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Quality Characteristics of Meat Analogs through the Incorporation of Textured Vegetable Protein and Tenebrio molitor Larvae in the Presence of Transglutaminase
Artículo
Material complementario disponible Artículo DOAJ
Quality Characteristics of Meat Analogs through the Incorporation of Textured Vegetable Protein and Tenebrio molitor Larvae in the Presence of Transglutaminase
Yea-Ji Kim et al · Springer Nature · 2024 · ISSN 2636-0772
Abstract Alternative protein sources with greater nutritional value and a lower environmental footprint have recently attracted interest in the production of meat substitutes. However, it is required that these alternati...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Comparison of Chemical Composition, Quality, and Muscle Fiber Characteristics between Cull Sows and Commercial Pigs: The Relationship between Pork Quality Based on Muscle Fiber Characteristics
Artículo
Acceso abierto Artículo DOAJ
Comparison of Chemical Composition, Quality, and Muscle Fiber Characteristics between Cull Sows and Commercial Pigs: The Relationship between Pork Quality Based on Muscle Fiber Characteristics
Jeong-Uk Eom et al · Springer Nature · 2024 · ISSN 2636-0772
Abstract This study aims to compare the chemical composition, quality, and muscle fiber characteristics of cull sows and commercial pigs, investigating the effect of changes in muscle fiber characteristics on pork qualit...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
Acceso abiertoRuta libre sin proxy. Acceso recomendado cuando no hay suscripción activa.
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Revealing the Economic Challenges on Adaptive Sacred Water Management in Balinese Community
Artículo
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Revealing the Economic Challenges on Adaptive Sacred Water Management in Balinese Community
Amrita Nugraheni Saraswaty · Department of Social Development and Welfare, Faculty of Social and Political Science, Universitas Gadjah Mada · 2024 · ISSN 2721-3870
Abstrak Studi ini membahas tantangan ekonomi yang dihadapi masyarakat lokal dalam mengelola sumber air, khususnya sumber air untuk kebutuhan ritual atau sakral, dengan fokus pada studi kasus di wilayah SARBAGITA, Bali...
LCC TENDOlNvY2lhbCBTY2llbmNlcw~~Idioma eng
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Antioxidant Activity of Radish Seed Oil and the Quality and Storage Characteristics of Pork Patties with Added Radish Seed Oil
Artículo
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Antioxidant Activity of Radish Seed Oil and the Quality and Storage Characteristics of Pork Patties with Added Radish Seed Oil
Soyoung Jang et al · Springer Nature · 2024 · ISSN 2636-0772
Abstract This study investigated the antioxidant activity of radish seed oil (RSO) and its effects on the quality and storage characteristics of pork patties. To assess the antioxidant capacity of RSO, this study analyze...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Impact of Incorporating Gallic Acid-Grafted-Chitosan on the Quality Attributes of Refrigerated Chicken Patties
Artículo
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Impact of Incorporating Gallic Acid-Grafted-Chitosan on the Quality Attributes of Refrigerated Chicken Patties
Huiyun Zhang et al · Springer Nature · 2024 · ISSN 2636-0772
Abstract To improve the antimicrobial and antioxidant characteristics of chitosan (CH), a conjugate of gallic acid (GA) and chitosan (GA-g-CH) was synthesized through a radical grafting process. The impact of the additio...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Study on Ways to Improve the Quality of Black Goat Meat Jerky and Reduce Goaty Flavor through Various Spices
Artículo
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Study on Ways to Improve the Quality of Black Goat Meat Jerky and Reduce Goaty Flavor through Various Spices
Da-Mi Choi et al · Springer Nature · 2024 · ISSN 2636-0772
Abstract In this study, we analyzed the physicochemical and sensory properties of black goat jerky marinated with various spices (non-spice, control; rosemary, RO; basil, BA; ginger, GI; turmeric, TU; and garlic, GA). Th...
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
Artículo
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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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Effects of Edible Insect Powders as Meat Partial Substitute on Physicochemical Properties and Storage Stability of Pork Patties
Artículo
Acceso abierto Artículo DOAJ
Effects of Edible Insect Powders as Meat Partial Substitute on Physicochemical Properties and Storage Stability of Pork Patties
Nayoung Choi et al · Springer Nature · 2024 · ISSN 2636-0772
Abstract In this study, physicochemical and antioxidant properties, and storage stability (1, 3, and 7 days) of pork patties added with edible insect powders (EIP) of four species (Larvae of Tenenbrio molitor, Protaetia ...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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Psychrotrophic Bacteria Threatening the Safety of Animal-Derived Foods: Characteristics, Contamination, and Control Strategies
Artículo
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Psychrotrophic Bacteria Threatening the Safety of Animal-Derived Foods: Characteristics, Contamination, and Control Strategies
Hyemin Oh et al · Springer Nature · 2024 · ISSN 2636-0772
Abstract Animal-derived foods, such as meat and dairy products, are prone to spoilage by psychrotrophic bacteria due to their high-water activity and nutritional value. These bacteria can grow at refrigerated temperature...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
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The Effect of Irradiation on Meat Products
Artículo
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The Effect of Irradiation on Meat Products
Yea-Ji Kim et al · Springer Nature · 2024 · ISSN 2636-0772
Abstract The effects of irradiation on meat constituents including water, proteins, and lipids are multifaceted. Irradiation leads to the decomposition of water molecules, resulting in the formation of free radicals that...
LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng
Acceso abiertoRuta libre sin proxy. Acceso recomendado cuando no hay suscripción activa.
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