نتایج جستجو برای: beef
تعداد نتایج: 18362 فیلتر نتایج به سال:
The aim of this study is to examine the influences of spices on the amounts and compositions of volatile compounds released from cooked beef patty. Beef patty with 0.5% of spice (nutmeg, onion, garlic, or ginger powder, w/w) was cooked by electronic pan until they reached an internal temperature of 75℃. A total of 46 volatile compounds (6 alcohols, 6 aldehydes, 5 hydrocarbons, 6 ketones, 9 sulf...
Industrial Research Limited (IRL) has engaged in world leading research in the area of automated beef processing. Two innovative applications of automation are beef belly ripping and beef brisket sawing. The challenges faced in these applications, the methods used to meet them and the results achieved are described.
Escherichia coli O157:H7, predominantly originated from beef, is a significant pathogen to the public health and thus, needs to be vigorously surveyed in meat samples. Three (6%) of 50 ground beef samples were found to be contaminated with E. coli O157:H7, but it was not detected any of 50 chicken drumsticks. This contamination rate of ground beef samples indicated that unhygienic practices pre...
(allowed to eat according to appetite). Generally, this allows for maximum performance because energy consumed above the maintenance requirement is available for gain. However, recent work suggests that limit-fed animals may have better feed efficiency. This has economic importance in that changes in feed efficiency have three times the impact on cost of gain as an equal change in rate of gain....
The present study was aimed to assess the effect of information about organic production on beef liking and consumer willingness to pay. Mean scores of perceived liking were higher for organic beef (OB) as compared to conventional beef (CB). Expected liking scores were higher for OB than for CB. For OB the expected liking was significantly higher than the perceived liking expressed in blind con...
This research aimed to use mustard flour as meat binder in processing of beef burgers instead of soybean flour (SF). Effect of addition mustard flour from two mustard varieties, yellow (Sinapis alba) (YMF) or brown (Brassica juncea) (BMF) mustard seed flour at different levels (3 and 6%) on the quality characteristics of beef burger patties was studied. The incorporation of mustard flour as a b...
To determine the effects of cow biological type on colour stability of ground beef, M. semimembranosus from beef-type (BSM) and dairy-type (DSM) cows was obtained 5d postmortem. Three blends (100% BSM, 50% BSM+50% DSM, 100% DSM) were adjusted to 90% and 80% lean points using either young beef trim (YBT) or beef cow trim (BCT), then packaged in high oxygen (High-O(2); 80% O(2)) modified atmosphe...
Introduction Consumers consistently rank beef tenderness among the most important factors that determine eating satisfaction. Although industry efforts have improved the consistency and tenderness of beef, Brahman and other Bos indicus breeds have garnered a reputation for lower marbling, tougher beef, and greater variation in eating quality. This reputation puts Bos indicus cattle and their cr...
Livestock farming incurs large and varied environmental burdens, dominated by beef. Replacing beef with resource efficient alternatives is thus potentially beneficial, but may conflict with nutritional considerations. Here we show that protein-equivalent plant based alternatives to the beef portion of the mean American diet are readily devisible, and offer mostly improved nutritional profile co...
IgE-mediated responses play a pivotal role in allergic patients with food intolerance. However, the association of food-specific IgG and IgA antibodies with the clinical outcome of allergic patients is still a matter of controversy. In this study we investigate whether beef-specific IgG and IgA antibodies may coexist with beef-specific IgE antibodies in food-allergic patients and examined their...
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