Zobrazeno 1 - 10
of 35
pro vyhledávání: '"meat maturation"'
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 6 (2022)
Tenderness could measure the eating quality of meat. The mechanism of muscle tenderization is becoming more and more critical in the past decade. Since the transforming of muscle into edible meat requires a complex physiological and biochemical proce
Externí odkaz:
https://doaj.org/article/fdebb01af9d840a0b55d43e5b8f741af
Autor:
Dell’Osa A. H., Battacone G., Pulina G., Fois A., Tocco F., Loviselli A., Concu A., Velluzzi F.
Publikováno v:
Journal of Electrical Bioimpedance, Vol 12, Iss 1, Pp 3-10 (2021)
A portable electrical impedance spectroscopy device was developed to monitor the bioimpedance resistive component of bovine meat by injecting a sinusoidal current of 1 mA at 65 kHz. Both right and left longissimus dorsi muscles were trimmed from 4 sl
Externí odkaz:
https://doaj.org/article/f32bc044ab7e40a5be7349cb319bfdbc
Autor:
André Torres-Geraldo, Mauro Sartori-Bueno, Ricardo Lopes-Dias da Costa, Marcia Mayumi Harada-Haguiwara, Marcia Regina-Cucatti, Marta Gomes-da-Silva, Juliano Issakowicz, Ana Claudia Kocci-Sampaio, Suzana Eri-Yotsuyanagi, Celia Raquel Quirino
Publikováno v:
Revista Colombiana de Ciencias Pecuarias, Vol 33, Iss 2, Pp 96-109 (2019)
Background: Carcass and sheep meat quality are influenced by several factors, such as race, age, slaughter weight, type of diet, and dietary supplementation. Objective: To evaluate the effect of castration and vitamin E supplementation on performance
Externí odkaz:
https://doaj.org/article/e6b41c46f3ec437f9204f5fa05bdfbb9
Autor:
Giorgio Smaldone, Raffaele Marrone, Lucia Vollano, Maria Francesca Peruzy, Carmela Maria Assunta Barone, Rosa Luisa Ambrosio, Aniello Anastasio
Publikováno v:
Italian Journal of Food Safety, Vol 8, Iss 3 (2019)
The aim of this study was to evaluate the effects of a long ageing period on the microbiological, rheological and physicalchemical characteristics of bovine beef. For the trial n. 3 Marchigiana bovine breed (live weight of 760 kg approximately), slau
Externí odkaz:
https://doaj.org/article/6e4c596bf46c4c7ca8418cb29da991b1
Akademický článek
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Autor:
B. Korkmaz, F. Reich, T. Alter, J. Steinhoff-Wagner, D. Maaz, C. Gremse, A. Haase, A. Mader, H.A. Schafft, N. Bandick, K. Nöckler, M. Lahrssen-Wiederholt
Publikováno v:
Food Control. 141:109141
Ensuring good game meat hygiene is a challenge in the hunting supply chain. Game carcasses can be soiled with intestinal contents or other substances from the environment due to hunting and handling practices. This soiling can increase the microbial
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::37edd48a98c10b977d09c73d71ef4fcf
https://doi.org/10.1016/j.foodcont.2022.109141
https://doi.org/10.1016/j.foodcont.2022.109141
Autor:
Ricardo Lopes Dias da Costa, Mauro Sartori-Bueno, Marcia Mayumi Harada-Haguiwara, Suzana Eri-Yotsuyanagi, Ana Claudia Kocci-Sampaio, Juliano Issakowicz, Marcia Regina-Cucatti, André Torres-Geraldo, Celia Raquel Quirino, Marta Gomes-da-Silva
Publikováno v:
Repositório do Instituto de Tecnologia de Alimentos
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Revista Colombiana de Ciencias Pecuarias, Volume: 33, Issue: 2, Pages: 109-96, Published: 07 APR 2021
Revista Colombiana de Ciencias Pecuarias, Vol 33, Iss 2, Pp 96-109 (2019)
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Revista Colombiana de Ciencias Pecuarias, Volume: 33, Issue: 2, Pages: 109-96, Published: 07 APR 2021
Revista Colombiana de Ciencias Pecuarias, Vol 33, Iss 2, Pp 96-109 (2019)
Background: Carcass and sheep meat quality are influenced by several factors, such as race, age, slaughter weight, type of diet, and dietary supplementation. Objective: To evaluate the effect of castration and vitamin E supplementation on performance
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e8922cb6b81603e0f515ae3661ec94f2
https://doi.org/10.17533/udea.rccp.v33n2a02
https://doi.org/10.17533/udea.rccp.v33n2a02
Autor:
Raimundo Maurício, Francesco Chiesa, Vasco Cadavez, Alberto Brugiapaglia, Mario Baratta, Rafael Celaya, Koldo Osoro, Jaime Pires, Ursula Gonzales-Barron, Gisela Santos-Rodrigues, Mirian Pateiro, Sara Coelho-Fernandes, José M. Lorenzo, Raúl Bodas, Andreas Geß, Roberto Bermúdez Piedra, Anna Tolsdorf
Publikováno v:
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
The sustainability of the European sheep farming sector can be ensured through the high and consistent quality of products, although the concept of meat quality, being multifaceted, is challenging to keep up by farmers and producers. The objectives o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f53fc956e39787f85b532b6dd1debfab
https://doi.org/10.1016/j.smallrumres.2021.106354
https://doi.org/10.1016/j.smallrumres.2021.106354
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
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Autor:
Aniello Anastasio, Giorgio Smaldone, Lucia Vollano, Maria Francesca Peruzy, C.M.A. Barone, Rosa Luisa Ambrosio, Raffaele Marrone
Publikováno v:
Italian Journal of Food Safety
Italian Journal of Food Safety, Vol 8, Iss 3 (2019)
Italian Journal of Food Safety, Vol 8, Iss 3 (2019)
The aim of this study was to evaluate the effects of a long ageing period on the microbiological, rheological and physicalchemical characteristics of bovine beef. For the trial n. 3 Marchigiana bovine breed (live weight of 760 kg approximately), slau
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::28350681a4c6cc07bafa5fccce950c6f
https://pubmed.ncbi.nlm.nih.gov/31632927
https://pubmed.ncbi.nlm.nih.gov/31632927