Meat products
Meat drying technology and drying characteristics of meat and meat products
... the meat and meat dried products have increased ...dried meat products maintaining its quality, such as flavor, texture, convenience, and functionality with increased nutritional ...
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Analysis of changes in meat and meat products consumption in the Czech Republic in the past ten years
... in meat and meat products consumption has come as a result of their inclination to a healthy lifestyle; this reason was given more often by women – see Figure ...of meat on offer compared with ...
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Spices and Condiments in Ghana: Their Utilization in Comminuted Meat Products
... Spices such as paprika, nutmeg, ginger, mace, the peppers (black, red, white), and garlic when added to some food systems enhance fermentation by promoting growth of lactic acid bacteria which alters the pH and ...
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Factors influencing consumers' preferences towards meat and meat products with traceability systems in Malaysia
... of meat and meat products is generally ...towards meat and meat products with traceability systems namely Halal certificate, transparency, confidence, quality, food safety, ...
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Development of expenditure shares of Czech households for meat and meat products and Engel patterns in consumption
... The article deals with the analysis of the shape of the Engel’s curve in the field of the expenditures for meat and meat products. Within the analysis, the paper is especially focused on the initial ...
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STUDY REGARDING THE LEGISLATIVE CONDITIONS IN THE EUROPEAN UNION IMPORT FOR FRESH MEAT AND MEAT PRODUCTS
... for meat and meat products are fully harmonized and the European Commission acts as the competent authority on behalf of the 25 Member ...for meat and meat ...
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Improving the quality of meat products through gamma irradiation
... meat were carried out in compliance with BDS 6835-74 requirements. All of the samples were subject to sensory analysis by means of 9 points marking hedonic scale. The evaluators were a constant group of 10 ...
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Factors for Choosing a Point of Purchase of Meat Products
... The meat product characteristics considered were nutritional values (cholesterol, fat, vitamins and minerals, ...with meat was followed by Drescher (2012) and her team, their focus was on consumer trust in ...
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The development of a method for chloramphenicol determination in meat products
... in products is not allowed in raw and ready-to-use condition; these substances include ...the products can be established, as any amount of residues pose a risk to human ...in meat products ...
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The occurrence of moulds in fermented raw meat products
... The conditions of the environment in the manufactur- ing rooms, stores, refrigerators and shops are very suit- able for the development of moulds inside the products, but more frequently on the surface of various ...
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Czech consumers´ evaluation of choosen meat products
... ysed meat products, the evaluation of the product by Czech consumers depends on two basic factors (cogni- tive ...these products in the Czech Republic when meat products (salami) are ...
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Onion waste as a rich source of antioxidants for meat products
... Citation: Bedrníček J., Laknerová I., Linhartová Z., Kadlec J., Samková E., Bárta J., Bártová V., Mráz J., Pešek M., Winterová R., Vrcho- tová N., Tříska J., Smetana P. (2019): Onion waste as a rich source of ...
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Study on Quality and Safety Prediction of Meat Products Based on CNN
... paper, meat products inspection data, originating from national food safety casual inspection platform, as the object of study, first of all, the data would be some operations, such as data preprocessing, ...
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Histometric evaluation of meat products – determination of size and number of objects
... poultry meat products with the aim to determine the num- ber and the size of bone fragments and thus to evaluate the ...separated meat. Comparing products of the same kind, we found ...
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Methods of detecting plant raw materials in meat products – a review
... recovery. Most of the methods described above need modifications to be successfully applied onto the meat products, as they have all been tested mainly on plant materials. However, due to their high ...
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Influence of the origin on selected determinants of the quality of pork meat products
... The study showed that traditional hams contained significantly higher levels of fat, salt and nitrate(III) and nitrate(V). Nitrates and salt are used as a factor extending durability of meat products. ...
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Review Paper: Application of Histomorphological Method to Assess Meat Products
... The immunohistochemical method using antibodies against NSE was able to detect the brain tissue in cooked sausages by adding different percentages of bovine brain (i.e. 0%, 7.4%, 33.3%); whereas the histological method ...
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Cooking, storage, and reheating effect on the formation of cholesterol oxidation products in processed meat products
... cooked meat products is in agreement with the previous finding of Du et ...foal meat using roasting, grilling, microwaving, and frying, detected the highest lipid oxidation in microwaved ...primary ...
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Evaluation of the hygienic quality the meat and some meat products collected from Fez city, Morocco
... 226 meat and some product meat samples were collected from different production point in Fez city (Morocco) and were analyzed, in order to determine the hygienic quality of those ...on meat and some ...
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Premium Potential for Geographically Labeled, Differentiated Meat Products
... This study sheds light on consumer prefer- ences for multiple state origin–labeled differen- tiated meat products in the western United States. However, due to nonhomogeneous attitudes and knowledge of ...
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