Journal articles on the topic 'Processed meat quality'
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Onwuzuruike, Uzochukwu, Joel Ndife, and Innocent Okwunodulu. "INFLUENCE OF MEAT TYPE ON PROCESSED MEAT (KILISHI) QUALITY." FUDMA JOURNAL OF SCIENCES 6, no. 2 (May 11, 2022): 160–68. http://dx.doi.org/10.33003/fjs-2022-0602-904.
Full textCosgrove, Meadhbh, Albert Flynn, and Máiréad Kiely. "Consumption of red meat, white meat and processed meat in Irish adults in relation to dietary quality." British Journal of Nutrition 93, no. 6 (June 2005): 933–42. http://dx.doi.org/10.1079/bjn20051427.
Full textHassanien, Fatin, Shaltout Fahim, Hashim Mohammed, Lamiaa Lotfy, and Hatem El- Nagar. "Quality assurance of some locally processed meat products." Benha Veterinary Medical Journal 34, no. 1 (March 1, 2018): 41–47. http://dx.doi.org/10.21608/bvmj.2018.53519.
Full textTeixeira, Alfredo, Severiano Silva, Cristina Guedes, and Sandra Rodrigues. "Sheep and Goat Meat Processed Products Quality: A Review." Foods 9, no. 7 (July 20, 2020): 960. http://dx.doi.org/10.3390/foods9070960.
Full textSchnettler, Berta, Néstor Sepúlveda, Silvana Bravo, Klaus G. Grunert, and Clementina Hueche. "Consumer acceptance of a functional processed meat product made with different meat sources." British Food Journal 120, no. 2 (February 5, 2018): 424–40. http://dx.doi.org/10.1108/bfj-04-2017-0211.
Full textToohey, E. S., and D. L. Hopkins. "Eating quality of commercially processed hot boned sheep meat." Meat Science 72, no. 4 (April 2006): 660–65. http://dx.doi.org/10.1016/j.meatsci.2005.09.016.
Full textUrsachi, Claudiu Ștefan, Simona Perța-Crișan, and Florentina-Daniela Munteanu. "Strategies to Improve Meat Products’ Quality." Foods 9, no. 12 (December 17, 2020): 1883. http://dx.doi.org/10.3390/foods9121883.
Full textCarvalho, Aline Martins de, Chester Luiz Galvão César, Regina Mara Fisberg, and Dirce Maria Lobo Marchioni. "Excessive meat consumption in Brazil: diet quality and environmental impacts." Public Health Nutrition 16, no. 10 (August 16, 2012): 1893–99. http://dx.doi.org/10.1017/s1368980012003916.
Full textMALDONADO-SIMAN, E., R. BERNAL-ALCÁNTARA, J. A. CADENA-MENESES, J. R. ALTAMIRANO-CÁRDENAS, and P. A. MARTINEZ-HERNÁNDEZ. "Implementation of Quality Systems by Mexican Exporters of Processed Meat." Journal of Food Protection 77, no. 12 (December 1, 2014): 2148–52. http://dx.doi.org/10.4315/0362-028x.jfp-14-003.
Full textShan, Liran Christine, Aine Regan, Frank J. Monahan, Chenguang Li, Celine Murrin, Fiona Lalor, Patrick G. Wall, and Aine McConnon. "Consumer views on “healthier” processed meat." British Food Journal 118, no. 7 (July 4, 2016): 1712–30. http://dx.doi.org/10.1108/bfj-11-2015-0447.
Full textBarbut, Shai, and Emily M. Leishman. "Quality and Processability of Modern Poultry Meat." Animals 12, no. 20 (October 14, 2022): 2766. http://dx.doi.org/10.3390/ani12202766.
Full textGagaoua, Mohammed, Vânia Zanella Pinto, Gülden Göksen, Laura Alessandroni, Melisa Lamri, Amira Leila Dib, and Fatma Boukid. "Electrospinning as a Promising Process to Preserve the Quality and Safety of Meat and Meat Products." Coatings 12, no. 5 (May 8, 2022): 644. http://dx.doi.org/10.3390/coatings12050644.
Full textMcClements, David Julian, Jochen Weiss, Amanda J. Kinchla, Alissa A. Nolden, and Lutz Grossmann. "Methods for Testing the Quality Attributes of Plant-Based Foods: Meat- and Processed-Meat Analogs." Foods 10, no. 2 (January 27, 2021): 260. http://dx.doi.org/10.3390/foods10020260.
Full textMurcia, M. Antonia, Clemente Cano, and Jorge Bretón. "FT-IR spectroscopy as a tool for the study of the quality of processed meat products." Grasas y Aceites 45, no. 5 (October 30, 1994): 297–99. http://dx.doi.org/10.3989/gya.1994.v45.i5.1015.
Full textEmam,, O. "QUALITY-PROPERTIES EVALUATION OF BURGERS PROCESSED FROM SPENT -LAYING HENS MEAT." Journal of Food and Dairy Sciences 28, no. 6 (June 1, 2003): 4823–34. http://dx.doi.org/10.21608/jfds.2003.244690.
Full textLabazava, I. E., E. I. Kozeltsava, and E. A. Piatrova. "QUALITY ASSESMENT OF MEAT PRODUCT BY MICROBIOLOGICAL INDICATORS." Food Industry: Science and Technology 13, no. 4(50) (June 15, 2020): 95–102. http://dx.doi.org/10.47612/2073-4794-2020-13-4(50)-95-102.
Full textAkbari-adergani, Behrouz, Behrouz Akbari-adergani, Neda Sallak, Neda Sallak, Gholamreza Jahed khaniki, Gholamreza Jahed khaniki, Noushin Rastkari, Noushin Rastkari, Parisa Sadighara, and Parisa Sadighara. "Effect of sodium bicarbonate residue on some characteristics of processed meat products." Foods and Raw Materials 6, no. 2 (December 20, 2018): 249–55. http://dx.doi.org/10.21603/2308-4057-2018-2-249-255.
Full textDelgado-Pando, Gonzalo, Carlos Álvarez, and Lara Morán. "From Farm to Fork: New Strategies for Quality Evaluation of Fresh Meat and Processed Meat Products." Journal of Food Quality 2019 (November 14, 2019): 1–2. http://dx.doi.org/10.1155/2019/4656842.
Full textSchulz, E., B. Jensen, and E. Celerynova. "Automated turbidimetry for rapid determination of the bacteriological quality of raw meat and processed meat products." International Journal of Food Microbiology 6, no. 3 (May 1988): 219–27. http://dx.doi.org/10.1016/0168-1605(88)90014-1.
Full textIvanovic, Snezana, Slobodan Lilic, Miroslav Zujovic, and Ivan Pavlovic. "Organoleptic properties of Lamb meat: Factor of quality." Veterinarski glasnik 58, no. 3-4 (2004): 351–58. http://dx.doi.org/10.2298/vetgl0404351i.
Full textMuzayyanah, M. A. U., A. Triatmojo, and B. Guntoro. "The consumer preferences for processed meat products based on choice brand priorities." IOP Conference Series: Earth and Environmental Science 1001, no. 1 (March 1, 2022): 012024. http://dx.doi.org/10.1088/1755-1315/1001/1/012024.
Full textSelvan, P., and R. Gayathri. "Quality Assessment of Traditionally Processed Kola, a Deli Meat of Tamil Nadu." International Journal of Current Microbiology and Applied Sciences 8, no. 06 (June 10, 2019): 3282–88. http://dx.doi.org/10.20546/ijcmas.2019.806.391.
Full textDevadason, I. Prince, A. S. R. Anjaneyulu, S. K. Mendirtta, and T. R. K. Murthy. "Quality and shelf life of buffalo meat blocks processed in retort pouches." Journal of Food Science and Technology 51, no. 12 (January 30, 2013): 3991–97. http://dx.doi.org/10.1007/s13197-012-0895-5.
Full textRiihonen, L., J. Laine, and P. Linko. "Mechanically deboned meat." Agricultural and Food Science 62, no. 5 (December 1, 1990): 369–80. http://dx.doi.org/10.23986/afsci.72911.
Full textSalama, Hatem Ali, Ahmed Noah Badr, Manal F. Elkhadragy, Ahmed Mohamed Said Hussein, Ibrahim Abdel-Salam Shaban, and Hany M. Yehia. "New Antifungal Microbial Pigment Applied to Improve Safety and Quality of Processed Meat-Products." Microorganisms 9, no. 5 (May 4, 2021): 989. http://dx.doi.org/10.3390/microorganisms9050989.
Full textStrashynskyi, Ihor, Vasil Pasichnyi, Tatiana Shevchenko, and Anton Karapalov. "FORMATION OF FUNCTIONAL INDICATORS OF MEAT SLAUGHTERED ANIMALS." ГРААЛЬ НАУКИ, no. 6 (July 4, 2021): 125–29. http://dx.doi.org/10.36074/grail-of-science.25.06.2021.023.
Full textDragin, S., P. Chrenek, B. Stancic, A. Bozic, and M. M. Petrovic. "Effect of transgenesis on quality and yield of rabbit meat." Biotehnologija u stocarstvu 26, no. 3-4 (2010): 245–57. http://dx.doi.org/10.2298/bah1004245d.
Full textLamri, Melisa, Tanima Bhattacharya, Fatma Boukid, Imene Chentir, Amira Leila Dib, Debashrita Das, Djamel Djenane, and Mohammed Gagaoua. "Nanotechnology as a Processing and Packaging Tool to Improve Meat Quality and Safety." Foods 10, no. 11 (October 29, 2021): 2633. http://dx.doi.org/10.3390/foods10112633.
Full textMoore, Dustin, Sabrina Noel, Xiyuan Zhang, Sameera Talegawker, Teresa Carithers, Adolfo Correa, Katherine Tucker, and Sherman Bigornia. "Effects of Dietary Quality on Associations of Meat Consumption with Cardiometabolic Biomarkers in the Jackson Heart Study." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 1457. http://dx.doi.org/10.1093/cdn/nzaa061_085.
Full textIssara, U., M. Suwannakam, and S. Park. "Effect of traditional fat replacement by oleogel made of beeswax and canola oil on processed meat (steak type) quality." Food Research 6, no. 5 (October 16, 2022): 289–99. http://dx.doi.org/10.26656/fr.2017.6(5).653.
Full textHwa, Sung-Hyun, Ji-Han Kim, Jung-Ho Kim, Hyun-Ju Jang, Min-Gu Ju, Wonyoung Cho, and Chi-Ho Lee. "Effect of Dietary Processed Sulfur on the Meat Quality in Pork under Aging." Korean Journal for Food Science of Animal Resources 36, no. 6 (December 31, 2016): 760–68. http://dx.doi.org/10.5851/kosfa.2016.36.6.760.
Full textRogers, S. A., L. T. Tan, J. A. Bicanic, and G. E. Mitchell. "The effect of bruised beef addition on the quality of processed meat products." Meat Science 33, no. 1 (January 1993): 51–59. http://dx.doi.org/10.1016/0309-1740(93)90093-w.
Full textKim, Seong-Yeon, Young-Sig Park, and Kun-Taek Park. "Safety and Physicochemical Quality Evaluation of Processed Meat Products Using Deep Sea Water." Journal of Food Hygiene and Safety 33, no. 6 (December 31, 2018): 460–65. http://dx.doi.org/10.13103/jfhs.2018.33.6.460.
Full textSánchez-Ortega, Irais, Blanca E. García-Almendárez, Eva María Santos-López, Aldo Amaro-Reyes, J. Eleazar Barboza-Corona, and Carlos Regalado. "Antimicrobial Edible Films and Coatings for Meat and Meat Products Preservation." Scientific World Journal 2014 (2014): 1–18. http://dx.doi.org/10.1155/2014/248935.
Full textScollan, Nigel D., Eleri M. Price, Sarah A. Morgan, Sharon A. Huws, and Kevin J. Shingfield. "Can we improve the nutritional quality of meat?" Proceedings of the Nutrition Society 76, no. 4 (September 25, 2017): 603–18. http://dx.doi.org/10.1017/s0029665117001112.
Full textRanitovic, Aleksandra, Lato Pezo, Olja Sovljanski, Ana Tomic, Dragoljub Cvetkovic, and Sinisa Markov. "Artificial neural network prediction of microbiological quality of beef minced meat processed for fast-food meals." IOP Conference Series: Earth and Environmental Science 854, no. 1 (October 1, 2021): 012091. http://dx.doi.org/10.1088/1755-1315/854/1/012091.
Full textDewi, Eko Nurcahya, Ratna Ibrahim, and Nuzulia Yuaniva. "The Shelf- life of Seasoned Fish Meat Floss (Abon Ikan) Made from Red Tilapia (Oreochromis niloticus Trewavas)Processed by Different Frying Methods." Saintek Perikanan : Indonesian Journal of Fisheries Science and Technology 4, no. 2 (July 19, 2011): 6–12. http://dx.doi.org/10.14710/ijfst.6.2.6-12.
Full textKRAUTIL, FIONA L., and JOHN D. TULLOCH. "Microbiology of Mechanically Recovered Meat." Journal of Food Protection 50, no. 7 (July 1, 1987): 557–61. http://dx.doi.org/10.4315/0362-028x-50.7.557.
Full textInguglia, Elena S., Daniel Granato, Joseph P. Kerry, Brijesh K. Tiwari, and Catherine M. Burgess. "Ultrasound for Meat Processing: Effects of Salt Reduction and Storage on Meat Quality Parameters." Applied Sciences 11, no. 1 (December 24, 2020): 117. http://dx.doi.org/10.3390/app11010117.
Full textGeiker, Nina Rica Wium, Hanne Christine Bertram, Heddie Mejborn, Lars O. Dragsted, Lars Kristensen, Jorge R. Carrascal, Susanne Bügel, and Arne Astrup. "Meat and Human Health—Current Knowledge and Research Gaps." Foods 10, no. 7 (July 5, 2021): 1556. http://dx.doi.org/10.3390/foods10071556.
Full textJakobsen, Marianne Uhre, Anette Bysted, Heddie Mejborn, Anders Stockmarr, and Ellen Trolle. "Intake of Unprocessed and Processed Meat and the Association with Cardiovascular Disease: An Overview of Systematic Reviews." Nutrients 13, no. 10 (September 22, 2021): 3303. http://dx.doi.org/10.3390/nu13103303.
Full textMejborn, Heddie, Sanne Pagh Møller, Lau Caspar Thygesen, and Anja Biltoft-Jensen. "Dietary Intake of Red Meat, Processed Meat, and Poultry and Risk of Colorectal Cancer and All-Cause Mortality in the Context of Dietary Guideline Compliance." Nutrients 13, no. 1 (December 23, 2020): 32. http://dx.doi.org/10.3390/nu13010032.
Full textVatanparast, Hassan, Naorin Islam, Mojtaba Shafiee, and D. Dan Ramdath. "Increasing Plant-Based Meat Alternatives and Decreasing Red and Processed Meat in the Diet Differentially Affect the Diet Quality and Nutrient Intakes of Canadians." Nutrients 12, no. 7 (July 9, 2020): 2034. http://dx.doi.org/10.3390/nu12072034.
Full textHam, Youn-Kyung, Hyun-Wook Kim, Ko-Eun Hwang, Dong-Heon Song, Yong-Jae Kim, Yun-Sang Choi, Beom-Seok Song, Jong-Heum Park, and Cheon-Jei Kim. "Effects of irradiation source and dose level on quality characteristics of processed meat products." Radiation Physics and Chemistry 130 (January 2017): 259–64. http://dx.doi.org/10.1016/j.radphyschem.2016.09.010.
Full textKim, Se-Myung, Tae-Kyung Kim, Hyun-Wook Kim, Samooel Jung, Hae In Yong, and Yun-Sang Choi. "Quality Characteristics of Semi-Dried Restructured Jerky Processed Using Super-Heated Steam." Foods 10, no. 4 (April 2, 2021): 762. http://dx.doi.org/10.3390/foods10040762.
Full textOjeda-Piedra, Sergio A., María L. Zambrano-Zaragoza, Ricardo M. González-Reza, Claudia I. García-Betanzos, Samantha A. Real-Sandoval, and David Quintanar-Guerrero. "Nano-Encapsulated Essential Oils as a Preservation Strategy for Meat and Meat Products Storage." Molecules 27, no. 23 (November 24, 2022): 8187. http://dx.doi.org/10.3390/molecules27238187.
Full textEchegaray, Noemí, Abdo Hassoun, Sandeep Jagtap, Michelle Tetteh-Caesar, Manoj Kumar, Igor Tomasevic, Gulden Goksen, and Jose Manuel Lorenzo. "Meat 4.0: Principles and Applications of Industry 4.0 Technologies in the Meat Industry." Applied Sciences 12, no. 14 (July 10, 2022): 6986. http://dx.doi.org/10.3390/app12146986.
Full textHändel, Mina Nicole, Jeanett Friis Rohde, Ramune Jacobsen, and Berit Lilienthal Heitmann. "Processed Meat Consumption and the Risk of Cancer: A Critical Evaluation of the Constraints of Current Evidence from Epidemiological Studies." Nutrients 13, no. 10 (October 14, 2021): 3601. http://dx.doi.org/10.3390/nu13103601.
Full textMasuku, Mustamin A., Misran Lawani, and Erna Umasugi. "Study of Organoleptic Nutmeg Fruit Dodol Quality." Agrikan: Jurnal Agribisnis Perikanan 13, no. 2 (December 11, 2020): 486–92. http://dx.doi.org/10.29239/j.agrikan.13.2.486-492.
Full textBhat, Mohammad Mansoor, Heena Jalal, Parveez Ahmad Para, and Subha Ganguly. "Effect of Meat Processing and Cooking on DNA Extraction and Detection of Meat Adulteration in Mutton Rista (Kashmiri Meat Product)." Indian Journal of Nutrition and Dietetics 53, no. 4 (December 1, 2016): 459. http://dx.doi.org/10.21048/ijnd.2016.53.4.8403.
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