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The animal fat paradox and meat quality
Lipid Carcass fat Fatty acid Meat quality Livestock Feeding system
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2012/8/13
The purpose of this paper is to address some of the paradoxical issues and perceptions regarding animal fats and the related effects on meat quality and consumer perceptions. Meat scientists have been...
Meat quality assessment using biophysical methods related to meat structure
Meat quality Meat structure sensor Spectroscopy Microscopy Biophysical methods Optical properties NMR MRI Ultrasounds X-rays Mechanical properties Impedance Microwave Fluorescence Polarization Anisotropy
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2012/8/13
This paper overviews the biophysical methods developed to gain access to meat structure information. The meat industry needs reliable meat quality information throughout the production process in orde...
Have we underestimated the impact of pre-slaughter stress on meat quality in ruminants?
Cattle Meat quality Pre-slaughter stress Sheep Tenderness
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2012/8/13
Stress is the inevitable consequence of the process of transferring animals from farm to slaughter. The effects of chronic stress on muscle glycogen depletion and the consequent dark cutting condition...
Do indigenous Southern African cattle breeds have the right genetics for commercial production of quality meat?
Indigenous beef breeds Tenderness Yield Growth performance Pasture Feedlot
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2012/8/13
The establishment of cattle breeds which are now indigenous to Africa is believed by historians to be very closely associated with man, his development, migration and specific behaviour from 6000 year...
Changes in the nutrient quality of meat in an obesity context
Nutrient quality Red meat Obesity Age Fatness level Cut
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2012/8/13
Today, being either overweight or obese is becoming the norm both in developing and developed countries. Developing countries often experience a double burden of nutrition-related diseases, as both o...
Effect of pH and Water Activity in Generation of Selected Meaty Aroma Compounds in a Meat Model System
Effect of pH and Water Activity Selected Meaty
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2016/5/31
Longissimus dorsi post rigor minced beef meat was washed repeatedly with 0.02 M phosphate buffer (pH 6.8) to obtain pigment-free muscle fibers. The resultant muscle fiber was freeze dried and used as ...
Physico-Chemical and Functional Quality of Buffalo Head Meat and Heart Meat
Buffalo Head Meat Heart Meat
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2016/5/31
In the present study, physico-chemical and functional properties of buffalo head meat; heart meat and buffalo skeletal meat were estimated and compared. Moisture content of buffalo heart meat (78.42%)...
Stabilization of minced meat colour by carbon monoxide
carbon monoxide colour packaging minced meat
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2014/3/3
The effect of carbon monoxide was studied on the colour stabilisation of minced meat and on oxidation of lipids. The meat colour was evaluated using reflectance spectrophotometry and video image analy...
Effect of lean meat proportion on the chemical composition of pork
pig meat lean meat chemical composition
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2014/3/3
The objective of this work was to verify the effect of the lean meat proportion on the chemical composition of the meaty parts (loin and ham) of pork. A total of 116 finishing hybrid pigs commonly use...
Technologies to shorten the drying period of dry-cured meat products
Fermented sausages Dry-cured ham Accelerated production Technology Safety Sensory properties
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2012/8/13
Dry-cured meat products are well-known for their unique sensory characteristics. However, the traditional process is very time consuming. The process can be shortened especially by accelerating the dr...
Predictive microbiology: Quantitative science delivering uantifiable benefits to the meat industry and other food industries
Predictive microbiology Quantitative microbial ecology Current R&D trends Applications Advances in technology Human error and the food safety culture
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2012/8/13
Predictive microbiology is considered in the context of the conference theme ‘‘chance, innovation and challenge’’, together with the impact of quantitative approaches on food microbiology, generally. ...
Microbial ecosystems of traditional fermented meat products: The importance of indigenous starters
Microbial ecosystem Traditional fermented sausage Indigenous starter Lactic acid bacteria Coagulase-negative cocci
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2012/8/13
This paper reviews the diversity of microbiota, both in the environment and in traditional fermented European sausages. The environments of processing units were colonised at variable levels by reside...
Managing safety and quality through the red meat chain
Meat safety Quality assurance Supply chain
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2012/8/13
To successfully manage food safety and quality risks in meat production, a holistic approach is required. The ideal would be a fully integrated assurance system, with effective controls applied at all...
Effects of metabolic modifiers on carcass traits and meat quality
Metabolic modifiers Growth performance Meat quality Dietary manipulation Carcass traits
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2012/8/13
Much research has been conducted and published about metabolic modifiers that increase growth rate, improve feed efficiency, increase carcass leanness, and decrease carcass fatness. Most of these meta...
Application of proteomics to understand the molecular mechanisms behind meat quality
Proteomics Proteome analysis Two-dimensional electrophoresis 2-DE Mass spectrometry Muscle proteome Protein fractionation
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2012/8/13
The proteome is expressed from the genome, inXuenced by environmental and processing conditions, and can be seen as the molecular link between the genome and the functional quality characteristics of ...