Awareness and the need for authentication or assurance of authenticity halal foods is a challenge in many countries, especially Muslim countries. So, countries where majority population are quite strict ensuring sale purchase meat, traditional markets. Therefore, this study aim to find system identify types meat from image, such as initiation manufacture practical technology products. In study,...

The continued development and increasing demand of the fast-growing market for meat alternatives will provide sufficient possibilities food scientists entrepreneurs to develop new technologies. texture-related sensory qualities analogues are focus product applied research. In this study, freezing process was used control fibrous structure (i.e., anisotropic layered porous structure) rheological...

The objective of the study was to create artificial neural networks (ANN) capable highly efficient recognition modified and unmodified puffed pork snacks for purposes obtaining an optimal final product. involved meat produced from papain raw (Psoas major) by means microwave-vacuum puffing (MVP) under specified conditions. were then analyzed using various instruments in order determine their bas...

Abstract The objective of this study was to research the adaptability insects in food products. created hamburger patties were made with pork meat and insect batter ( Zophobas morio ) a 50:50 ratio color, pH value, water-holding capacity, roasting loss, texture, microbiological traits studied during ten days refrigerated storage (5 °C, vaccum packaging, air cooling). Similar products have alrea...

Plant based meat surrogates attract increasing interest. Modern methods of biotechnology, food chemistry/technology, and process engineering allow for with high optical similarity. Nowadays, targeted molecular-sensory taste smell to be largely approximated the original products. Nevertheless, products appear completely different on a molecular scale, which is clearly noticeable in texture, oral...

We designed a chicken-meat hamburger enriched with ω3 polyunsaturated fatty acids and cooked by sous-vide. The chicken meat used came from male BB chickens of the Cobb commercial line, fed for approximately 27 days 3 isoprotein isoenergetic diets based on: corn soy; soybeans plus flax oil fish oil. hamburgers, made mixture fresh skinless breast thigh meat, oat bran mix spices, were vacuum-pack...

Sodium intake exceeds the nutritional recommendations in many industrialized countries. Excessive intake of sodium has been linked to hypertension and consequently to increased risk of stroke and premature death from cardiovascular diseases. The main source of sodium in the diet is sodium chloride. It has been established that the consumption of more than 6g NaCl/day/person is associated with a...

This study aimed to produce buffalo patties formulated with different types of squashes and gourds as fat substitutes. Kabocha squash, butternut chayote snake gourd bottle from the Cucurbitaceae family were used substitutes meat animal control. All analysed statistically compared in terms physical properties sensory acceptance. Generally, moisture content, water holding capacity, cooking yield ...

One of the consequences of intense genetic selection for growth of poultry is the recent appearance of abnormalities in chicken breast muscles, such as white striping (characterised by superficial white striations) and wooden breast (characterised by pale and bulged areas with substantial hardness). The aim of this study was to evaluate the quality traits of chicken fillets affected by white st...