Buscar recursos académicos

Abstract This study investigated the predictability of cooking loss of pork loin through relatively easy and quick measurable quality properties. The pH, color, moisture, protein content, and cooking loss of 100 pork loi...

One of the main issues is the discrepancy between the measured and actual oil volumes of used cooking oil (UCO). Using a measurement tank as the measuring medium and an ultrasonic sensor as the tool, a system was develop...

Abstract This study aimed to determine the effect of enzyme, guar gum, and pressure processing on the digestibility and physicochemical properties of age-friendly liver sausages. Liver sausages were manufactured by addin...

Abstract Background There is little evidence on the association between cooking with polluting fuels, particularly charcoal, and heart disease from low- and middle-income countries, which have the highest burdens of poll...

Abstract Comparing the effects of sodium tripolyphosphate (STPP) concentrations of 0.2% and 0.4% on beef semitendinosus is the objective of the current investigation. The samples were cooked at varied temperatures (45+60...

Abstract The aim of this study was to determine the effects of sous-vide cooking temperature on the triceps brachii of black goats. Triceps brachii of black goats (12 months) were sous-vide cooked at 55°C, 60°C, and 65...

Abstract In this study, concentration levels of beet powder (BP) and caramel color (CC) were optimized to simulate beef color in meat analogs before and after cooking. The central composite design of response surface met...

Used cooking oil is cooking oil that has been used multiple times, leading to decreased in quality. This decline in quality occurs due to the degradation of the cooking oil's components. The community, especially traders...

Abstract The market size of home meal replacement (HMR) products has been gradually growing worldwide, even in Korea. In Korean HMR products, meat is the most important food ingredient compared with rice and vegetables. ...

BackgroundThe relationship between indoor fuel use and multisite body pain remains unclear. This study aims to explore the potential association between solid fuel use and multisite pain burden disorders (MPBD).MethodsTh...

Abstract This study compared the quality, cooking, textural, and palatability characteristics between sous-vide (SV) cooked pork loin patties with different searing treatments (ST). Before SV cooking, STs were conducted ...

This article investigates how Joanne Harris’s Chocolat series: Chocolat (1999), The Lollipop Shoes (2007), Peaches for Monsieur le Curé (2012), and The Strawberry Thief (2019), redefines female identity and resistance...

Abstract Background Most households in developing countries like India are not able to afford to get the services of efficient energy for cooking and lighting. Therefore, they rely mostly on solid fuels (firewood, dung c...

Abstract The aim of this study was to investigate the effects of dry-aging (DA) and the cooking process on the myofibril protein functionalities and in vitro digestibility of proteins in beef loin. Six sirloins from beef...

As características físico-químicas da carne de bovinos Nelore (NE), F1 Nelore x Sindi (NS) e de búfalos Mediterrâneos (BM) castrados e inteiros foram avaliadas. O delineamento experimental foi o inteiramente casuali...

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...

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 ...

Waste thin plastic wrap in the form of crackle plastic, aluminium coated plastic, other thin plastics, have not yet been widely utilized. Limited un-organic rubish collector willing to receive it. The price is also relat...

O objetivo neste trabalho foi avaliar a qualidade da carne do músculo longissimus thoracis de bovinos durante a maturação. Amostras de 22 bovinos Nelore e 22 Red Norte machos, com 24 meses de idade, foram coletadas à...

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...

Abstract This study evaluated the suitability of black goat meat as a raw material for meat products by comparing the physicochemical and storage characteristics of emulsified sausages from different livestock species: b...

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...

Dados de 326 animais de uma população F2 de suínos foram utilizados para avaliar a redução da dimensionalidade do espaço multivariado por meio de componentes principais. Foram consideradas as seguintes característ...

The present study was conducted to assess carcass features, physicochemical and sensory parameters of meat from steers finished on three types of pastures: natural pasture; natural pasture improved, fertilized and overso...