Meat and meat products quality
Gerardo MÉNDEZ-ZAMDRA1 , José Arturo GARCÍA-MACÍAS1 , Eduardo SANTELLAND-ESTRADA1, América CHÁVEZ-MARTÍNEZ1 , Lorenzo Antonio DURÁN-MELÉNDEZ1, Ramón SILVA-VÁZQUEZ1 , Armando QUINTERD-RAMDS2
... obesity and cardiovascular diseases are changing food consumption habits; these changes have fostered the development of products with functional ingredients that meet the market demands for maintaining a ...
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Packaging systems for animal origin food
... raw meat, fats and sauces are at the highest risk of microbial ...oxygen and light. Storage conditions of these products additionally promote proliferation of harmful ...ready-to-eat ...
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J. Braz. Chem. Soc. vol.19 número3
... the quality characteristics of meat-based ...the quality and the safety of the human diet by generation of compounds with biological activities that can adversely affect ...lipids and ...
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Molecular detection of adulteration in commercial buffalo meat products by multiplex PCR assay
... fraud and counterfeiting have defined seven distinct types of food fraud (Spink & Moyer, ...for meat and meat products. The non-authenticity of meat and meat ...
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Effect of different probiotics on broiler carcass and meat quality
... of meat products with antibiotic residues (Menten, 2001), as well as the concern that some therapeutic treatments for human diseases might be jeopardized due to the appearance of resistant bacteria (Dale, ...
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MATERIALS AND METHODS Bacterial strains and growth media
... to meat products ...for meat products, including bacteriocin- producing lactic acid bacteria and purified anti-listerial bacteriocins ...as meat and dairy products, ...
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The Effects of Total Quality Management Practices on Performance within a Company for Frozen Food in the Republic of Macedonia
... innovation and development, and business processes and culture ...of products / ...suppliers and measuring performance are the basic concepts that underpin the philosophy of TQM, ...
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O efeito da redução de sódio e o uso de ervas e especiarias sobre a qualidade e segurança de mortadela
... sodium and high potassium level. The physicochemical quality and the microbiological safety of the products produced with salt reduction were not altered by the replacement and addition ...
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North American Rendering - processing high quality protein and fats for feed
... for meat, milk, eggs, and fiber is not consumed by ...useful products. Meat and bone meal, meat meal, poultry meal, hydrolyzed feather meal, blood meal, fish meal, and ...
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The objective of the study was to identify different market segments for buffalo meat, with target groups
... family and restaurants; and they consume buffalo meat every week but are also willing to include it more often in ...buffalo meat was explained by the unavailability of the product at points ...
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Study In Some Quality Attribute Of Meat
... Traditionally meat quality is either eating quality or processing quality, therefore quality is directly associated with usage and is a multifaceted concept (Webb et ...that ...
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Quím. Nova vol.29 número6
... important quality parameter for both fresh meat and nitrite-cured meat products and depends on the redox status and ligand bound to heme iron in ...crucial, and the ...
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Proteomics in food: Quality, safety, microbes, and allergens
... intermediate and advanced glycation end-products (AGEs) derived from Maillard reaction in milk and dairy products have been characterized by combined gel and mass spectrometric ...
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Deep-fat frying of meat products in palm olein
... the quality of the oil as expressed by the formation of total polar compounds than the interactions of the food with the oil being heated or than the effect of temperature and atmospheric ...vaporizing ...
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Beyond information seeking: consumers’ online deliberation about the risks and benefits of red meat
... This is the peer reviewed version of the following article: Rutsaert, P., Barnett, J., Gaspar, R., Marcu, A., Pieniak, Z., Seibt, C....Verbeke, W. (2015). Beyond information seeking: consumers’ online deliberation about ...
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Volatile compounds in meat and meat products
... of meat differs significantly as affected by the breed it originates ...notes and aftertaste compared to meat of Pirenaica breed cattle, which is due to differences in volatiles ...composition. ...
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Rev. esc. enferm. USP vol.46 número1 en v46n1a31
... clear and objecive elaboraion of a problem, followed by the search for de- scriptors or key words; 2) sampling selecion – determinaion of inclusion or exclusion criteria, when transparency is established to ...
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CHARACTERIZATION OF LISTERIA MONOCYTOGENES ISOLATED FROM A FRESH MIXED SAUSAGE PROCESSING LINE IN PELOTAS-RS BY PFGE Ana Eucares von Laer1 ; Andréia Saldanha de Lima
... enrichment and was incubated for 48h at 35°C. Aliquots were streaked onto Oxford and Palcam agar plates that were incubated at 35°C for 48 ...blood) and carbohydrate fermentation (dextrose, ramnose, ...
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INFLUENCE OF LIPID EXTRACTION FROM DIFFERENT PROTEIN SOURCES ON in vitro DIGESTIBILITY
... enzymes and absorbed by the organism in the form of amino acids or any other nitrogen compound (MONTEIRO et ...inhibitors and thermal treatment (MESQUITA et ...protein quality, since a certain amino ...
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Hazard analysis and possibilities for preventing botulism originating from meat products
... grow and create toxins at low ...fish, and the non-proteolytic strain type B in dried hams and certain pasteurized meat ...minimum meat contamination with spores of clostridia, ...
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