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Abstract In this study, the contamination levels of hygienic indicators and foodborne pathogens in retail meat products were investigated in relation to the various market factors including processing temperature, proces...

Abstract The consumption of meat has been increasing, leading to a dynamic meat and meat processing industry. To maintain the quality and safety of meat products, various technologies have been explored, including intens...

Abstract Animal muscles are stored for specific period (aging) at refrigerated temperatures, during and after which the living muscles start to convert into meat and thus, attain certain superior properties in the final ...

Abstract 3D printing technology enables the production of creative and personalized food products that meet consumer needs, such as an attractive visual appearance, fortification of specific nutrients, and modified textu...

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 With the exponential growth of the world population and the decline in agricultural production due to global warming, it is predicted that there will be an inevitable shortage of food and meat resources in the f...

ABSTRACT This study aimed to assess the impact of various conservation methods on water uptake, nutritional, and microbiological content in intact or cut carcasses from broiler managed to Amazon environmental conditions....

Materias / palabras clave: Technology: Chemical technology: Food processing and manufacture

Abstract The objective of this study was to isolate, identify, and evaluate novel Korean starter cultures for use in fermented sausages. A total of 72 strains were isolated from various indigenous sources, including Nuru...

Protein misfolding and aggregation into amyloid fibrils (AFs) are critical issues associated with protein stability during food processing and storage, as well as with pathological damage in organisms. Hen egg white lyso...

Abstract The use of natural ingredients in meat processing has recently gained considerable interest, as consumers are increasingly attracted to clean-label meat products. However, limited research has been conducted on ...

Background and Objectives: Proper feeding practices of children less than 2 years of age is important because it is the most critical period of life for optimal growth and development. This study aims to use the newly ...

As chicken meat production increases in Padang City, farmers face serious threats from predators and intruders that cause significant losses. Current solutions, such as PIR motion detectors, have the disadvantage of no...

Abstract Meat jerky is a type of meat snack with a long shelf life, light weight, and unique sensory properties. However, meat jerky requires a long manufacturing time, resulting in high energy consumption. In this study...

Abstract Global meat consumption is increasing worldwide, however, supply remains lacking. Several alternative protein sources, such as cultured meat, plant-based protein production, and edible insects, have been propose...

Abstract The aim of this study was to compare the effects of number of washes and salt addition on the meat quality in protein recovered from Alaska Pollock compared with pork leg. Various properties of protein recovered...

Abstract This study was conducted to evaluate the effects of fermenting temperature on the applicability of Lactobacillusplantarum for production of fermented sausages as starter cultures, and its applicable efficiency w...

One of Binford's most influential contributions was his development of utility indices—rankings of ungulate body parts according to their meat, marrow, and grease value. Binford's immediate objective was to model the b...

Se discuten los desarrollos científicos y tecnológicos alcanzados en la cadena de la carne. En este enfoque se consideran todas las características que hacen a la calidad de la carne. Se observa que gran parte de aque...

Materias / palabras clave: food industry, meat processing, poultry processing; Technology: Chemical technology: Food processing and manufacture

Materias / palabras clave: food chemistry and toxicology, fruit and vegetable technology, grain and grain products technology, meat and meat products technology, food hygiene and sanitation, food biotechnology; Technology: Chemical technology: Foo...

Materias / palabras clave: poultry breeding, meat bird processing, poultry health, poultry disease, food safety, layer management; Agriculture: Animal culture; Technology: Chemical technology: Food processing and manufacture