Several studies have demonstrated that the use of natural preservatives through animal diets could increase the shelf life of meat and meat products since many plant-derived substances show antioxidant and antimicrobial properties. The aim of this work was to study the effect of olive cake dietary supplementation on beef oxidative stability and antimicrobial activity during storage. Beef cattle...

Pistachio paste is produced from ground roasted kernel. This study focused on the influence of the milling process on colloidal stability, rheological behavior and color of pistachio paste. The colloidal stability of pistachio paste samples increased with a reduction of particle size from 31.4 to 15.10µm. The Herschel-Bulkley model was found to be the best model to describe the flow behavior of...

Distinctness, Uniformity, and Stability (DUS) characterization of ninety recently evolved soybean genotypes including three national checks were carried out at JNKVV, Jabalpur, during Kharif 2021. Sixteen DUS traits evaluated as described by National test guidelines. Observations made on Hypocotyl Pigmentation, Growth type, habitat, Leaf shape, size, colour, Flower Pod hairiness, pub intensity ...

: The CIECAM97s and its revision, as a colour appearance model, were applied for a series of fabrics with different colours and depths to explain their colour appearance coordinates in similar viewing conditions. The results show that due to some modifications which expand the scale, the modified model has improved capadilities in calculating chroma. Besides, the calculations were simpler for t...

A rapid and reproducible method is described for measurement of urea in biological materials (after deproteinisation) and in serum (without deproteinisation). Urea is colorimetrically determined with diacetyl monoxime and thiosemicarbazide in the presence of sulphuric acid, phosphoric acid and ferric chloride. The sensitivity of the colorimetric reaction and stability of the colour are enhanced...

Design/Methodology/Approach: Samples of non-stunned broiler breast meat (n=10) and stunned broiler breast meat (n=10) which have undergone the Halal slaughter method were analysed on the quality parameters of protein solubility, emulsion activity index, emulsion stability index, pH, water holding capacity (drip loss and cooking loss), texture (shear force textural analysis), meat colour (L, a, ...