Zobrazeno 1 - 10
of 194
pro vyhledávání: '"meat ph"'
Autor:
Bianca Maria Madescu, Roxana Lazar, Ioana Bolohan, Madalina Alexandra Davidescu, Diana Remina Manoliu, Narcisa Alina Postolache, Marius Mihai Ciobanu, Paul Corneliu Boisteanu
Publikováno v:
Scientific Papers Animal Science and Biotechnologies, Vol 57, Iss 2, Pp 176-180 (2024)
This study aimed to measure the pH of meat from both male and female Aubrac cattle. The study focused on the M. Semitendinosus and M. Longissimus dorsi muscles, comparing the pH values of the meat recorded at 0-, 24-, and 48-hours postmortem. Regardi
Externí odkaz:
https://doaj.org/article/266461ea203242648875de148cb5587d
Publikováno v:
Italian Journal of Animal Science, Vol 22, Iss 1, Pp 1294-1304 (2023)
This study examined the association, promoter methylation of Interferon alpha-inducible protein 6 (IFI6) gene, and their effects on mRNA expression and meat quality traits in pig. Muscle samples (n=300) were randomly collected from the Longissimus th
Externí odkaz:
https://doaj.org/article/297b27abe7d94d9abbfcede5ae819a87
Publikováno v:
Tropical Animal Science Journal, Vol 47, Iss 1 (2024)
The effects of meat pH on muscle fiber characteristics, cortisol level, and Tenascin C (TNC) gene expression were examined. The muscle samples (n=100) were randomly collected from the Longissimus thoracis et lumborum (LTL) to determine meat pH at 24
Externí odkaz:
https://doaj.org/article/64e6e95252674178bc92a3a1a3310bdc
Autor:
Caterina Altissimi, Eleonora Torregiani, Fausto Cambiotti, Rossana Roila, Raffaella Branciari, Samira Giovannini, David Ranucci
Publikováno v:
Italian Journal of Food Safety (2023)
The management and numerical control of wild boars mainly depend on hunting practices, even if other alternative strategies such as the use of traps and cages can be adopted. There is little information available on the quality of captured wild boar
Externí odkaz:
https://doaj.org/article/55492b49da2a4abead8a2e8181160c45
Autor:
Melina Franco CORADINI, Gislaine Gonçalves OLIVEIRA, Sabrina Campos SBARAINI, Fernanda Losi Alvez de ALMEIDA, Maria Luiza Rodrigues de SOUZA
Publikováno v:
Revista Brasileira de Saúde e Produção Animal, Vol 24 (2023)
ABSTRACT The objective of this work was to characterize the internal temperature of the carcass, pH and sarcomere length in four categories of body weight at a slaughter. The categories were: category 1, animals up to 1.5 kg, category 2, animals from
Externí odkaz:
https://doaj.org/article/6564bb9aac8e42a6a7f54cacf9aaf793
Publikováno v:
Eurasian Journal of Veterinary Sciences, Vol 38, Iss 2, Pp 108-114 (2022)
Aim: This study was carried out to investigate the physical meat quality properties of young and spent female quail of different genetic lines. Materials and Methods: A total of 80 random samples of fresh breast and leg meat of young and spent female
Externí odkaz:
https://doaj.org/article/116fd5ae23e04e40b25c0acfc206de1c
Autor:
Mehdi Abdolhosseinzadeh, Mohamad Salarmoini, Mohsen Afsharmanesh, Reza Ghanbarpur, Neda Eskandarzade
Publikováno v:
Poultry Science Journal, Vol 9, Iss 2, Pp 167-178 (2021)
One experiment was carried out to investigate the effect of low crude protein (CP) diets supplemented with crystalline essential amino acids (EAAs) on growth performance, meat quality, and nitrogen retention in Japanese quails reared from 1 to 35 day
Externí odkaz:
https://doaj.org/article/d0be0d2545da4f26ae7cda81e0d03a37
Performance, carcass yield, and meat quality of broilers supplemented with organic or inorganic zinc
Publikováno v:
Arquivo Brasileiro de Medicina Veterinária e Zootecnia, Vol 72, Iss 1, Pp 224-232 (2020)
ABSTRACT A total of 640 one-day-old Cobb broiler chicks, half male and half female, were reared up to 49 days of age. A completely randomized 2 × 4 factorial design was used. Experimental treatments consisted of four levels of organic zinc supplemen
Externí odkaz:
https://doaj.org/article/b12c32646484429a81a165064f12bd03
Publikováno v:
The Iraqi Journal of Veterinary Medicine, Vol 45, Iss 1 (2021)
The use of herbal plants as food additives in animal nutrition to enhance meat processing efficiency and meat quality has been reviewed. Today, the consumer demand is safety, nutritive value, taste, uniformity, meat variety and good appearance of mea
Externí odkaz:
https://doaj.org/article/0273e7d58e3349c7b4f0fc1f143b2525
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