on the current situation and future trends of pig meat production in the European Union-27 (EU). Pig production has played an important social and economic role for centuries in many states of the
Externí odkaz:
https://doaj.org/article/6cac4e56a58f4b749a77db6eecb525c7
Autor:
Martina Cirlini, Laura Righetti, Lorenzo Del Vecchio, Elena Tonni, Luigi Lucini, Chiara Dall’Asta, Gianni Galaverna
Publikováno v:
Molecules, Vol 28, Iss 21, p 7306 (2023)
Meat quality seems to be influenced by the dietary regimes applied for animal feeding. Several research studies are aimed at improving meat quality, preserving it from oxidative processes, by the incorporation of antioxidant components in animal feed
Externí odkaz:
https://doaj.org/article/2355e165cf8b4413bda2eaf6cda27cfe
Publikováno v:
Scientific Papers Animal Science and Biotechnologies, Vol 42, Iss 1, Pp 443-443 (2023)
The livestock determine in the population consumption of highest nutritive value compared with the crops. The economic opportunity of livestock is determined by their ability to produce lots of meat, while short time. With the increasing requirements
Externí odkaz:
https://doaj.org/article/27abea35a92b489aa5045ebfd9b9d095
Publikováno v:
Scientific Papers Animal Science and Biotechnologies, Vol 45, Iss 1, Pp 245-245 (2023)
Aspects commonly found in the literature on meat quality of swine, shows the fact that, in a large number of qualitative peculiarities of muscle tissue, it can select the color and pH as some of the most important physical elements. These parameters
Externí odkaz:
https://doaj.org/article/0146bf4eee344d05ad7d0f04cb632c3a
Publikováno v:
Scientific Papers Animal Science and Biotechnologies, Vol 45, Iss 1, Pp 249-249 (2023)
The processes of technological processing of meat carried out in optimal conditions, require a good knowledge of the water capacity of bearings by the raw material that makes the manufacturing processes of the various preparations. Technological char
Externí odkaz:
https://doaj.org/article/12d7585fe3d1453ba529a182b8585f4a
Autor:
Agori Karageorgou, Anastasia Paveli, Michael Goliomytis, Georgios Theodorou, Ioannis Politis, Panagiotis Simitzis
Publikováno v:
Foods, Vol 12, Iss 12, p 2360 (2023)
Large amounts of yoghurt acid whey (YAW) are annually generated as a result of Greek-style yoghurt production, which poses a great hazard to the environment. In terms of sustainability, YAW application in the meat industry appears as a great alternat
Externí odkaz:
https://doaj.org/article/00ef68fee999439484c2572cf0eb0513
Autor:
Van Ba Hoa, Soo-Hyun Cho, Pil-Nam Seong, Sun-Moon Kang, Yun-Seok Kim, Sung-Sil Moon, Yong-Min Choi, Jin-Hyoung Kim, Kuk-Hwan Seol
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 33, Iss 4, Pp 640-650 (2020)
Objective Although the slaughter of cull sows (CS) for human consumption and meat products processing appears quite common throughout the world, relatively limited scientific information regarding the meat quality parameters of this pork type is avai
Externí odkaz:
https://doaj.org/article/4a48739500c94159b8164ed2dc6ba0e4
Publikováno v:
Foods, Vol 12, Iss 4, p 742 (2023)
Pork is the main meat consumed by Chinese people. In this study, the sensory quality of four muscles (loin, shoulder, belly, and ham) under three cooking methods (boiling, scalding, and roasting) was examined, and the edible quality and nutritional q
Externí odkaz:
https://doaj.org/article/91409862699f47cc839db1a2e9a76ea8
Publikováno v:
Animals, Vol 12, Iss 13, p 1625 (2022)
Painful castration of male piglets to avoid boar taint can potentially be replaced by three more ethical alternatives: entire male production in combination with a detection method, immunocastration (an active vaccination against the gonadotrophin-re
Externí odkaz:
https://doaj.org/article/d28fdfaf101e4ff3a5ecd4cf0a261304
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