[HTML][HTML] Pork quality attributes from farm to fork. Part I. Carcass and fresh meat
B Lebret, M Čandek-Potokar - Animal, 2022 - Elsevier
This work considers all factors along the production chain from farm to fork influencing the
quality of fresh pork and processed products. Pork quality is multidimensional and …
quality of fresh pork and processed products. Pork quality is multidimensional and …
Stress effects on meat quality: A mechanistic perspective
T **ng, F Gao, RK Tume, G Zhou… - … Reviews in Food …, 2019 - Wiley Online Library
Stress inevitably occurs from the farm to abattoir in modern livestock husbandry. The effects
of stress on the behavioral and physiological status and ultimate meat quality have been …
of stress on the behavioral and physiological status and ultimate meat quality have been …
Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes—A review
KL Pearce, K Rosenvold, HJ Andersen, DL Hopkins - Meat science, 2011 - Elsevier
This paper reviews current knowledge on the distribution and mobility of water in muscle
(myowater) ante-and post mortem and factors affecting these in relation to fresh meat quality …
(myowater) ante-and post mortem and factors affecting these in relation to fresh meat quality …
Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes
E Huff-Lonergan, SM Lonergan - Meat science, 2005 - Elsevier
Unacceptable water-holding capacity costs the meat industry millions of dollars annually.
However, limited progress has been made toward understanding the mechanisms that …
However, limited progress has been made toward understanding the mechanisms that …
Drivers of consumer liking for beef, pork, and lamb: A review
R Miller - Foods, 2020 - mdpi.com
Tenderness, juiciness, and flavor have been associated with consumer acceptance of beef,
lamb, and pork. Drivers of consumer liking are interrelated across these species, but there …
lamb, and pork. Drivers of consumer liking are interrelated across these species, but there …
[KSIĄŻKA][B] Handbook of food science, technology, and engineering
YH Hui - 2006 - books.google.com
Handbook of food science, technology, and engineering Page 1 HANDBOOK of FOOD
SCIENCE, TECHNOLOGY, AND ENGINEERING Volume 4 Edited by YH HUI Associate Editors …
SCIENCE, TECHNOLOGY, AND ENGINEERING Volume 4 Edited by YH HUI Associate Editors …
Insight into the mechanism of myofibrillar protein gel improved by insoluble dietary fiber
X Zhuang, M Han, Y Bai, Y Liu, L **–relation to meat quality
L Lefaucheur - Meat science, 2010 - Elsevier
Despite intensive research, a large variation in meat quality is still observed in most meat
producing species. It is widely accepted that myofibre type composition is an important …
producing species. It is widely accepted that myofibre type composition is an important …
Influence of high pre-rigor temperature and fast pH fall on muscle proteins and meat quality: a review
The impacts of accelerated pH decline combined with high muscle temperature on post-
mortem muscle metabolism and subsequent meat quality attributes have been extensively …
mortem muscle metabolism and subsequent meat quality attributes have been extensively …
Dietary sources of unsaturated fatty acids for animals and their transfer into meat, milk and eggs: A review
VB Woods, AM Fearon - Livestock Science, 2009 - Elsevier
Dietary intake of unsaturated fatty acids (UFA) has been shown to reduce the risk of
cardiovascular disease (CVD) and possibly the incidence of some cancers, asthma and …
cardiovascular disease (CVD) and possibly the incidence of some cancers, asthma and …