Zobrazeno 1 - 10
of 261
pro vyhledávání: '"fresh beef"'
Publikováno v:
Meat and Muscle Biology, Vol 8, Iss 1 (2024)
There is limited understanding of the relationship between the growth of spoilage microflora and fresh meat color. Therefore, the objective of this study was to investigate the impact of the growth of common spoilage bacteria on the color stability o
Externí odkaz:
https://doaj.org/article/41cbad30e6ca433b8097b18a61c0182b
Autor:
M. Abd Elgadir, A. A. Mariod
Publikováno v:
Теория и практика переработки мяса, Vol 8, Iss 4, Pp 282-288 (2024)
The objective of this research is to evaluate quality properties and storage stability of beef patties formulated from fresh beef incorporated with food-grade lactic acid (LA). Fresh beef was purchased from the local market immediately after slaughte
Externí odkaz:
https://doaj.org/article/7fc3951144e94da5b0a1a4aef1f01eb8
Publikováno v:
Foods, Vol 13, Iss 10, p 1482 (2024)
To investigate the diversity and dynamics of microorganisms in Chinese fresh beef (CFB) without acid discharge treatment during cold storage, high-throughput sequencing was employed to analyze the CFB refrigerated for 0, 3, 7, and 10 days. The result
Externí odkaz:
https://doaj.org/article/ce5475822be74aa3a10aac538ffe090c
Publikováno v:
Journal of Food Protection, Vol 86, Iss 6, Pp 100088- (2023)
Traditional kosher meat processing involves the following steps after slaughtering: soaking with water to remove blood, salting to help draw out more blood, and rinsing to remove salt. However, the impact of the salt used on foodborne pathogens and b
Externí odkaz:
https://doaj.org/article/d174dbeb0f4c46ef948b614ff4a76b3f
Autor:
Antonio Jiménez, Montaña Rufo, Jesús M. Paniagua, Alberto González-Mohino, Teresa Antequera, Trinidad Perez-Palacios
Publikováno v:
Sensors, Vol 23, Iss 23, p 9564 (2023)
The objective of this study was to non-destructively characterize samples of fresh beef loin by low-intensity ultrasound inspection at various frequencies and to correlate the acoustic parameters of these inspections with quality parameters. In this
Externí odkaz:
https://doaj.org/article/fcb3ed990cbb4b66823394d91fd1c6e9
Akademický článek
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Publikováno v:
Journal of Food Protection, Vol 86, Iss 3, Pp 100040- (2023)
Thermal treatment interventions consistently provide effective pathogen reductions. However, the cost of maintaining high temperature of 95°C in order to raise the surface temperature of carcasses to 82°C is very expensive. Therefore, beef processo
Externí odkaz:
https://doaj.org/article/0923c6d890964af8a35fccb9c7a35054
Akademický článek
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Autor:
Nonie Olivia Adia Mutiarasari, Nenny Harijani, Fedik Abdul Rantam, Dadik Raharjo, Agnes Theresia Soelih Estoepangestie, Didik Handijatno
Publikováno v:
Journal of Basic Medical Veterinary, Vol 9, Iss 2, Pp 63-68 (2021)
This study aimed to evaluate the Total Plate Count and total Staphylococcus aureus count of beef sold in wet markets in Mulyorejo sub-district below the National Standard Indonesia (SNI 7388:2009) about maximum limit of microbial contamination in foo
Externí odkaz:
https://doaj.org/article/3d49bdd2ff6048cd9b0382c422994bec
Publikováno v:
Italian Journal of Animal Science, Vol 19, Iss 1, Pp 410-420 (2020)
The modern consumer is now more attentive towards animal welfare practices and this represents an important factor when purchasing meat, whereby ethical, sociological and economic implications are evaluated. In addition, the socio-demographic charact
Externí odkaz:
https://doaj.org/article/a568a9b3bdb04d34ad965f7eb02f4b66