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Analysing meat quality

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  • Meat has long been a central component of the human diet, both as a food in its own right and as an essential ingredient in many other food products. Its importance has also attracted controversy. Meat consumption has, for example, been associated with chronic diseases such as cancer and heart disease. These and other concerns, such as those over safety, have led to declining consumption of some types of red meat in regions such as the EU. As a result, the questions of what defines meat quality in the minds of consumers, and the ways these quality attributes can be maintained...

    pdf475p peheo_1 29-07-2012 96 29   Download

  • The chilling and freezing of meat remains an essential way of extending shelf-life and maintaining quality. Based on the work of the internationally-renowned Food Refrigeration and Process Engineering Research Centre (FRPERC) at the University of Bristol, UK, this book provides an authoritative guide both to the impact of refrigeration on meat and best practices in using it to maximize meat quality for the consumer.

    pdf345p bluesky_12 26-12-2012 65 9   Download

  • he meat packing industry handles the slaughtering, processing, packaging, and distribution of animals such as cattle, pigs, sheep and other livestock. The industry is primarily focused on producing meat for human consumption, but it also yields a variety of by-products including hides, feathers, dried blood, and, through the process of rendering, fat such as tallow and protein meals such as meat & bone meal.

    pdf475p coc_xanh 16-01-2013 65 7   Download

  • Tuyển tập các báo cáo nghiên cứu về sinh học được đăng trên tạp chí sinh học thế giới đề tài: Likelihood and Bayesian analyses reveal major genes affecting body composition, carcass, meat quality and the number of false teats in a Chinese European pig line

    pdf18p toshiba19 08-11-2011 41 3   Download

  • A study has been carried out to determine the partially purified ginger enzyme (GE) and commercially available papain in combination with curing agent on qualities of spent hen meat. The meat chunks were marinated for 3 hrs at room temperature and analysed for physico-chemical and microbial qualities. The pH values did not show any significant difference between the treatments.

    pdf12p nguathienthan5 04-06-2020 5 0   Download

  • The present study was undertaken to evaluate the effect of different levels of Kumura (Benincasa hispida) on the quality characteristics of duck meat loaves. The Kumura was incorporated at three different levels viz., 5, 7.5 and 10 percent replacing lean meat in the formulation. The products were analysed for various physicochemical and sensory attributes. pH, crude protein, ether extract, and ash content of the products showed significantly decreasing trend with increasing levels of incorporation of Kumura.

    pdf12p cothumenhmong1 11-12-2019 11 0   Download

  • Analyses revealed that the extra weight was “all meat” of a higher quality than the controls, and these dust-fed animals were described as being “quite healthy.” The article goes on to report how the dust, “a calcium-rich mixture of minerals,” gave similar results with a second group of 32 steers, 60 lambs, and groups of laboratory rats.

    pdf84p contentnew 02-05-2012 54 6   Download

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