搜索结果: 1-15 共查到“食品科学技术基础学科 meat”相关记录43条 . 查询时间(0.062 秒)
Effect of Water Activity on the Physico-chemical, Microbiological and Sensory Qualities of Buffalo Meat Sausage Stored under Ambient Temperature
Physico-chemical Microbiological
2016/5/27
The study was undertaken to find the effect of water activity on buffalo sausage quality and storage stability at ambient temperature. Water activity (aw), temperature and pH have been identified as t...
Compositional characteristics and nutritional quality of Europeanbeaver (Castor fiber L.) meat and its utility for sausage production
beaver meat nutritional value structure texture comminuted product
2016/2/23
The composition of European beaver (Castor fiber L.) meat and its utility for sausage production were investigated. Beaver meat has a high concentration of protein (21.44% wet weight) with the high co...
Combined effect of lactic acid, bioactive components and modified atmosphere packaging on the quality of minced meat
beef dihydroquercetin linalool biogenic amines
2016/2/23
The quality of minced beef was improved. Combinations of modified atmosphere packaging (MAP) and vacuum packaging (VP) with lactic acid (LA), dihydroquercetin (DHQ) and linalool (LIN) mixes were used ...
Evaluation of the Morphologic Method for the Detection of Animal and Herbal Content in Minced Meat
histology meat adulteration soya chicken gizzard
2015/12/30
The quantitative and qualitative accuracy of the routine histological method for the determination of unauthorised
animal and herbal content in minced meat was to evaluated. Laboratory adulterated m...
Associations of red and processed meat with survival after colorectal cancer and differences according to timing of dietary assessment
colorectal cancer molecular subtypes mortality red and processed meat survival
2018/11/23
Background: Little is known about the prognostic impact of red and processed meat intake or about changes in consumption after a diagnosis of colorectal cancer (CRC).
Increasing the omega-3 content of traditional meat products by the addition of an underutilised by-product from fish processing
n-3 fatty acids human nutrition EPA DHA sausages pate
2015/10/9
The aim of our study was to find a way to use the minced fish flesh that is separated from the bones of carp after filleting (fish separate). In collaboration with the industry traditional recipes for...
应ELSEVIER出版社邀请，我校食品科技学院张万刚教授于2015年5月起担任食品科学国际著名期刊《MEAT SCIENCE》副主编，为该期刊亚洲唯一在任副主编。
《MEAT SCIENCE》于1977年开始发行，首任主编是肉品科学奠基人R.A.Lawrie教授。该杂志出版发行以来，一直是肉品科学领域的国际权威期刊，也成为食品科学领域的国际著名期刊，现为美国肉品科学学会官方杂志，由荷兰ELSEV...
MIT chemists have devised an inexpensive, portable sensor that can detect gases emitted by rotting meat, allowing consumers to determine whether the meat in their grocery store or refrigerator is safe...
Certain Properties of Gelatin-Starch Film Incorporated with Plant Extract (Kaempferia parviflora Wall. Ex Baker) and its Application to Meat Product
Gelatin-Starch Film Incorporated Plant Extract
2016/6/2
The objectives of this study was to study the influence of plant extract and starch on gelatin film properties and on rancidity stability of meat products. The effect of the extract was also compared ...
Quality Properties, Antioxidant Capacity and Total Phenolic Content of Traditional Deep Fried Shredded Meat (Abon) of Palu, Central Sulawesi
Quality Properties Antioxidant Capacity
2016/6/2
Spices that contain antioxidant and antimicrobial properties were commonly used in Indonesia to preserve and enhance aroma of processed food. The aims of this study were to find out the quality proper...
Antibiotic resistance of enterococci, coagulase negative staphylococci and Staphylococcus aureus isolated from chicken meat
Staphylococcus spp. Enterococcus spp. susceptibility test identification antibiotic
2014/2/24
We determined the antibiotic resistance of enterococci, coagulase negative staphylococci, and Staphylococcus aureus isolated from chicken meat samples. The antibiotic resistance of the isolated strain...
Influence of the origin on selected determinants of the quality of pork meat products
traditional ham traditional sausage pork salt fat protein nitrate hydroxyproline l-glutamic acid
2014/2/24
in recent years, great attention has been paid to the quality of eaten meat and its products. There have been launched a lot of promotional campaigns aimed at providing opportunities for the consumpti...
Preparation of Spent Duck Meat Pickle and its Storage Studies at Room Temperature
Spent Duck Meat Pickle Storage Studies
2016/6/1
Spent duck meat can be profitably utilized by preparing value added meat products. A study was conducted on preparation and storage stability of ready to eat meat product-pickle at room temperature. T...
Volatile organic compounds as biomarkers of the freshness of poultry meat packaged in a modified atmosphere
VOCs gas chromatography/mass spectrometry argon atmosphere
2014/2/25
The volatile organic compounds (VOCs) in the packing of chicken meat in a modified atmosphere was qualitatively and quantitatively evaluated. The total number of 72 samples of chicken hindquarters wer...
Spoilage of Chilled Chicken Meat and Liver by Psychrophilic Lipase
Psychrophilic Lipase Chicken Meat
2016/5/31
In this study, the food spoilage by the action of psychrophilic lipase has been investigated with respect to chicken meat and liver, which are stored at chilling temperatures in many places like the s...