نتایج جستجو برای: meat production
تعداد نتایج: 635882 فیلتر نتایج به سال:
A study was conducted to determine the effects of dietary vitamin E supplementation on the storage stability and volatiles production in irradiated cooked turkey meat. Turkeys, raised with diets containing 25, 50, 75, or 100 IU of dl-alpha-tocopheryl acetate (TA)/kg diet from 1 to 105 d of age, were fed with diets containing 25, 200, 400, or 600 IU of TA/kg diet from 105 to 122 d of age. Breast...
Food safety and shelf-life are both important microbial concerns in relation to broiler meat production. Focus is mainly placed on the absence or control of potentially pathogenic microbes such as Salmonella spp. and Campylobacter spp. but, from the commercial point of view, other spoilage bacteria also play a role as potential threats. Regarding food safety, the primary target should be the pr...
Sommario Nei campioni di ostriche (Ostrea edulis) sono qualificate le caratteristiche sensoriche dopo l’immagazzinamento sulle temperature di 4°C, 7°C i 15°C durante diversi periodi del tempo (uno, tre, cinque, sette, nove e undici giorni). Gli indicatori di qualità di bivalvi (aspetto di crosta, colore del contenuto liquido, della sua parte mangiabile, consistenza e odore) sono stati valutati ...
Quality and safety are important challenges in traditional fermented sausage technology. Consequently, the development of a tailored starter culture based on indigenous microbiota constitutes an interesting alternative. In the present study, spontaneously fermented goat meat sausages were created and analyzed using a physicochemical and microbiological approach. Thereafter 170 lactic acid bacte...
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