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ones: hardness, pastiness, and chewiness being higher in the silverside. Intermuscular fat was also higher ( p ...
, and moisture content in raw meat were 0.37, 0.31, and −0.44, respectively (P < 0.001). As for raw meat , the chemical composition of the white cured-cooked meat was affected by age. The moisture content decreased ...
of their endogenous or exogenous origin , the fats present in meat products are the result of lipid molecules deposited in carcass tissues. These lipids are essential cellular components and through the combination ...
., 1999), which negatively affects the processing characteristics and sensory quality and acceptability of processed meat products (Warnants et al., 1998). Incorporation of n-3 PUFA into meat may lead ...
ABSTRACT To investigate rheological and chemical characteristics of the meat from Italian Heavy Draft horse, 24 foals (12 males and 12 females) were weaned at 6 mo, reared and fed in the same way ...
of the ‘African experience’ and the meat is also exported (Hoffman et al., 2003; 2005). At present, the large majority of African antelope that are harvested for export originate from wild animals that roam ...
) in a rotating fashion to ensure each aging period and test (shear force or consumer testing) was represented at each anatomical position. One additional steak (the ninth 2.5-cm steak) was cut for analysis of raw ...
which words come up most commonly as topics of discussion; and z-score standardization exposes words used with unusually intense focus.47 Based on raw frequency, the most common words in anatomical ...
continue to grow in popularity among consumers, due to desirable meat quality traits and increased sensory acceptability relative to pork from some high-lean crossbred lines. Purebred Berkshire pork has ...
for the meat industry in the Mediterranean area and of increasing interest in the United States (Ramos et al., 2007). In Italy, value of raw hams can account for nearly 30% of carcass market value (CRPA, 2010 ...
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