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Abstract The objective of this study was to determine the effects of quality grade (QG), and back-fat thickness on the carcass traits and meat quality properties of Hanwoo steers. Fifty carcasses were sorted into two QG ...

Os objetivos neste trabalho foram avaliar as características de qualidade da carne, a composição centesimal e os componentes lipídicos (colesterol e ácidos graxos) do músculo longissimus thoracis de bovinos Angus (...

ABSTRACT This study evaluated the effects of crude glycerin (CG) supplied separately from the other dietary ingredients to goats during the feedlot and in the pre-slaughter lairage on the nutrient intake, performance, be...

Abstract This study was conducted to investigate the physicochemical properties of hams obtained from loin and tenderloin cuts from standard pigs and sows. pH levels of loin ham before cooking, standard pig was significa...

Abstract Objectives Cerastium davuricum Fisch. ex Spreng. is distributed in European Russia to Mongolia and West Himalaya, and leaves are traditionally used for cooking and drying. Unfortunately, there have not been enou...

Abstract The effects of presalting conditions (storage temperature and duration) with/without sodium tripolyphosphate (STPP) on the color and pigment characteristics of cooked ground chicken breast were investigated. Mea...

Abstract The processing characteristics of freeze-dried pork powder as raw meat for comminuted meat products were compared with those of freeze-thawed pork. The tertiary structural properties, oxidation, and solubility o...

Abstract Iron plays a crucial role in the body, despite being a micronutrient. Prolonged iron deficiency can lead to serious health problems, including anemia. This study aimed to optimize different processing methods an...

The need for sustainable protein alternatives has led to an exploration of edible insects as meat extenders. This study investigated the feasibility of reducing beef content in burgers by incorporating insect-based ingre...

It is widely known that traditional northern hunter–gatherers such as the Inuit included putrid meat, fish, and fat in their diet, although the ubiquity and dietary importance of decomposing animal foods seem often to ...

Abstract In this study, the effect of sodium chloride (salt) concentration and phosphate on the quality properties of samgyetang was investigated. Increasing the salt concentration by 0.5% increased the moisture and ash ...

Abstract The effects of phosphate alternatives on meat quality in marinated chicken were investigated with the application of chilling and freezing. Breast muscles were injected with solution of the green weight containi...

The current study was carried out to perform QTL mapping on swine chromosome 6 (SSC6) associated to meat quality traits. The F2 population was produced by outbreed crossing using two native Brazilian breed Piau boars and...

Abstract Salmonellosis caused by chicken consumption has been a critical issue in food safety worldwide, including in Korea. The probability of illness from consumption of chicken was simulated in study, based on the rec...

The depletion of non-renewable fossil energy reserves is the main reason for this research to develop renewable energy as a substitute for diesel fuel. One of the alternatives studied is the production of biodiesel from ...

Abstract The objective of this study was to characterize the meat quality traits that affect the texture and savory taste of Ufipa indigenous chickens by comparing the proximate composition, physical characteristics, col...

Abstract The effect of hot-air dried Lentinula edodes pileus (DLE) on the quality and organoleptic properties of rolled-dumplings was evaluated. DLE was prepared by drying at 60°C for 24 h and added (Non, 7%, and 9%) to...

Abstract This study investigated the possible improvement in the antioxidative status and quality characteristics of ready-to-eat (RTE) Samgyetang after adding various black garlic (BG) extracts. The antioxidant activity...

Abstract The effects of pork back fat (PBF) substitution with various concentrations of rice bran oil (RBO) (50%, 45%, 40% and 35%) on the physicochemical characteristics and sensory attributes of emulsion-type pork saus...

Abstract The purpose of this study was to investigate the quality of duck ham formulated with duck skin through the pre-emulsification process. The experiments to investigate the quality characteristics of duck ham were ...

Several archaeological black earth (ABE) sites occur in the Amazon region. They contain fragments of ceramic artifacts, which are very important for the archaeological purpose. In order to improve the archaeological stud...

The effects of replacing Tifton hay with castor bean hulls (0, 33, 66 and 100%) on the leg tissue composition, chemical composition, physicochemical parameters and sensorial traits of sheep meat were studied. A total of ...

ABSTRACT This study evaluated different crosses for sustainable beef production in the Meio-Norte, Brazil. Thirty-four cattle [seven Curraleiro Pé-duro (CPD), six Nellore (NEL), seven F 1 ( ½ NEL + ½ CPD ), seven ...

En este trabajo propongo analizar el rol asignado a las mujeres peronistas y a las unidades básicas femeninas del Partido Peronista Femenino como promotoras del ahorro y la economía doméstica dentro del Plan Económic...