Techniques of meat preservation-A review
Meat is the flesh of animals that is rich in protein, iron, zinc, fatty acids, and vitamins.
Because of its nutrient and moisture concentrations, it is a highly perishable product …
Because of its nutrient and moisture concentrations, it is a highly perishable product …
Carcass and meat quality attributes of native sheep in Bangladesh: A review
Three native sheep breeds like Jamuna basin, Barind tract and Coastal belt that used to rear
in semi-intensive systems in three agro-ecological zones of Bangladesh. The quality of meat …
in semi-intensive systems in three agro-ecological zones of Bangladesh. The quality of meat …
Improvement in oxidative stability and quality characteristics of functional chicken meat product supplemented with aqueous coriander extract
A Ahmad, N Mahmood, M Hussain… - … Journal of Food …, 2023 - Taylor & Francis
The aim of the current study was to explore the preservative effect of aqueous coriander
extract and butylated hydroxytoluene (BHT) on the shelf life of refrigerated chicken patties for …
extract and butylated hydroxytoluene (BHT) on the shelf life of refrigerated chicken patties for …
Prediction of chicken meatball quality through NIR spectroscopy and multivariate analysis
Abstract Near Infrared (NIR) Spectroscopy leads a great opportunity to replace the
expensive and time-consuming chemical conventional analysis for determination of the …
expensive and time-consuming chemical conventional analysis for determination of the …
Enhancing the quality and shelf life of chevon using orange peel extract
The experiment was conducted to find out the effect of different levels of orange peel extract
as a natural antioxidant and antimicrobial agent on fresh and preserved chevon. For this …
as a natural antioxidant and antimicrobial agent on fresh and preserved chevon. For this …
Effect of sodium alginate on the quality of chicken sausages
The study was conducted to find out the effect of adding different levels of sodium alginate
on the sensory, physicochemical, biochemical and microbiological properties of fresh and …
on the sensory, physicochemical, biochemical and microbiological properties of fresh and …
Addition of wheat flour in chicken meatball increases the food value through prompting sensory, physicochemical, biochemical and microbial properties
The present study was undertaken to evaluate the effect of different levels (0%, 20%, 25%,
and 30%) of wheat flour on the quality characteristics of chicken meatball. After formulation …
and 30%) of wheat flour on the quality characteristics of chicken meatball. After formulation …
[HTML][HTML] Exploring the Nexus of Feeding and Processing: Implications for Meat Quality and Sensory Perception
The intrinsic quality of meat is directly related to muscle and fat tissues. Factors such as the
rate and extent of anaerobic glycolysis affect muscle pH, influencing the meat's color, water …
rate and extent of anaerobic glycolysis affect muscle pH, influencing the meat's color, water …
Meat yield and meat quality characteristics of indigenous, Hilly♂× Sonali♀ crossbred and commercial broiler chicken of similar weight at different storage time
The experiment was conducted to investigate meat yield and quality characteristics of
indigenous, crossbred Hilly♂× Sonali♀ and commercial broiler chickens at similar live …
indigenous, crossbred Hilly♂× Sonali♀ and commercial broiler chickens at similar live …
Comparison of meat yield and physicochemical characteristics of indigenous, cockerel and sonali chicken
The experiment was conducted to compare the meat yield and quality characteristics of
indigenous, cockerel and sonali male (Backcrossed; RIR♂× Sonali♀) chicken weighing …
indigenous, cockerel and sonali male (Backcrossed; RIR♂× Sonali♀) chicken weighing …