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Статті в журналах з теми "Processed meat quality"
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.
Повний текст джерелаCosgrove, 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.
Повний текст джерелаHassanien, 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.
Повний текст джерелаTeixeira, 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.
Повний текст джерелаSchnettler, 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.
Повний текст джерелаToohey, 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.
Повний текст джерелаUrsachi, 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.
Повний текст джерелаCarvalho, 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.
Повний текст джерелаMALDONADO-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.
Повний текст джерелаShan, 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.
Повний текст джерелаДисертації з теми "Processed meat quality"
Hullberg, Anja. "Quality of processed pork : influence of RN genotype and processing conditions /." Uppsala : Dept. of Food Science, Swedish Univ. of Agricultural Sciences, 2004. http://epsilon.slu.se/a438.pdf.
Повний текст джерелаTlhong, Tumelo Maud. "Meat quality of raw and processed guinea fowl (Numeda meleagris)." Thesis, Stellenbosch : Stellenbosch University, 2008. http://hdl.handle.net/10019.1/1898.
Повний текст джерелаThe purpose of this study was to investigate the chemical composition mineral and cholesterol content of the different cuts (breast, drumstick and thigh) of raw guinea fowl meat. The study also aimed at establishing the effect of cooking method on guinea fowl quality attributes by investigating the effect of different cooking methods on the chemical composition and sensory attributes of the different cuts. The effect of injecting a brine solution on the chemical composition and sensory attributes were also investigated. There were no differences in terms of moisture content of the various cuts raw guinea fowl meat The breast had significantly higher protein content when compared to drumstick and thigh (P<0.05). The fat content was similar for all the cuts (P>0.05). Whilst the drumstick had significantly the lowest value for ash content when compared to the thigh. Saturated fatty acids (SFAs) and total unsaturated fatty acids (TUFAs) were not different (P>0.05) in all the cuts. Drumstick had significantly higher monounsaturated fatty acids compared to other cuts (P<0.05), and it had the highest polyunsaturated fatty acids (P<0.05). The breast had the lowest (P<0.05) n-6 fatty acid value (44.25) and had relatively the lowest Polyunsaturated:Saturated (P:S) fatty acid ratio of 1.74 when compared to the other cuts. High n-6:n-3 ratios, ranging from 7.05 to 16.58, were also found in all the cuts. Cholesterol was lowest (P<0.05) in the breast. Seventeen amino acids were found, including the eight of the nine essential amino acids. Significant differences were found in amino acid values for the different cuts. Values of iron were significantly higher in the drumstick and thigh cuts (P<0.05), whilst drumstick had the highest zinc content of all the cuts (P<0.05). On investigating the effect of three cooking methods (baking-bag, foil-wrap, open-roasting at 140ºC for 65 minutes) on the chemical composition, the open-roasting method produced higher moisture content (P<0.05) consistently for all cuts, with the breast having the highest and the drumstick the lowest (P<0.05). The moisture content of the baking-bag method on the other hand was consistently the lowest (P>0.05). This effect was significant for the breast, which had lost the most moisture (P<0.05). The baking-bag method consistently resulted in a higher protein content, which is attributed to the higher moisture loss (P<0.05) in comparison with the other methods, resulting in a more concentrated product. With regard to the fat content no effect resulting from the cooking methods could be observed (P>0.05), but the cuts’ natural fat content was reflected especially in the open–roasting method (P<0.05) giving further support to the understanding that the open-roasting method indeed made the least inroads on the chemical composition of guinea fowl meat under these restraints: controlled for cooking time and temperature, internal temperature not controlled. All the cuts cooked according to all the methods, had the favourable >0.4 Polyunsaturated:Saturated fatty acids (P:S) ratio, ranging from 0.91 to 1.42 between cuts and treatments. The n-6:n-3 ratio was below the recommended beneficial value, namely <4:1, in all the cuts irrespective of all the cooking methods, ranging from 2.47 to 3.08. The study of the effect of the three cooking methods (baking-bag, foil-wrap and open-roast) on the sensory attributes of the breast meat revealed that aroma-intensity of the three cooking treatments did not differ significantly (P>0.05). Foil-wrap produced a more tender and juicier product (P<0.05), while, when using the baking-bag method, values for flavour decreased (P<0.05). It is proposed that a higher internal temperature (which was not controlled) was attained when using the baking-bag method (temperature and time controlled) resulting in loss of volatile flavour components. The effect of the three cooking methods (baking-bag, foil-wrap and open-roast) on the proximate composition (moisture, protein, fat and ash) of raw and cooked breast meat was investigated. As anticipated raw breast meat had higher moisture content (74.55%, P<0.05) than the cooked cuts, with open-roasting showing the highest (68.55%) value and foil-wrap close second (68.12%). These values differed significantly from the baking-bag method (66.06%, P<0.05). An investigation on the effect of brine infusion on the sensory attributes and chemical composition (proximate and fatty acid composition, and mineral content) of breast meat, baked in foil-wrap, was carried out using descriptive sensory analysis with the injected breast and the control as variable. There were no significant differences (P>0.05) between the injected and the control samples for any of the sensory attributes of aroma, tenderness, initial juiciness, sustained juiciness and flavour. Judge:treatment variations were observed for all the attributes, and samples differed for all attributes except for aroma. It is proposed that the use of the hand injector could not effectively distribute the brine solution, hence the recommendation to repeat the experiment using an electronic multineedle-injector. No effect was observed for the proximate composition (P>0.05). Further research pertaining to cooking methods of meat of free-range guinea fowl is recommended to address certain issues that have been highlighted.
Li, Zhen. "Epidemiological Study of Diet, Obesity and Asthma in the French EGEA Study." Thesis, Université Paris-Saclay (ComUE), 2017. http://www.theses.fr/2017SACLS087/document.
Повний текст джерелаThe general aim of the thesis was to study the role of diet and obesity in asthma, while accounting for potential mediators in these analyses.The first part of the thesis aimed to investigate the role of dietary factors in asthma at a “macro-level”, considering body mass index (BMI) as a potential mediator, and to evaluate effect modification by smoking. We first focused on processed meat intake, a recent carcinogen. Among 971 participants from the Epidemiological study on the Genetics and Environment of Asthma, bronchial hyperresponsiveness and atopy (EGEA), analysis showed that high processed meat intake (at least 4 servings/week) was associated with worsening asthma symptoms over time, through a direct effect and to a lesser extent an effect mediated by BMI. We then focused on the overall diet quality assessed by the Alternate Healthy Eating Index 2010. Among 969 participants from the EGEA study, the analyses showed that a greater adherence to a better diet quality was associated with improved asthma symptoms over time in never smokers only and was not mediated through BMI. The second part of the thesis aimed to better understand the association between obesity and asthma at a “micro-level”, considering leptin, an inflammatory biological marker related to obesity, as a mediator. Including 331 participants from the EGEA study with current asthma at baseline, analysis showed that high body adiposity estimated by different measures was associated with persistent asthma activity, likely mediated by leptin
Kebakile, Martin Mosinyi. "Sorghum dry-miling processes and their influence on meal and porridge quality." Pretoria [s.n.], 2008. http://upetd.up.ac.za/thesis/available/etd-01152009-165345.
Повний текст джерелаRadwan, Badreddin. "Treatment of a Liquid Al-Si Alloy : Quality Control and Comparison of Two Melt Degassing Processes." Thesis, Tekniska Högskolan, Jönköping University, JTH, Material och tillverkning, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-48236.
Повний текст джерелаBretz, Karen Riggs Shelley Ann. "An actor-partner interdependence model of attachment processes, conflict resolution, and psychological abuse on relationship quality in a community sample of heterosexual couples." [Denton, Tex.] : University of North Texas, 2009. http://digital.library.unt.edu/permalink/meta-dc-9932.
Повний текст джерелаMcGinn, H. J. "An evaluation of six novel processes to treat wastewater and sludge employed by Northern Ireland Water Service to meet higher effluent quality standards." Thesis, Ulster University, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.428610.
Повний текст джерелаSalvino, Alanne Tamize de Medeiros. "Processamento da carne-de-sol com carne maturada: qualidade sensorial e textura." Universidade Federal da Paraíba, 2011. http://tede.biblioteca.ufpb.br:8080/handle/tede/4004.
Повний текст джерелаCoordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES
Sun meat is a widely accepted foodstuff in the Brazilian northeast, with processing generally carried out by hand by small producers who, due to the absence of specific legislation, show differences in their acquisition processes, which influences the final quality with considerable variation in its physical-chemical, microbiological and sensory aspects. This study aimed to characterize the sun meat processing commercialized in the municipality of João Pessoa/PB through structured interviews with shopkeepers and producers and to evaluate the physical-chemical, microbiological and sensory characteristics of sun meat processed with previously matured raw material compared to sun meat commercialized in the municipality of João Pessoa/PB. Three sun meat samples were evaluated, with two being processed at pilot scale, differentiated by the previous treatment of the raw material, one being traditional and the other having matured previously during 14 days. The samples were processed using the commercial cut inside round (m. semimenbranosus e m. adductor femoris), following the processing stages (preparation of the raw material, salting, washing, drying and refrigeration) in accordance with the survey carried out among the producers of the city of João Pessoa/PB. The processed samples were compared with a commercial sample from the city of João Pessoa/PB, which were evaluated in relation to its physical-chemical quality: composition, centesimal composition, chlorates, water activity (Aa), pH, water retention capacity (CRA), color (L*, a*, b*) and shear force with a Warner-Bratzler blade, microbiological analysis (total coliforms and thermotolerant bacteria, Salmonella sp e Estafilococos coagulase positiva) and sensory analysis, by trained panelists, and, acceptance by potential consumers. 79 shopkeepers were interviewed in 15 visited establishments of which, 31,6% process their own sun meat they commercialize, and the slaughterhouses operation was checked (39,2%) regarding the supply of sun meat commercialized in these establishments. A similarity in the processing techniques of processed sun meat was observed for both small producers and slaughterhouses, however, a lack of standardization of operations was found in relation to the type and salting time and the way in which drying was realized in the sun meat processing. The maturing process did not influence the physical-chemical, nor the microbiological quality of the sun meat, not being different from the traditional, nor the commercial sun meat. However, the addition of sodium chlorate and the salting time of the present study were sufficient to reduce the humidity and to increase the chlorate concentrations of the products, but these variations were not sufficient to reduce the Aa, no difference was observed (p≥ 0,05) between the raw material and the products. However, low content of chlorates between 2,49 and 4,66, elevated. Aa between 0,94 and 0,95 and pH between 5,8 and 6,1 show the high perishability of the product, which should have double attention for the use of good practices during its processing, using matured raw material. The maturing process also did not influence the sensory quality of the sun meat, not having any difference (p≥ 0,05), according to both the trained panelists and the acceptance test, where the three samples obtained an acceptance rate of over 60%. The maturing process did not produce the expected effects. Therefore, further study with longer maturing times, and, or, new techniques with the intent of providing even greater tenderness of the sun meat, is recommended.
A carne-de-sol é um alimento de ampla aceitação no Nordeste brasileiro, com processamento, na grande maioria, realizado artesanalmente por pequenos produtores que devido à ausência de legislação específica, apresentam variações no seu processo de obtenção, influenciando na sua qualidade final. Objetivou-se neste trabalho caracterizar o processamento da carne-de-sol comercializada no município de João Pessoa/PB, por meio de entrevista estruturada junto aos comerciantes e produtores, e avaliar as características físico-químicas, microbiológicas e sensoriais da carne-de-sol processada com matéria-prima previamente maturada comparada com carne-de-sol comercial do município de João Pessoa/PB. Foram avaliadas três amostras de carne-de-sol, sendo duas processadas em escala piloto, diferenciadas pelo tratamento prévio da matéria-prima, sendo uma tradicional e a outra previamente maturada por 14 dias. As amostras foram processadas usando o corte comercial coxão mole (m. semimenbranosus e m. adductor femoris), seguindo as etapas de processamento (preparação da matéria-prima, salga, lavagem, secagem e refrigeração) de acordo com o levantamento realizado junto aos produtores da cidade de João Pessoa/PB. As amostras processadas foram comparadas com uma amostra comercial da cidade de João Pessoa/PB, que foram avaliadas quanto à qualidade físico-química: composição centesimal, cloretos, atividade de água (Aa), pH, capacidade de retenção de água (CRA), cor (L*, a*, b*) e força de cisalhamento; análise microbiológica (coliformes totais e termotolerantes, Salmonella sp e Estafilococos coagulase positiva) e análise sensorial, por provadores treinados e, aceitação por potenciais consumidores.Verificou-se que 31,6% dos comerciantes processam a própria carne-de-sol que comercializam; 16,5% são provenientes de pequenos produtores e 39,2% de frigoríficos. Não foram observadas variações nas técnicas de processamento entre os pequenos produtores e os frigoríficos, no entanto, verificou-se a falta de padronização entre as operações em relação ao tipo e tempo de salga e a forma de secagem realizada no processamento das carnes-de-sol. O processo de maturação não influenciou na qualidade físico-química e microbiológica da carne-de-sol, não diferenciando da carne-de-sol tradicional, nem da comercial. A adição de cloreto de sódio e o tempo de salga do presente estudo foram suficientes para reduzir a umidade e aumentar as concentrações de cloretos dos produtos, porém, estas variações não foram suficientes para reduzir a Aa, não sendo observada diferença (p ≥ 0,05) entre as matérias-primas e os produtos. O processo de maturação também não influenciou na qualidade sensorial da carne-de-sol, não havendo diferença (p ≥ 0,05) tanto pelo painel treinado quanto pelo teste de aceitação, onde as três amostras obtiveram aceitação superior a 60%. O processo de maturação não surtiu o efeito esperado, recomendando-se novos estudos com maior tempo de maturação e, ou, novas técnicas com o intuito de proporcionar uma maior maciez da carne-de-sol.
Mesanovic, Diana, Dijana Rubil, and Beatrice Rylander. "A Conjoint based study on meat preferences. The effect of Country-of-Origin, Price, Quality and Expiration date on the consumer decision making process." Thesis, Jönköping University, JIBS, EMM (Entrepreneurship, Marketing, Management), 2009. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-11589.
Повний текст джерелаThis study will examine the importance of Country-of-Origin, Price, Quality and Expiration date, in the consumer decision making process for fresh meat. Country-of-Origin has earlier been investigated, however the research has been focusing on manipulating one single cue. With the recent scandals in the fresh meat industry, were animals being abused and expiration dates being changed, it is interesting to investigate how important the consumers find the four attributes; Country-of-Origin, price, quality and expiration date.In order to answer the research questions, and fulfil the purpose, the authors will use a mix of different data collection methods. Qualitative data will be gathered by performing interviews and quantitative data will be gathered by conducting a pilot study and an experiment. The data will be retrieved with the use of SPSS 17.0 and the conjoint analysis procedure. Country-of-origin has been found to be the most preferred attribute for consumers in their purchasing process for fresh meat, closely followed by expiration date. The consumer did find price and quality to be of importance, however the attributes were not found to be as important as Country-of-Origin and expiration date. As Country-of-Origin was found to be the most significant attribute for consumers in their decision making process, this indicates that the consumers are ethnocentric in their behaviour, i.e. they consider their own country and culture to be above others, which leads to a purchase of Swedish meat. It has also been found that the purchasing process of fresh meat is of great complexity, especially with the negative attention the fresh meat industry has induced.
Saeedi, Kawther Abdulelah. "QRMF : a multi-perspective framework for quality requirements modelling." Thesis, University of Manchester, 2014. https://www.research.manchester.ac.uk/portal/en/theses/qrmf-a-multiperspective-framework-for-quality-requirements-modelling(7e02e8f6-7abb-4179-84f0-8ea1581fadb2).html.
Повний текст джерелаКниги з теми "Processed meat quality"
Kerry, John, and Joseph Kerry. Processed meats: Improving safety, nutrition and quality. Oxford: Woodhead Pub., 2011.
Знайти повний текст джерелаUnited States. Food Safety and Inspection Service. Generic HACCP model for thermally processed, commercially sterile meat, and poultry products. Washington, DC: United States Dept. of Agriculture, Food Safety and Inspection Service, 1999.
Знайти повний текст джерелаUnited States. Food Safety and Inspection Service. Generic HACCP model for thermally processed, commercially sterile meat, and poultry products. Washington, DC: United States Dept. of Agriculture, Food Safety and Inspection Service, 1999.
Знайти повний текст джерелаUnited States. Food Safety and Inspection Service. Generic HACCP model for thermally processed commercially sterile meat and poultry products. Washington, D.C.]: U.S. Dept. of Agriculture, Food Safety and Inspection Service, 1997.
Знайти повний текст джерелаGill, C. O. Assessment of the preservative capabilities of storage and distribution processes. Ottawa: Research Branch, Agriculture Canada, 1993.
Знайти повний текст джерелаSteudel, Harold J. Manufacturing in the nineties: How to become a mean, lean, world-class competitor. New York: Van Nostrand Reinhold, 1992.
Знайти повний текст джерелаSidorenko, Oleg, and Ekaterina Zhukova. Technical Microbiology of animal products. ru: INFRA-M Academic Publishing LLC., 2020. http://dx.doi.org/10.12737/1071400.
Повний текст джерелаPlaskova, Nataliya. Methodology. ru: INFRA-M Academic Publishing LLC., 2022. http://dx.doi.org/10.12737/1842566.
Повний текст джерелаMaugeri, Giuseppe, and Graziano Serragiotto. L’insegnamento della lingua italiana in Giappone Uno studio di caso sul Kansai. Venice: Fondazione Università Ca’ Foscari, 2021. http://dx.doi.org/10.30687/978-88-6969-525-4.
Повний текст джерелаNHS Centre for Reviews & Dissemination., ed. Undertaking systematic reviews of research on effectiveness: CRD guidelines for those carryimg out or commissioning reviews. York: NHS Centre for Reviews & Dissemination, 1996.
Знайти повний текст джерелаЧастини книг з теми "Processed meat quality"
Kropf, Donald H. "Color Quality in Meat." In Color Quality of Fresh and Processed Foods, 267–92. Washington, DC: American Chemical Society, 2008. http://dx.doi.org/10.1021/bk-2008-0983.ch021.
Повний текст джерелаGouws, Pieter A., Nompumelelo Shange, and Louwrens C. Hoffman. "15. The microbial quality of black wildebeest (Connochaetes gnou) carcasses processed in a South African abattoir." In Game meat hygiene, 229–34. The Netherlands: Wageningen Academic Publishers, 2017. http://dx.doi.org/10.3920/978-90-8686-840-7_15.
Повний текст джерелаHwang, Cheng-An, and Xuetong Fan. "Processing, Quality and Safety of Irradiated and High Pressure-Processed Meat and Seafood Products." In Food Engineering Series, 251–78. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-10677-9_11.
Повний текст джерелаBaek, Hyung Hee. "Process Flavors." In Handbook of Meat, Poultry and Seafood Quality, 91–104. Oxford, UK: Blackwell Publishing Ltd., 2012. http://dx.doi.org/10.1002/9781118352434.ch7.
Повний текст джерелаGouws, Pieter A., Nompumelelo Shange, and Louwrens C. Hoffman. "14. Microbial quality of springbok (Antidorcas marsupialis) meat in relation to harvesting and production process." In Game meat hygiene, 223–28. The Netherlands: Wageningen Academic Publishers, 2017. http://dx.doi.org/10.3920/978-90-8686-840-7_14.
Повний текст джерелаRichards, Philip J., Siyu Wu, David B. Tinker, Mary V. Howell, and Christine E. R. Dodd. "Microbial quality of venison meat at retail in the UK in relation to production practices and processes." In Game meat hygiene in focus, 113–17. Wageningen: Wageningen Academic Publishers, 2011. http://dx.doi.org/10.3920/978-90-8686-723-3_7.
Повний текст джерелаHeidari, Farideh, Pericles Loucopoulos, and Zoubida Kedad. "A Quality-Oriented Business Process Meta-Model." In Lecture Notes in Business Information Processing, 85–99. Berlin, Heidelberg: Springer Berlin Heidelberg, 2011. http://dx.doi.org/10.1007/978-3-642-24175-8_7.
Повний текст джерелаYorke, Jon, and Lesley Vidovich. "A Meta-analysis of Policy Processes." In Learning Standards and the Assessment of Quality in Higher Education: Contested Policy Trajectories, 217–57. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-32924-6_10.
Повний текст джерелаElsayed, E. A., M. Gultekin, and J. H. Byun. "Shift Detections of Process Mean using Regression and Cross-Correlation Analyses." In Optimization in Quality Control, 279–300. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-6151-4_11.
Повний текст джерелаYang, Su-Fen, and Barry C. Arnold. "A Simple Approach for Monitoring Process Mean and Variance Simultaneously." In Frontiers in Statistical Quality Control 11, 135–49. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-12355-4_9.
Повний текст джерелаТези доповідей конференцій з теми "Processed meat quality"
Balbuena, Jose, Javier Hilario, Ismael Vargas, Ruth Manzanares, and Francisco Cuellar. "Design of a 2-DOF Delta Robot for Packaging and Quality Control of Processed Meat Products." In 2018 Latin American Robotic Symposium, 2018 Brazilian Symposium on Robotics (SBR) and 2018 Workshop on Robotics in Education (WRE). IEEE, 2018. http://dx.doi.org/10.1109/lars/sbr/wre.2018.00044.
Повний текст джерелаMartins, Paula Ventura, and Alberto Rodrigues da Silva. "PIT-ProcessM: A Software Process Improvement Meta-Model." In 2010 Seventh International Conference on the Quality of Information and Communications Technology (QUATIC). IEEE, 2010. http://dx.doi.org/10.1109/quatic.2010.76.
Повний текст джерелаChefranov, A. G., and A. Chefranov. "On Mean Throughput of One-Processor Systems." In 2006 IEEE International Conference on Automation, Quality and Testing, Robotics. IEEE, 2006. http://dx.doi.org/10.1109/aqtr.2006.254555.
Повний текст джерелаWu, Haizhou, Jie Yin, and Mark Richards. "Inhibitory Mechanisms of Quercetin Against Hemoglobin-mediated Lipid Oxidation in Washed Muscle Model." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/ituo9388.
Повний текст джерелаMackovejev, I. I., S. S. Kozak, V. S. Braguin, A. L. Mackovejeva, N. L. Dogadova, and A. V. Isayencko. "Poultry processing technological process factors and storage mode effects on meat quality." In SCIENTIFIC AND TECHNICAL SUPPORT EFFICIENCY AND QUALITY PRODUCTION OF AGRICULTURAL PRODUCTS. VNIIPP, 2019. http://dx.doi.org/10.30975/978-5-9909889-2-7-2019-1-1-141-147.
Повний текст джерелаCoulter, John P. "Cavity Specific Control of Melt Flow During Injection Molding Processes." In ASME 2003 International Mechanical Engineering Congress and Exposition. ASMEDC, 2003. http://dx.doi.org/10.1115/imece2003-55360.
Повний текст джерелаTomovic, Mileta M., and Stefan Drambarean. "Effect of Molten Metal Stream Shrouding in Minimizing Surface Turbulence." In ASME 2001 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 2001. http://dx.doi.org/10.1115/imece2001/met-25512.
Повний текст джерелаMastelini, Saulo Martiello, Matheus Camilo Da Silva, Ana Paula Ayub da Costa Barbon, and Sylvio Barbon Jr. "Marbling Grading Framework Applied on Meat Boutique Environment." In XII Simpósio Brasileiro de Sistemas de Informação. Sociedade Brasileira de Computação, 2016. http://dx.doi.org/10.5753/sbsi.2016.6005.
Повний текст джерелаMozolová, Lucia, Štefan Mozol, and Patrik Grznár. "Dynamic production planning in the concept of competency islands." In Průmyslové inženýrství. Západočeská univerzita v Plzni, 2021. http://dx.doi.org/10.24132/pi.2021.07927.162-167.
Повний текст джерелаJiang, Shunliang, Kerang Han, Ben Wang, Chuck Zhang, and Ahbijit Deshmukh. "Evaluation of Composite Boat Manufacturing Processes With Green Quality Function Deployment (GQFD)." In ASME 1997 International Mechanical Engineering Congress and Exposition. American Society of Mechanical Engineers, 1997. http://dx.doi.org/10.1115/imece1997-0026.
Повний текст джерелаЗвіти організацій з теми "Processed meat quality"
Kanner, Joseph, Mark Richards, Ron Kohen, and Reed Jess. Improvement of quality and nutritional value of muscle foods. United States Department of Agriculture, December 2008. http://dx.doi.org/10.32747/2008.7591735.bard.
Повний текст джерелаNelson, Gena. A Systematic Review of the Quality of Reporting in Mathematics Meta-Analyses for Students with or at Risk of Disabilities Coding Protocol. Boise State University, July 2021. http://dx.doi.org/10.18122/sped138.boisestate.
Повний текст джерелаNelson, Gena. A Systematic Review of the Quality of Reporting in Mathematics Meta-Analyses for Students with or at Risk of Disabilities Coding Protocol. Boise State University, Albertsons Library, July 2021. http://dx.doi.org/10.18122/sped.138.boisestate.
Повний текст джерелаvan Krimpen, M. M., P. Bikker, and J. van Harn. Effect of partially replacement of soybean meal by processed animal proteins on performance results, intestinal health, litter quality, footpad lesions and bone quality of male broilers. Wageningen: Wageningen Livestock Research, 2018. http://dx.doi.org/10.18174/496899.
Повний текст джерелаÁlvarez, Carola, Leonardo Corral, Ana Cuesta, José Martínez, César Montiel, and Consuelo Yépez. Project Completion Report Analysis: Factors Behind Project Success and Effectiveness. Inter-American Development Bank, March 2021. http://dx.doi.org/10.18235/0003116.
Повний текст джерелаMcDonagh, Marian S., Roger Chou, Jesse Wagner, Azrah Y. Ahmed, Benjamin J. Morasco, Suchitra Iyer, and Devan Kansagara. Living Systematic Reviews: Practical Considerations for the Agency for Healthcare Research and Quality Evidence-based Practice Center Program. Agency for Healthcare Research and Quality (AHRQ), March 2022. http://dx.doi.org/10.23970/ahrqepcwhitepaperlsr.
Повний текст джерелаSaltus, Christina, Todd Swannack, and S. McKay. Geospatial Suitability Indices Toolbox (GSI Toolbox). Engineer Research and Development Center (U.S.), September 2021. http://dx.doi.org/10.21079/11681/41881.
Повний текст джерелаSaltus, Christina, S. McKay, and Todd Swannack. Geospatial suitability indices (GSI) toolbox : user's guide. Engineer Research and Development Center (U.S.), August 2022. http://dx.doi.org/10.21079/11681/45128.
Повний текст джерелаBrown, Willie, and Jonathan Alt. Investigating the USACE Operational Condition Assessment process current and future. Engineer Research and Development Center (U.S.), March 2021. http://dx.doi.org/10.21079/11681/39999.
Повний текст джерелаDesiderati, Christopher. Carli Creek Regional Water Quality Project: Assessing Water Quality Improvement at an Urban Stormwater Constructed Wetland. Portland State University, 2022. http://dx.doi.org/10.15760/mem.78.
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