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Meat Quality Changes in Aged Pork Loin using Jeju Volcanic Scoria Earthenware
Artículo
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Meat Quality Changes in Aged Pork Loin using Jeju Volcanic Scoria Earthenware
DongGyun Kim et al · Springer Nature · 2023 · ISSN 2636-0772
Abstract This study aimed to investigate changes in the quality of meat aged using Jeju scoria earthenware. Water-holding properties, pH, color, tenderization, fatty acid composition, and free amino acid characteristics ...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Meat Value Chain Losses in Iran
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Meat Value Chain Losses in Iran
Vahid Ranaei et al · Springer Nature · 2021 · ISSN 2636-0772
Abstract To stop hunger, reducing food losses is a potential movement towards saving food. A large portion of these losses could be avoided and reduced through the improved food chain in many countries. Raising awareness...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Meat quality of Santa Inês sheep raised in confinement with diet containing cactus pear replacing corn
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Meat quality of Santa Inês sheep raised in confinement with diet containing cactus pear replacing corn
Roberto Germano Costa et al · Sociedade Brasileira de Zootecnia · 2012 · ISSN 1516-3598
The objective of this study was to assess the tissue component yields and the physical, chemical and sensory characteristics of meat from Santa Inês sheep fed diets in which cactus pear partially or completely replaced ...
LCC LCC:Animal cultureIdioma eng
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Meat characteristics of cattle fed diets containing whole cottonseed
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Meat characteristics of cattle fed diets containing whole cottonseed
V.S. Gomes et al · Universidade Federal de Minas Gerais, Escola de Veterinária · 2016 · ISSN 1678-4162
ABSTRACT Sensory and instrumental analyses evaluated the meat and fat characteristics of feedlot-finished steers fed a diet containing cottonseed. Global impression, texture, meat color, and fat color were assessed. Thir...
LCC LCC:Animal cultureIdioma eng
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A Comparative Evaluation of Marinades' Effect on the Physical and Sensory Attributes of Spent Hen Meat
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A Comparative Evaluation of Marinades' Effect on the Physical and Sensory Attributes of Spent Hen Meat
Rashid Ali Korejo et al · Wright State University · 2026 · ISSN 2309-3854
The study focused on consumer reluctance to choose spent hen meat, an affordable and underutilized protein source, which is often rejected for its tough texture and reduced acceptability. Therefore, the research aimed to...
LCC TENDOkVudmlyb25tZW50YWwgc2NpZW5jZXM~; TENDOkVjb2xvZ3k~Idioma eng
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A Comparative Study on the Adipogenic and Myogenic Capacity of Muscle Satellite Cells, and Meat Quality Characteristics between Hanwoo and Vietnamese Yellow Steers
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A Comparative Study on the Adipogenic and Myogenic Capacity of Muscle Satellite Cells, and Meat Quality Characteristics between Hanwoo and Vietnamese Yellow Steers
Nguyen Thu Uyen et al · Springer Nature · 2023 · ISSN 2636-0772
Abstract Myogenesis and adipogenesis are the important processes determining the muscle growth and fat accumulation livestock, which ultimately affecting their meat quality. Hanwoo is a popular breed and its meat has bee...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Advanced Halal Authentication Methods and Technology for Addressing Non-Compliance Concerns in Halal Meat and Meat Products Supply Chain: A Review
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Advanced Halal Authentication Methods and Technology for Addressing Non-Compliance Concerns in Halal Meat and Meat Products Supply Chain: A Review
Artnice Mega Fathima et al · Springer Nature · 2024 · ISSN 2636-0772
Abstract Religious beliefs have a significant impact on consumer preferences, particularly in relation to food choices. Islam, like other religions, imposes specific dietary guidelines, notably regarding meat and meat pr...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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An Insight of Meat Industry in Pakistan with Special Reference to Halal Meat: A Comprehensive Review
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An Insight of Meat Industry in Pakistan with Special Reference to Halal Meat: A Comprehensive Review
Muhammad Sohaib et al · Springer Nature · 2017 · ISSN 2636-0772
Abstract Livestock is considered central component in agricultural sector of Pakistan, provides employment to more than 8 million families. Meat and meat products holds pivotal significance in meeting dietary requirement...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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An Investigation of the Status of Commercial Meat Analogs and Their Ingredients: Worldwide and South Korea
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An Investigation of the Status of Commercial Meat Analogs and Their Ingredients: Worldwide and South Korea
Da Young Lee et al · Springer Nature · 2025 · ISSN 2636-0772
Abstract Meat analogs are a burgeoning industry, with plant-based meat analogs, insect-based meat analogs, algae-based meat analogs, mycoprotein-based meat analogs, and cell-based meat analogs. However, despite the indus...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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An Overview of Meat Industry in Sri Lanka: A Comprehensive Review
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An Overview of Meat Industry in Sri Lanka: A Comprehensive Review
Amali U. Alahakoon et al · Springer Nature · 2016 · ISSN 2636-0772
Abstract Livestock is considered as one of the most important segments in agriculture since animal husbandry was practiced for centuries as a backyard system by rural families. Livestock plays as a powerful tool in rural...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Application of Collagenolytic Proteases from Bacillus subtilis B13 and Bacillus siamensis S6 for Tenderizing Goat Meat during Wet Aging
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Application of Collagenolytic Proteases from Bacillus subtilis B13 and Bacillus siamensis S6 for Tenderizing Goat Meat during Wet Aging
Supaluk Sorapukdee et al · Springer Nature · 2024 · ISSN 2636-0772
Abstract This research aimed to assess the effect of collagenolytic proteases from Bacillus subtilis B13 and Bacillus siamensis S6 for tenderizing goat meat during wet aging. Collagenolytic proteases B13 and S6 were prep...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Assessing Individual Muscle Characteristics to Enhance Frozen-Thawed Meat Quality
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Assessing Individual Muscle Characteristics to Enhance Frozen-Thawed Meat Quality
Choeun Im et al · Springer Nature · 2024 · ISSN 2636-0772
Abstract This study assessed previous research aimed at mitigating the adverse effects of freeze-thawing on meat quality. Specifically, it focuses on assessing the physicochemical alterations in meat resulting from freez...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Association between meat consumption and cancer mortality in Korean adults
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Association between meat consumption and cancer mortality in Korean adults
In Sun Ryou et al · Frontiers Media S.A · 2026 · ISSN 2296-861X
BackgroundEvidence regarding the association between meat consumption and cancer mortality remains inconsistent. Most previous studies have focused on total or red meat intake and cancer incidence, with limited data on c...
LCC LCC:Nutrition. Foods and food supplyIdioma eng
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Características de qualidade da carne de ovinos de diferentes genótipos e idades ao abate Meat quality in lambs of different genotypes and ages at slaughter
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Características de qualidade da carne de ovinos de diferentes genótipos e idades ao abate Meat quality in lambs of different genotypes and ages at slaughter
Américo Garcia da Silva Sobrinho et al · Sociedade Brasileira de Zootecnia · 2005 · ISSN 1516-3598
Cordeiros criados em regime de pasto, provenientes de ovelhas Romney acasaladas com três raças paternas (Romney, East Friesian x (Finn x Texel) e Finn x Poll Dorset), foram avaliados quanto às características de qual...
LCC LCC:Animal cultureIdioma eng
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Characterization of Volatile Compounds in Donkey Meat by Gas Chromatography–Ion Mobility Spectrometry (GC–IMS) Combined with Chemometrics
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Characterization of Volatile Compounds in Donkey Meat by Gas Chromatography–Ion Mobility Spectrometry (GC–IMS) Combined with Chemometrics
Mengmeng Li et al · Springer Nature · 2024 · ISSN 2636-0772
Abstract Volatile compounds (VOCs) are an important factor affecting meat quality. However, the characteristic VOCs in different parts of donkey meat remain unknown. Accordingly, this study represents a preliminary inves...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Characterization of the Non-Volatiles and Volatiles in Correlation with Flavor Development of Cooked Goat Meat as Affected by Different Cooking Methods
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Characterization of the Non-Volatiles and Volatiles in Correlation with Flavor Development of Cooked Goat Meat as Affected by Different Cooking Methods
Sylvia Indriani et al · Springer Nature · 2024 · ISSN 2636-0772
Abstract Thai-Native×Anglo-Nubian goat meat cooked by grilling (GR), sous vide (SV), and microwave (MW), was compared to fresh meat (Raw) in terms of flavor development. Non-volatile [i.e., free amino acids, nucleotide-...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Checkmeat: A Review on the Applicability of Conventional Meat Authentication Techniques to Cultured Meat
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Checkmeat: A Review on the Applicability of Conventional Meat Authentication Techniques to Cultured Meat
Ermie Jr. Mariano et al · Springer Nature · 2023 · ISSN 2636-0772
Abstract The cultured meat industry is continuously evolving due to the collective efforts of cultured meat companies and academics worldwide. Though still technologically limited, recent reports of regulatory approvals ...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Comparative Quality Traits, Flavor Compounds, and Metabolite Profile of Korean Native Black Goat Meat
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Comparative Quality Traits, Flavor Compounds, and Metabolite Profile of Korean Native Black Goat Meat
Shine Htet Aung et al · Springer Nature · 2023 · ISSN 2636-0772
Abstract Although goat meat has several health benefits than other red meats but comsumers reluctant it due to its unpleasant flavor. This study aimed to investigate the odorant of goat meat as well as compare the qualit...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Comparison of Blood Loss and Meat Quality Characteristics in Korean Black Goat Subjected to Head-Only Electrical Stunning or without Stunning
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Comparison of Blood Loss and Meat Quality Characteristics in Korean Black Goat Subjected to Head-Only Electrical Stunning or without Stunning
Allah Bakhsh et al · Springer Nature · 2018 · ISSN 2636-0772
Abstract This study assessed the effects of non-stunning (NS) and head-only electrical stunning (HOES) slaughtering condition on meat quality traits of longissimus lumborum (LL) muscle from Korean black goat (KBG). Ten K...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Comparison of Meat Quality Characteristics and Proteolysis Trends associated with Muscle Fiber Type Distribution between Duck Pectoralis Major and Iliotibialis Muscles
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Comparison of Meat Quality Characteristics and Proteolysis Trends associated with Muscle Fiber Type Distribution between Duck Pectoralis Major and Iliotibialis Muscles
Huilin Cheng et al · Springer Nature · 2022 · ISSN 2636-0772
Abstract This study was conducted to evaluate the proteolysis trends and change in meat quality during 10 days of cold storage in duck M. pectoralis major (PM) and M. iliotibialis (IL). Duck IL had a higher pH and greate...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Comparison of Soy and Pea Protein for Cultured Meat Scaffolds: Evaluating Gelation, Physical Properties, and Cell Adhesion
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Comparison of Soy and Pea Protein for Cultured Meat Scaffolds: Evaluating Gelation, Physical Properties, and Cell Adhesion
Do Hyun Kim et al · Springer Nature · 2024 · ISSN 2636-0772
Abstract Cultured meat is under investigation as an environmentally sustainable substitute for conventional animal-derived meat. Employing a scaffolding technique is one approach to developing cultured meat products. The...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Comparison of normal and PSE turkey breast meat for chemical composition, pH, color, myoglobin, and drip loss
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Comparison of normal and PSE turkey breast meat for chemical composition, pH, color, myoglobin, and drip loss
Mehmet Fatih Çelen et al · Sociedade Brasileira de Zootecnia · ISSN 1806-9290
ABSTRACT The objective of this investigation was to determine the differences between normal and PSE (pale, soft, exudative) turkey breast meat in terms of chemical composition, pH, color, myoglobin, and drip loss. Pale ...
LCC LCC:Animal cultureIdioma eng
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Composição em ácidos graxos e qualidade da carne de tourinhos Nelore e Canchim alimentados com dietas à base de cana-de-açúcar e dois níveis de concentrado Fatty acids composition and meat quality of Nellore and Canchim young bulls fed sugar cane-based diets with two concentrate levels
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Composição em ácidos graxos e qualidade da carne de tourinhos Nelore e Canchim alimentados com dietas à base de cana-de-açúcar e dois níveis de concentrado Fatty acids composition and meat quality of Nellore and Canchim young bulls fed sugar cane-based diets with two concentrate levels
Alexandre Rodrigo Mendes Fernandes et al · Sociedade Brasileira de Zootecnia · 2009 · ISSN 1516-3598
O objetivo neste trabalho foi avaliar a composição de ácidos graxos e a qualidade do contrafilé (músculo Longissimus lumborum) de tourinhos das raças Nelore e Canchim. Os animais foram terminados em confinamento e ...
LCC LCC:Animal cultureIdioma eng
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Concerns, attitudes, and opinions of meat buyers in Garanhuns, Pernambuco, Brazil
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Concerns, attitudes, and opinions of meat buyers in Garanhuns, Pernambuco, Brazil
Matheus Dhein Dill et al · Sociedade Brasileira de Zootecnia · 2021 · ISSN 1806-9290
ABSTRACT With the objective of identifying the concerns, attitudes, and opinions of meat buyers and their relationship with their choice of place of purchase (supermarkets, free fair, or butchers), 381 consumers in the c...
LCC LCC:Animal cultureIdioma eng
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