Zobrazeno 1 - 10
of 601
pro vyhledávání: '"fresh meat"'
Autor:
Linnea A. Rimmer, Morgan D. Zumbaugh
Publikováno v:
Frontiers in Physiology, Vol 15 (2024)
Wooden breast (WB) is a myopathy that occurs in pectoralis major (PM) muscles, predominately affecting large, fast-growing broilers. Severe myodegeneration, increased hypoxia, reduced blood flow, and increased collagen deposition are hallmark charact
Externí odkaz:
https://doaj.org/article/7f59cb190e8e41009aee8a2522cb68f8
Publikováno v:
Shipin Kexue, Vol 45, Iss 9, Pp 204-211 (2024)
The pH value, glucose content, glycolytic potential, and expression levels of five glycolytic enzymes in lamb longissimus dorsi muscle at different time after slaughter were compared and analyzed, which treated at different cooling rates and stored a
Externí odkaz:
https://doaj.org/article/8731a2cd93f547609ce2bf189513090c
Publikováno v:
Meat and Muscle Biology, Vol 8, Iss 1 (2024)
The objective of this study was to determine impacts of environmental enrichment (EE) on turkey meat quality. A randomized complete block design was used with commercial turkeys (n = 420) randomly assigned to 6 EE treatments (control [C], pecking blo
Externí odkaz:
https://doaj.org/article/1ad9888f7d8f4cd8b892cc6104cbe19a
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 13, Pp 257-263 (2023)
To understand the contamination and antibiotic resistance of Proteus mirabilis in raw meat, a total of 579 samples of pork, chicken, and duck meats were collected from 5 markets, and P. mirabilis in the samples was isolated and identified. The suscep
Externí odkaz:
https://doaj.org/article/a440b5423b2b4c5c801ed6a8fa222091
Akademický článek
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Akademický článek
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Publikováno v:
Foods, Vol 12, Iss 8, p 1722 (2023)
In the last decade, various foods have been reformulated with plant protein ingredients to enhance plant-based food intake in our diet. Pulses are in the forefront as protein-rich sources to aid in providing sufficient daily protein intake and may be
Externí odkaz:
https://doaj.org/article/5c9d00236f154c2f9ae7c6c783eb0b6f
Autor:
Branislav Šojić, Sanja Milošević, Danica Savanović, Zoran Zeković, Vladimir Tomović, Branimir Pavlić
Publikováno v:
Molecules, Vol 28, Iss 5, p 2293 (2023)
Using food additives (e.g., preservatives, antioxidants) is one of the main methods for preserving meat and meat product quality (edible, sensory, and technological) during processing and storage. Conversely, they show negative health implications, s
Externí odkaz:
https://doaj.org/article/af7d5fe495c347d1b18b22fa45c6e059
Autor:
Sanja Jelić Milković, Ružica Lončarić, Igor Kralik, Jelena Kristić, Ana Crnčan, Ivona Djurkin Kušec, Maurizio Canavari
Publikováno v:
Foods, Vol 12, Iss 6, p 1255 (2023)
There are limited data on Croatian consumers’ preferences and willingness to pay for fresh meat from the Black Slavonian pig. The survey was conducted on a sample of n = 410 Croatian consumers, using a hypothetical choice experiment to examine how
Externí odkaz:
https://doaj.org/article/beeca51260304229a200b8c6ce808191
Autor:
Hetta HF, Meshaal AK, Algammal AM, Yahia R, Makharita RR, Marraiki N, Shah MA, Hassan HAM, Batiha GES
Publikováno v:
Infection and Drug Resistance, Vol Volume 13, Pp 4367-4378 (2020)
Helal F Hetta,1,2 Ahmed Kh Meshaal,3 Abdelazeem M Algammal,4 Ramadan Yahia,5 Rabab R Makharita,6,7 Najat Marraiki,8 Muhammad Ajmal Shah,9 Hebat-Allah M Hassan,2 Gaber El-Saber Batiha10 1Department of Internal Medicine, University of Cincinnati, Colle
Externí odkaz:
https://doaj.org/article/5ecc8fe42ba64860b9f51aba8980686a