articles about meat in Abstracts

Predicted levels of indicator microorganisms for verification are provided for different assumed initial contamination levels.

Fermented rapeseed meal improves pork quality.

Different backfat layers were regulated by distinct genetic variations.

Dry-cured ham peptides have potential as functional ingredients or nutraceuticals useful to combat oxidative damage in the body.

This study highlights the potential of alternative and more sustainable packaging materials to enhance meat product preservation.

Astragalus polysaccharide supplementation may improve growth performance and carcass and meat quality in finishing pigs.

Certain advanced mass-spectrometry-based analytical tools have been found useful to characterise and authenticate a variety of meat products.

Fermented pine needles may improve meat tenderness and antioxidant status without affecting carcass traits in finishing pigs.

This study provides a new refrigerant for contact immersion freezing in the meat industry.

Stocking at too-high density at high temperatures and stocking of too-low density at low temperatures affect meat quality and animal welfare.

The carcass processing method and refrigerated storage time influence the belly quality.

Nondestructive prediction of the quality properties of pork butts can be achieved using hyperspectral images obtained from the semispinalis capitis muscle.

Cereal replacement by Illipe nut (Shorea stenoptera) in growing-finishing diets may improve carcass and meat quality traits.

With current low-protein diets, the T allele is expected to be cost-effective only in niche markets where a very high level of marbling is critical.

Capsaicin supplementation in finishing diets may improve performance and meat quality.

Vitamin E supplementation and its interaction with fat sources may affect yield and quality in heavy slaughtered pigs.