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Abstract This study was conducted to establish the shelf life of 1++ grade Hanwoo beef by evaluating the changes in meat quality and storage stability under distribution conditions similar to those during export to Hong ...

Abstract This study investigated the effects of deep freezing and storage temperature (–50°C, –60°C, and –80°C) on the quality and freshness of lamb. To compare the qualities of deep frozen and stored lamb, fres...

Abstract The aim of this study was to determine meat quality characteristics and fatty acid composition of Korean native black goats (KNBG) finished on intensive feeding of alfalfa (ALF) and conventional feeding of comme...

Abstract The aim of this study is to evaluate the incidence of white striping abnormality and its consequences on the quality traits of raw and processed turkey breast (chemical composition, color traits, and water holdi...

Abstract This research investigated the physio-chemical and microbial quality characteristics of dry fermented sausage from selected Pediococcus strains: P. acidiliactici (PE1) and P. pentosaceus (PE2) as compared to com...

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 ...

Abstract Carcass vascular rinsing and chilling involves infusing a chilled isotonic solution (98.5% water and a blend of mono- and di-saccharides and phosphates) into the vasculature immediately upon exsanguination. Prim...

The objective of this study is to enhance the energy efficiency and environmental safety of boiler plants and engines equipped with waste heat recovery boilers. This objective is achieved by utilizing water-fuel emulsion...

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...

ABSTRACT Soil, water, and nutrient loss by water erosion are among the main factors leading to land degradation, decreasing soil productivity and the provision of ecosystem services. The Cerrado-Amazon ecotone in western...

Abstract The carcass size performances and the meat quality of Gannan and Sibu yak were determined using M. supraspinatus (SU), M. longissimus thoracis (LT) and M.quadriceps femoris (QF). It is found that Sibu yak had si...

ABSTRACT Oyster culture has benefited traditional coastal communities along the Amazon macrotidal mangrove coast of Pará state in Brazil since 2006. Currently, seven oyster culture units in five municipalities are expan...

In response to societal demands, the food industry constantly seeks innovations for its products. Active food packaging, developed from biopolymers incorporated with Pickering emulsions, is certainly one of these innovat...

Abstract With rapid advances in meat science in recent decades, changes in meat quality during the pre-slaughter phase of muscle growth and the post-slaughter process from muscle to meat have been investigated. Commonly ...

Abstract The assessment of physicochemical and biological conditions at five sites in Kasnazan impoundment water were conducted at monthly interval during August 2004 to February 2005, in order to know the degree of dete...

Abstract In order to investigate the use of oil in water gelled emulsion (GE) prepared with healthier oil combinations as beef fat replacer in the fresh chicken sausage formulations, four batches of fresh sausages were p...

Abstract The effects of wet-aging using a commercial refrigerator (CR, 4°C) and a pulsed electric field refrigerator (PEFR, 0°C and –1°C) on the quality of sous vide pork loin were analyzed. The moisture and fat con...

Abstract Background A sustainable and stability-indicating reversed-phase high-pressure liquid chromatography (RP-HPLC) method has been developed for the simultaneous estimation of chlorthalidone (CHL), Amlodipine (AML),...

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...

Abstract In the present study, comparative efficacy of natural as well as synthetic tenderizers on the quality characteristics of restructured spent hen meat slices (RSHS) was studied. Four different batches of RSHS viz....

Abstract The physicochemical characteristics and oxidative stability of wet-aged and dry-aged pork cuts were investigated at different aging periods (1, 7, 14 and 21 d). Samples were assigned into four groups in terms of...

Abstract Previous studies on dry aged beef, which substantially increases the value of low-grade raw beef and non-preferred cuts, are currently limited to the observation of aged beef changes in laboratory settings or un...

Abstract This study aimed to determine the suitable point of sale and consumption of different quality grade (QG) Hanwoo short loin during aging period, based on physicochemical, sensory, and microbiological quality. Sho...

Abstract Cacao has been shown to have antioxidant effects and health benefits. However, the applicability of cacao as a meat preservative has not been thoroughly evaluated. Here, we examined the effects of cacao nib extr...