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An Overview of Meat Industry in Sri Lanka: A Comprehensive Review

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An Overview of Meat Industry in Sri Lanka: A Comprehensive Review

Amali U. Alahakoon et al · Springer Nature · 2016 · ISSN 2636-0772

Abstract Livestock is considered as one of the most important segments in agriculture since animal husbandry was practiced for centuries as a backyard system by rural families. Livestock plays as a powerful tool in rural...

LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng

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Effects of Humectant and Roasting on Physicochemical and Sensory Properties of Jerky Made from Spent Hen Meat

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Effects of Humectant and Roasting on Physicochemical and Sensory Properties of Jerky Made from Spent Hen Meat

Supaluk Sorapukdee et al · Springer Nature · 2016 · ISSN 2636-0772

Abstract This study was carried out to develop jerky product utilizing spent hen meat. Manipulation of water activity (aw) of semi-dried meat with the addition of humectants (glycerol and sorbitol at the concentration of...

LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng

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Inhibiting the Growth of Escherichia coli O157:H7 in Beef, Pork, and Chicken Meat using a Bacteriophage

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Inhibiting the Growth of Escherichia coli O157:H7 in Beef, Pork, and Chicken Meat using a Bacteriophage

Jina Seo et al · Springer Nature · 2016 · ISSN 2636-0772

Abstract This study aimed to inhibit Escherichia coli (E. coli) O157:H7 artificially contaminated in fresh meat using bacteriophage. Among 14 bacteriophages, the highly lytic bacteriophage BPECO19 strain was selected to ...

LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng

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The Breed and Sex Effect on the Carcass Size Performance and Meat Quality of Yak in Different Muscles

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The Breed and Sex Effect on the Carcass Size Performance and Meat Quality of Yak in Different Muscles

Li Zhang et al · Springer Nature · 2016 · ISSN 2636-0772

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...

LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng

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Postmortem Aging of Beef with a Special Reference to the Dry Aging

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Postmortem Aging of Beef with a Special Reference to the Dry Aging

Muhammad I. Khan et al · Springer Nature · 2016 · ISSN 2636-0772

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 ...

LCC TENDOkZvb2QgcHJvY2Vzc2luZyBhbmQgbWFudWZhY3R1cmU~; LCC:Animal cultureIdioma eng

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