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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...

ABSTRACT The aim of this study was to evaluate two sources of oil (soybean and fish) and four additional levels of vitamin E (0, 150, 250 and 350mg/kg diet) in breeder diets between the 42nd and 56th week of age and its ...

Abstract Cultured meat is one of the research areas currently in the spotlight in the agricultural and livestock industry, and refers to cells obtained from livestock that are proliferated and differentiated and processe...

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 Production of alternative proteins is crucial for the development of future protein resources. This study explored the creation of sustainable animal resources by combining extrusion molding and three-dimensiona...

Abstract It is believed that two main proteolytic systems are involved in the tenderization of meat: the cathepsins and the calpains. Many researchers consider the calpain system to be the major contributor to meat tende...

ABSTRACT The objective of the present study was to learn the characteristics that affect pork meat consumption in the Valley of Mexico Metropolitan Area. Qualitative regression models (Logit and Probit) were used, and a ...

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 Texture is a major challenge in addressing the need to find sustainable meat alternatives, as consumers desire alternative meat to have a sensory profile like meat. In this study, the fabrication of imitated mus...

ABSTRACT The aim of the study was to determine the effect varying feeding systems would have on meat quality and production. The study looked at 45 Dorper lambs which were subjected to three different feeding protocols r...

Abstract The gut microbiome is critical in human health, and various dietary factors influence its composition and function. Among these factors, animal products, such as meat, dairy, and eggs, represent crucial sources ...

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 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 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 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 Rapid population growth and a corresponding increase in the demand for animal-derived proteins have led to food supply challenges and the need for alternative and sustainable meat production methods. Therefore, ...

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 ...

Background and Aim: Brucellosis is a chronic infectious disease of cattle that may influence not only animal health but also the nutritional and sanitary quality of meat. While veterinary–sanitary implications of infec...

Abstract This study addresses the prevalent issue of meat species authentication and adulteration through a chemometrics-based approach, crucial for upholding public health and ensuring a fair marketplace. Volatile compo...

This investigation focused on the compilation and analysis of the incidence of foodborne diseases and foodborne outbreaks related to protein-based foods, published in official surveillance reports from the European Union...

Avaliou-se o efeito de níveis de lisina digestível sobre o desempenho e a composição de carcaça de suínos machos castrados de alto potencial genético para deposição de carne. Foram utilizados 80 animais com peso...

Abstract This study compared the physicochemical, sensory, and flavor-related properties of breast from two Korean native chicken (KNC) breeds, Woorimatdag No. 1 (WRMD1) and Woorimatdag No. 2 (WRMD2), to those of broiler...

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...

"En la actualidad, a nivel mundial, y local en la Argentina, está creciendo a gran ritmo el mercado de internet y los negocios online asociados. Este cambio de paradigma ha abierto las puertas a muchos modelos y enfoque...