Zobrazeno 1 - 10
of 142
pro vyhledávání: '"wild boar meat"'
Autor:
Natalia Strokowska, Marek Nowicki, Daniel Klich, Anna Didkowska, Katarzyna Filip-Hutsch, Jan Wiśniewski, Zbigniew Bełkot, Krzysztof Anusz
Publikováno v:
International Journal for Parasitology: Parasites and Wildlife, Vol 16, Iss , Pp 1-4 (2021)
Distomum musculorum suis (DMS), the mesocercariae of Alaria alata, is typically found accidently during examination of wild boar meat for Trichinella spp. The aim of the study was to compare DMS detection methods. Briefly, 232 wild boar meat samples
Externí odkaz:
https://doaj.org/article/a8c934d62e854f94a4bd1f512864cb19
Autor:
Ilija Djekic, Slavisa Stajic, Bozidar Udovicki, Caba Siladji, Vesna Djordjevic, Nino Terjung, Volker Heinz, Igor Tomasevic
Publikováno v:
Foods, Vol 12, Iss 10, p 2070 (2023)
This study analyzes the influence of two different types of game meat (deer and wild boar) in relation to quality characteristics and oral processing attributes of skinless sausage. The goal of this study was to compare grilled game-meat-based “će
Externí odkaz:
https://doaj.org/article/8b80ee1949b64b37a799e8df82c31213
Autor:
Maria Francesca Peruzy, Daniela Cristiano, Elisabetta Delibato, Nicola D'Alessio, Yolande T.R. Proroga, Rosaria Luana Capozza, Antonio Rippa, Nicoletta Murru
Publikováno v:
Italian Journal of Food Safety, Vol 11, Iss 1 (2022)
Wild boars can be infected with several foodborne pathogens which may be transmitted to humans through the consumption of their meat, but currently, data of their prevalence are still limited. The present study aimed to evaluate the presence of enter
Externí odkaz:
https://doaj.org/article/6042aeb246f64e329f6d69212655034b
Autor:
Pierangelo Freschi, Ada Braghieri, Corrado Pacelli, Emilia Langella, Amelia Maria Riviezzi, Rosanna Paolino, Carlo Cosentino
Publikováno v:
Foods, Vol 12, Iss 5, p 1089 (2023)
The production of game meat is a proven way of promoting sustainable food, which is also consistent with the proper management of the expansion of the wild boar population in Italy. In the present study, we investigated consumer response to sensory a
Externí odkaz:
https://doaj.org/article/a7204e79890248aba6c83c0e6d7525d5
Akademický článek
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Autor:
Marius Mihai Ciobanu, Alina Narcisa Postolache, Florin Daniel Lipşa, Mugurel Munteanu, Roxana Nicoleta Rațu, Otilia Cristina Murariu, Paul Corneliu Boișteanu
Publikováno v:
Animals, Vol 12, Iss 7, p 810 (2022)
The present study evaluates the influence of gender and age-class on the carcass traits, meat chemical composition, and fatty acid profiles of randomly hunt-harvested wild boars from Romania’s Frasin District hunting area, which is an important par
Externí odkaz:
https://doaj.org/article/34309a21985b4f1e9ff93a2753ae6620
Autor:
Dimitris Dimzas, Taxiarchis Chassalevris, Zanda Ozolina, Chrysostomos I. Dovas, Anastasia Diakou
Publikováno v:
Animals, Vol 11, Iss 10, p 2803 (2021)
Foodborne parasitic diseases represent a major threat to public health. Trichinellosis, caused by the nematode parasite Trichinella spp., is one of the most important foodborne diseases, while alariosis, caused by the trematode parasite Alaria spp.,
Externí odkaz:
https://doaj.org/article/c7fb971d309b4c89b94d9db7f05e86d2
Autor:
Tomasevic, Ilija Djekic, Slavisa Stajic, Bozidar Udovicki, Caba Siladji, Vesna Djordjevic, Nino Terjung, Volker Heinz, Igor
Publikováno v:
Foods; Volume 12; Issue 10; Pages: 2070
This study analyzes the influence of two different types of game meat (deer and wild boar) in relation to quality characteristics and oral processing attributes of skinless sausage. The goal of this study was to compare grilled game-meat-based “će
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::a2da009fa53a84652f20d7ec5571aae4
Publikováno v:
Foods, Vol 10, Iss 1, p 174 (2021)
The growing body of literature concerning the hunted wild game meat (HWGM) supply chain is mainly focused on the final consumer, while little is known about upstream production processes. Even though the hunter plays a central role here, it is not we
Externí odkaz:
https://doaj.org/article/ce10ce2857964c2787ad5809e2907b99
Publikováno v:
Journal of Chemistry and Technologies; Том 30 № 4 (2022): Journal of Chemistry and Technologies; 639-651
Journal of Chemistry and Technologies; Vol. 30 No. 4 (2022): Journal of Chemistry and Technologies; 639-651
Journal of Chemistry and Technologies; Vol. 30 No. 4 (2022): Journal of Chemistry and Technologies; 639-651
The aim of the work was to theoretically substantiate and experimentally establish the influence of the marinating process of small pieces of semi-finished products from animal meat of various species using different methods of heat treatment on a co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=scientific_p::9e2277d38158b870bab9420178dcf809
http://chemistry.dnu.dp.ua/article/view/268176
http://chemistry.dnu.dp.ua/article/view/268176