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Trends in cultured meat: a bibliometric and sociometric analysis of publication
(Faculdade de Filosofia e Ciências, 2019)
Enhanced oxidative stability of meat by including tannin-rich leaves of woody plants in goat diet
(Asian-australasian Assoc Animal Production Soc, 2019-09)
The aim of this study was to evaluate the effect of dietary incorporation of tannin-rich woody species on meat oxidative stability, carcass traits and meat quality in goats. Methods: Two tannin-rich species were tested ...
Influence of partial pork meat replacement by pulse flour on physicochemical and sensory characteristics of low-fat burgers
(John Wiley & Sons Ltd, 2020-08)
BACKGROUND: Numerous non-meat ingredients, such as hydrocolloids, starches, and fibers, have been studied to improve texture characteristics and increase the ability to bind water in low-fat meat products. In this sense, ...
Cooking methods and the formation of PhIP (2-Amino, 1-methyl, 6-phenylimidazo[4,5-b] pyridine) in the crust of the habitually consumed meat in Argentina
(Pergamon-Elsevier Science Ltd, 2016-06)
Content of carcinogenic molecules like, 2-Amino, 1-methyl, 6-phenylimidazo[4,5-b] pyridine in meals is one of the main mutagenic substances formed during meat cooking, and it can be used as a dietary exposure marker. Our ...
Use of nanocellulose in meat products
(Elsevier, 2021-04)
In healthier reformulated meat products throughout animal fat reduction or its replacement with emulsified oil, hydrocolloids have been extensively studied and used as stabilizers. Among them, vegetable and bacterial ...
Proximate composition, lipid, fatty acids and cholesterol content of edible meat cuts From Tegu lizard Tupinambis merianae
(Academic Press Inc Elsevier Science, 2006-09)
The proximate composition, fatty acid composition and cholesterol content of three different cuts of meat from tegu Tupinambismerianae were determined. Moisture (72.070.7%), protein (23.670.7%), fat (4.071.3%) and ash ...
Virulence and antimicrobial resistance of Escherichia coli isolated from chicken meat, beef, and raw milk
(Faculty of Veterinary Sciences - Universidad Austral de Chile, 2022)
Flavored oven bags for cooking meat based on proteins
(Elsevier Science, 2019-03)
This work deals with the activation of protein films with a flavoring and their evaluation as oven bags for cooking meat. Two protein sources, very different in origin, structure and functionality, such as bovine gelatin ...
Attitudes and misconceptions towards sharks and shark meat consumption along the Peruvian coast
(Public Library of Science, 2018)
Misconceptions, lack of knowledge, and negative attitudes towards sharks act as barriers preventing actions required to tackle threats to shark populations, limiting the success of global shark conservation initiatives. ...
Feeding strategies alter gene expression of the calpain system and meat quality in the longissimus muscle of Braford steers
(Asian-australasian Assoc Animal Production Soc, 2019-08)
Objective: The aim of the present study was to determine the effect of supplementing pasture-finished steers with corn silage on the expression level of the calpain system proteins and beef tenderization. Methods: Thirty ...