Works matching DE "DEBONING of meat"

Results: 39

Functional and sensory properties of chicken meat from spent-hen carcasses deboned manually or mechanically in Jordan.

Published in:

International Journal of Food Science & Technology, 2005, v. 40, n. 5, p. 537, doi. 10.1111/j.1365-2621.2005.00969.x

By:

Abdullah, Basem;
Al-Najdawi, Rula

Publication type:

Article

Enumeration of Campylobacter spp. on the surface and within chicken breast fillets.

Published in:

Journal of Applied Microbiology, 2007, v. 102, n. 2, p. 313, doi. 10.1111/j.1365-2672.2006.03105.x

By:

Luber, P.;
Bartelt, E.

Publication type:

Article

Workplace Training: How Context Impacts on Instructors' Activities.

Published in:

Industrial Relations / Relations Industrielles, 2012, v. 67, n. 2, p. 222, doi. 10.7202/1009085ar

By:

Ouellet, Sylvie

Publication type:

Article

The Distribution of Staphylococci in Bioaerosols from Red-Meat Abattoirs.

Published in:

Journal of Environmental Health, 2006, v. 69, n. 4, p. 25

By:

Shale, K.;
Lues, J. F. R.;
Venter, P.;
Buys, E. M.

Publication type:

Article

Economic Welfare and Food Safety Regulation: The Case of Mechanically Deboned Meat: Reply.

Published in:: American Journal of Agricultural Economics, 1981, v. 63, n. 4, p. 742, doi. 10.2307/1241223
Publication type:: Article

Economic Welfare and Food Safety regulation: The Case of Mechanically Deboned Meat: Comment.

Published in:

American Journal of Agricultural Economics, 1981, v. 63, n. 4, p. 738, doi. 10.2307/1241222

By:

Bullock, J. Bruce;
Ward, Clement E.

Publication type:

Article

Economic Welfare and Food Safety Regulation: The Case of Mechanically Deboned Meat.

Published in:

American Journal of Agricultural Economics, 1980, v. 62, n. 1, p. 1, doi. 10.2307/1239466

By:

McNiel, Douglas W.

Publication type:

Article

Health-improving effect of meat products with soy protein-fatty concentrator and carrageenan.

Published in:

Ukrainian Food Journal, 2015, v. 4, n. 1, p. 24

By:

Masliichuk, Olha;
Maykova, Svitlana

Publication type:

Article

Properties of raw meat and meat curry from spent goat in relation with post-mortem handling conditions.

Published in:

Food Science & Technology International, 2013, v. 19, n. 2, p. 187, doi. 10.1177/1082013212442195

By:

Narayan, Raj;
Mendiratta, SK;
Mane, BG

Publication type:

Article

Investigation of a Pork Shoulder Deboning Operation.

Published in:

Journal of Occupational & Environmental Hygiene, 2004, v. 1, n. 3, p. 167, doi. 10.1080/713774381

By:

Dempsey, PatrickG.;
McGorry, RaymondW.

Publication type:

Article

Effects of ionizing radiation on mechanically deboned chicken meat during frozen storage.

Published in:

Journal of Radioanalytical & Nuclear Chemistry, 2006, v. 270, n. 1, p. 225, doi. 10.1007/s10967-006-0332-1

By:

Gomes, H. A.;
da Silva, E. N.

Publication type:

Article

Effects of Deboning Methods on Chemical Composition and Some Properties of Beef and Turkey Meat.

Published in:

Turkish Journal of Veterinary & Animal Sciences, 2005, v. 29, n. 3, p. 797

By:

Serdaroğlu, Meltem;
Turp, Gülen Yildiz;
Bağdatlioğlu, Neriman

Publication type:

Article

Effects of rate of pH fall, time of deboning, aging period, and their interaction on veal quality characteristics.

Published in:

Journal of Animal Science, 2000, v. 78, n. 7, p. 1845, doi. 10.2527/2000.7871845x

By:

Klont, R. E.;
Barnier, V. M. H.

Publication type:

Article

Establecimiento de Intervalos de Tolerancia para el Control de Coliformes Totales en el Área de Desposte Bovino.

Published in:

Entre Ciencia e Ingeniería, 2012, v. 6, n. 11, p. 41, doi. 10.31908/19098367.661

By:

Corpas Iguarán, Eduardo Javid

Publication type:

Article

EFFECT OF WASHING CYCLES ON THE QUALITY OF SURIMI-LIKE MATERIAL OBTAINED FROM MECHANICALLY DEBONED CHICKEN MEAT.

Published in:

Acta Alimentaria, 2017, v. 46, n. 2, p. 172, doi. 10.1556/066.2016.0007

By:

CORTEZ-VEGA, W.;
FONSECA, G.;
ZANETTE, B.;
PRENTICE, C.

Publication type:

Article

Effect of hot-deboning on the physical quality characteristics of ostrich meat.

Published in:

South African Journal of Animal Science, 2006, v. 36, n. 3, p. 197

By:

Botha, S. St. C.;
Hoffman, L. C.;
Britz, T. J.

Publication type:

Article

Application of Near-Infrared Spectroscopy for the Classification of Fresh Pork Quality in Cooked Ham Production.

Published in:

Food & Bioprocess Technology, 2015, v. 8, n. 12, p. 2383, doi. 10.1007/s11947-015-1583-z

By:

Neyrinck, Ellen;
Smet, Stefaan;
Vermeulen, Liesbeth;
Telleir, Danny;
Lescouhier, Stefaan;
Paelinck, Hubert;
Fraeye, Ilse;
Geers, Rony;
Raes, Katleen

Publication type:

Article

Organoleptic and microbiological alterations in turkey Baader meat.

Published in:

MESO (1332-0025), 2011, v. 13, n. 4, p. 284

By:

Ruk, I.

Publication type:

Article

Development of a system for classification of pork loins for tenderness using visible and near-infrared reflectance spectroscopy.

Published in:

Journal of Animal Science, 2011, v. 89, n. 11, p. 3803, doi. 10.2527/jas.2011-4249

By:

Shackelford, S. D.;
King, D. A.;
Wheeler, T. L.

Publication type:

Article

Egg and Meat Science and Muscle Biology - Livestock and Poultry II.

Published in:: 2007
Publication type:: Abstract

Beef quadriceps hot boning and modified-atmosphere packaging influence properties of injection-enhanced beef round muscles.

Published in:

Journal of Animal Science, 2005, v. 83, n. 3, p. 686, doi. 10.2527/2005.833686x

By:

Seyfert, M.;
Hunt, M. C.;
Mancini, R. A.;
Hachmeister, K. A.;
Kropf, D. H.;
Unruh, J. A.;
Loughin, T. M.

Publication type:

Article

Controle da carga microbiana em equipamentos de desossa utilizando limpeza a seco.

Published in:

Brazilian Journal of Veterinary Science / Revista Brasileira de Ciência Veterinária, 2015, v. 22, n. 1, p. 43, doi. 10.4322/rbcv.2015.318

By:

Stefanello, Flávia Santi;
Cavalheiro, Carlos Pasqualin;
Stefanello, Simone;
da Silva, Mariana dos Santos;
Burin Fruet, Ana Paula;
Kubota, Ernesto Hashime

Publication type:

Article

CHANGES IN THE SOIL NITROGEN CONTENT CAUSED BY DIRECT AND RESIDUAL EFFECT OF MEAT AND BONE MEAL.

Published in:

Journal of Elementology, 2013, v. 18, n. 4, p. 659, doi. 10.5601/jelem.2013.18.4.530

By:

Nogalska, Anna

Publication type:

Article

Contribution de l'ergonomie à la conception d'un outil de formation.

Published in:

Activités, 2013, v. 10, n. 2, p. 3, doi. 10.4000/activites.690

By:

Ouellet, Sylvie

Publication type:

Article

Lamb boning — an occupational cause of carpal tunnel syndrome?

Published in:

Journal of Hand Surgery (17531934), 2013, v. 38, n. 1, p. 61, doi. 10.1177/1753193412446885

By:

Wyatt, M. C.;
Gwynne-Jones, D. P.;
Veale, G. A.

Publication type:

Article

Effect of Hot Boning and Elevated Brine Temperature on the Processing, Storage and Eating Quality of Cured Beef Hindquarter ( M. biceps femoris) and Forequarter ( M. pectoralis profundus) Muscles.

Published in:

Journal of Food Quality, 2016, v. 39, n. 2, p. 126, doi. 10.1111/jfq.12179

By:

Keenan, D.F.;
Hayes, J.E.;
Kenny, T.A.;
Kerry, J.P.

Publication type:

Article

Effects of boning method and postmortem aging on meat quality characteristics of pork loin.

Published in:

Animal Science Journal, 2009, v. 80, n. 5, p. 591, doi. 10.1111/j.1740-0929.2009.00677.x

By:

Chunbao LI;
Juqing WU;
Nan ZHANG;
Song ZHANG;
Juan LIU;
Jinping LI;
Hongmin LI;
Xianchao FENG;
Yanqing HAN;
Zhiyuan ZHU;
Xinglian XU;
Guanghong ZHOU

Publication type:

Article

Functional and Film-forming Properties of Mechanically Deboned Chicken Meat Proteins.

Published in:

International Journal of Food Engineering, 2017, v. 13, n. 11, p. 1, doi. 10.1515/ijfe-2017-0059

By:

Saricaoglu, Furkan Turker;
Turhan, Sadettin

Publication type:

Article

PHYSICOCHEMICAL PROPERTIES OF CHINESE-STYLE SAUSAGE WITH THE INCORPORATION OF MECHANICALLY DEBONED CHICKEN MEAT.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2017, p. 100

By:

THEIN, C. C.;
PHUATPHONG, R.;
VANGNAI, K.

Publication type:

Article

The Influence of Refrigeration Method and Maturation Time in Broiler Meat Quality.

Published in:

Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Animal Science & Biotechnologies, 2014, v. 71, n. 2, p. 143, doi. 10.15835/buasvmcn-asb:10323

By:

CIOBANU, Marius M.;
LAZĂR, Roxana;
DIACONU, Emanuiel C.;
GĂINĂ (DIACONU), Nicoleta;
BOIŞTEANU, Paul C.

Publication type:

Article

Procedimiento de monitoreo y cierre de no conformidades microbiológicas en el área de desposte bovino.

Published in:

Revista Lasallista de Investigación, 2013, v. 10, n. 2, p. 1

By:

Corpas Iguarán, Eduardo Javid;
Bastidas, Esmith Basante;
Rodríguez, Ivana Franco

Publication type:

Article

Changes in Tenderness, Color, and Water Holding Capacity of Broiler Breast Meat during Postdeboning Aging.

Published in:

Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 8, p. E449, doi. 10.1111/j.1750-3841.2009.01332.x

By:

LEE, Y. S.;
OWENS, C. M.;
MEULLENET, J. F.

Publication type:

Article

Boning and Storage Temperature Effects on the Attributes of Soft Jerky and Frozen Cooked...

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 3, p. 465, doi. 10.1111/j.1365-2621.1999.tb15064.x

By:

Farouk, M. M.;
Swan, J. E.

Publication type:

Article

Sensory descriptive profile relationships to shear values of deboned poultry.

Published in:

Journal of Food Science (Wiley-Blackwell), 1997, v. 62, n. 4, p. 885, doi. 10.1111/j.1365-2621.1997.tb15479.x

By:

Lyon, B.G.;
Lyon, C.E.

Publication type:

Article

Boning methods and binders affect bind and sensory characteristics of structured beef.

Published in:

Journal of Food Science (Wiley-Blackwell), 1993, v. 58, n. 6, p. 1231, doi. 10.1111/j.1365-2621.1993.tb06154.x

By:

Schaake, S.L.;
Means, W.J.

Publication type:

Article

Selected Washing Processes Affect Thermal Gelation Properties and Microstructure of Mechanically Deboned Chicken Meat.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 2, p. 325, doi. 10.1111/j.1365-2621.1992.tb05486.x

By:

YANG, T. S.;
FRONING, G.W.

Publication type:

Article

Composition and Palatability of Country Cured Hams Comparing Hot Boning, Cold Boning and Intact Hams.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 1, p. 1, doi. 10.1111/j.1365-2621.1992.tb05411.x

By:

MOORE, T.M.;
SKELLEY, G.C.;
PILKINGTON, D.W.;
HALPIN, E.;
ACTON, J.C.;
GRIMES, L.W.

Publication type:

Article

Preblending Hot- and Cold-Boned Pork at Different Particle Sizes.

Published in:

Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 6, p. 1511, doi. 10.1111/j.1365-2621.1991.tb08628.x

By:

LAMKEY, J.W.;
MANDIGO, R.W.;
CALKINS, C.R.

Publication type:

Article

Textural and Chemical Characteristics of Recombined Precooked Beef Chuck Roasts as Influenced by Boning Time and Salt Level.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 330, doi. 10.1111/j.1365-2621.1990.tb06755.x

By:

MANN, T.F.;
REAGAN, J.O.;
JOHNSON, LP.;
LYON, C.E.;
MABRY, J.W.;
MILLER, M.F.

Publication type:

Article