نتایج جستجو برای: meat safety
تعداد نتایج: 298231 فیلتر نتایج به سال:
Consumer preferences regarding food in general, livestock meat and cultured among Muslim populations remains largely unknown, especially a United Kingdom context. This is significant gap our understanding since foods that meet halal requirements have major economical share of both the British global market. The aim this study threefold: (1) gain insight into perceptions broader community demogr...
Increasing concern of consumers on sustainability issues leads to high demand for new alternative protein-based products alter animal origin meat in the market. Meat alternatives, like cultured meat, are market and skeptical consume so an improvement functionality sensory quality pose be important information increase their acceptability by consumer. Unnaturalness, healthiness, texture, price, ...
The technology is now available for commercial cloning of farm animals for food production, but is the food safe for consumers? Here, we provide data on >100 parameters that compare the composition of meat and milk from beef and dairy cattle derived from cloning to those of genetic- and breed-matched control animals from conventional reproduction. The cloned animals and the comparators were man...
Meat species specification is an area which needs specialized attention in food forensics. It is a vital field to ensure the food safety to the consumers and conserves the laws related to meat and meat products. The adulteration of inferior quality meat into superior quality meat is a common practice all over the world. DNA-Based techniques can easily solve the problems of vetro-legal or forens...
The microbial ecology of meat fermentation is a complex process in which lactic acid bacteria (LAB) and coagulase-negative cocci play a major role. The present work reviews the most significant developments in which LAB are the main characters acting both as starter cultures improving the sensorial quality and as biopreservative agents. New findings about the identification of low molecular wei...
The German meat sector is faced with increasing cost pressures and a high demand for quality and safety. Both issues require powerful and holistic IT solutions in order to achieve knowledge transfer, process alignment and transparent information flow across the supply chain. In recent years, some Inter-Organizational Information Systems (IOS) with a broad range of functions were developed for t...
Introduction: Hamburger is a popular type of fast foods consumed all over the world. Sarcocystis spp. is a zoonotic parasitic pathogen which endangers safety of meat and meat products. The present study describes the prevalence rate of Sarcocystis spp. in hamburgers in Yazd, Iran using PCR-RFLP. Materials and methods: Raw hamburger samples (100 traditional and 90 industrial) from central re...
The production of meat from sheep and goats in Australia occurs almost entirely at pasture in zones known as the semi-arid pastoral zone, the wheat-sheep zone (where sheep and crops form an agricultural rotation system) and the high rainfall zone. Each zone has particular factors which affect the human health hazards associated with sheep and goat meat and the opportunities for prevention. The ...
نمودار تعداد نتایج جستجو در هر سال
با کلیک روی نمودار نتایج را به سال انتشار فیلتر کنید