Zobrazeno 1 - 10
of 832
pro vyhledávání: '"cooking loss"'
Autor:
A. A. Semenova, T. G. Kuznetsova, O. A. Seliverstova, M. N. Salikova, M. E. Spirina, Yu. M. Bukhteeva
Publikováno v:
Теория и практика переработки мяса, Vol 9, Iss 3, Pp 212-219 (2024)
The use of pork obtained from intensively growing hybrid animals as the main raw material in meat processing, in particular sausage production, is accompanied by undesirable variability of consumer characteristics of sausage products and a decrease i
Externí odkaz:
https://doaj.org/article/c880645262ba4ee3b40efb0f89e3cdf6
Publikováno v:
Shipin yu jixie, Vol 40, Iss 7, Pp 17-23 (2024)
[Objective] This study aimed to study the effect of thermal ultrasound on the physicochemical properties of mung bean milk liquid and the quality of yuba. [Methods] Using mung bean as raw material, mung bean slurry was treated with different thermal
Externí odkaz:
https://doaj.org/article/192c6ecaae244a26af2499b61ed69ae8
Publikováno v:
Agricultural Science and Technology, Vol 16, Iss 3, Pp 54-61 (2024)
Abstract. The study aim was to determine the impact of storage period on veined rapa whelk (Rapana venosa) meat, either chilled for 6 days or frozen for 3, 6, 9 and 12 months on its technological traits, chemical composition and fatty acid profile. R
Externí odkaz:
https://doaj.org/article/e0222e1ad67244f8a14e14e5248dca66
Autor:
Ashraf Al-Khamaiseh, Mohammed I. Saleh
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 74, Iss 3, Pp 210-220 (2024)
This study was carried out to evaluate the effects of sesame ( Sesamum indicum L.) oil cake on pasta processing and the functional characteristics of the end product. The pasta produced from wheat flour fortified with 5, 7.5, 10, 12.5, and 15% ( w/w
Externí odkaz:
https://doaj.org/article/0ee236a99134442ebcef59c388e4699d
Autor:
Seul-Ki-Chan Jeong, Kyung Jo, Seonmin Lee, Hayeon Jeon, Soeun Kim, Seokhee Han, Minkyung Woo, Hyeun Bum Kim, Pil Nam Seong, Samooel Jung
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101704- (2024)
This study investigated the relationship of carcass characteristics such as hot carcass weight and back fat thickness (BFT) and the pH of semispinalis capitis (SC) with the cooking loss (CL) of pork shoulder butt and the CL and Warner–Bratzler shea
Externí odkaz:
https://doaj.org/article/cf82d5ac51994c1988720a2826b65500
Publikováno v:
Poultry Science, Vol 103, Iss 8, Pp 103823- (2024)
ABSTRACT: The interplay between genetics and economics is important in understanding how crossbreeding can be harnessed to optimize sustainable poultry production, meat quality, and economic viability. This study was conducted to investigate the effe
Externí odkaz:
https://doaj.org/article/5190c624bb884402ae8d9dfee7abd1d8
Publikováno v:
Food Materials Research, Vol 4, Iss 1, Pp 1-6 (2024)
The study investigated the optimal swelling method for dried Abalone rugosa by assessing the impact of water and alkali swelling methods on various parameters including swelling rate, centrifugal loss, cooking loss, pH, texture characteristics, color
Externí odkaz:
https://doaj.org/article/b1c3d802d1b84255b1c4e5ea656dfea6
Autor:
Shai Barbut
Publikováno v:
Poultry Science, Vol 103, Iss 5, Pp 103577- (2024)
ABSTRACT: In the current scientific literature, one can find >100 different methods to evaluate water-holding capacity in fresh and cooked meat. The main concepts are based on removing some of the water by either gravity, application of pressure (e.g
Externí odkaz:
https://doaj.org/article/4681b911818c4cd2ae3b44e22ffe453f
Autor:
A.F. Schneider, C.E. Gewehr
Publikováno v:
Arquivo Brasileiro de Medicina Veterinária e Zootecnia, Vol 75, Iss 6, Pp 1136-1142 (2023)
ABSTRACT This study aimed to evaluate the effect of different pre-slaughter fasting times on live weight and meat quality of broiler chickens slaughtered at 35 and 42 days of age. Treatments consisted of four, eight, 12, and 16 hours of total fasting
Externí odkaz:
https://doaj.org/article/7a4a5798cd484349aa30e6ad49814631
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 21, Pp 316-326 (2023)
The present work was to compare quality differences of the duck leg roasted with or without tinfoil paper wrapping using electric oven. The sensory characteristics, cooking loss, fatty acids, amino acids, and volatile flavor composition in the meat o
Externí odkaz:
https://doaj.org/article/6a91b2bf1cba44c7b8100332221aeffd