Works about DRIED meat

Results: 40

A survey of selected minerals in ready-to-eat pastirma types from different regions of Turkey using ICP/OES.

Published in:

Turkish Journal of Veterinary & Animal Sciences, 2014, v. 38, n. 5, p. 564, doi. 10.3906/vet-1306-60

By:

AKSU, Muhammet İrfan;
ERDEMİR, Ebru

Publication type:

Article

Nutritional Evaluation of Two Agroindustrial By-Products for Ducks and Pigs.

Published in:

Journal of Animal Science, 1998, v. 76, n. 11, p. 2845, doi. 10.2527/1998.76112845x

By:

Ragland, D.;
Thomas, C.R.

Publication type:

Article

Modelling the Thin-Layer Drying Kinetics of Marinated Beef during Infrared-Assisted Hot Air Processing of Biltong.

Published in:

International Journal of Food Science, 2021, p. 1, doi. 10.1155/2021/8819780

By:

Muga, Francis C.;
Marenya, Moses O.;
Workneh, Tilahun S.

Publication type:

Article

Reduction of ochratoxin A in dry-cured meat products using gamma-irradiation.

Published in:

Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2015, v. 32, n. 7, p. 1185, doi. 10.1080/19440049.2015.1049219

By:

Domijan, Ana-Marija;
Pleadin, Jelka;
Mihaljević, Branka;
Vahčić, Nada;
Frece, Jadranka;
Markov, Ksenija

Publication type:

Article

LA INCREÍBLE Y SABROSA CRÓNICA DEL AJIACO SANTAFEREÑO Y DE CÓMO LO CORONARON CON ALCAPARRAS Y CREMA GRACIAS A LA HERMANA DE RAFAEL POMBO.

Published in:

Anuario Turismo y Sociedad, 2021, v. 28, p. 231, doi. 10.18601/01207555.n28.11

By:

BERMÚDEZ RODRÍGUEZ, MAURICIO

Publication type:

Article

EFFECT OF GROUNDNUT FLOUR SUBSTITUTION ON YIELD, QUALITY AND STORAGE STABILITY OF KILISHI -- A NIGERIAN INDIGENOUS DRIED MEAT PRODUCT.

Published in:

African Journal of Food, Agriculture, Nutrition & Development, 2011, v. 11, n. 1, p. 4718

By:

Mgbemere, V. N.;
Akpapunam, M. A.;
Igene, J. O.

Publication type:

Article

Microbial and Physico-Chemical Characteristics of Dried Meat Processed by Different Methods.

Published in:

International Journal of Food Engineering, 2005, v. 1, n. 2, p. 1, doi. 10.2202/1556-3758.1016

By:

Rahman, Mohammad Shafiur;
Salman, Zeinab;
Kadim, Isam T.;
Mothershaw, Ann;
Al-Riziqi, Mohd Hamad;
Guizani, Nejib;
Mahgoub, Osman;
Ali, Amanat

Publication type:

Article

Determination Shelf Life of Sun-Dried Pork Jerky using the Accelerated Shelf-Life Test Method (Case Study in Debali MSMEs, Kupang City).

Published in:

Jurnal Kajian Veteriner, 2023, v. 11, n. 2, p. 166, doi. 10.35508/jkv.v11i2.12897

By:

Toha, Larry R. W.;
Laut, Meity M.;
Kana, Lukista Christine

Publication type:

Article

Ham.

Published in:

Journal of Agricultural & Food Information, 2016, v. 17, n. 2/3, p. 174, doi. 10.1080/10496505.2016.1186553

By:

Stankus, Tony

Publication type:

Article

Evaluation of proteolytic activity of micro-organisms isolated from dry cured ham.

Published in:

Journal of Applied Microbiology, 1998, v. 85, n. 5, p. 905

By:

Rodríguez, M.;
Núñez, F.;
Córdoba, J. J.;
Bermúdez, M. E.;
Asensio, M. A.

Publication type:

Article

Processing of South African biltong - A review.

Published in:

South African Journal of Animal Science, 2017, v. 47, n. 6, p. 743, doi. 10.4314/sajas.v47i6.2

By:

Jones, M.;
Arnaud, E.;
Gouws, P.;
Hoffman, L. C.

Publication type:

Article

An outbreak of Escherichia coli O157:H7 infections traced to jerky made from deer meat.

Published in:

JAMA: Journal of the American Medical Association, 1997, v. 277, n. 15, p. 1229, doi. 10.1001/jama.1997.03540390059036

By:

Keene, William E.;
Sazie, Elizabeth

Publication type:

Article

Effects of licury cake in young Nellore bull diets: salted sun-dried meat is preferred rather than fresh meat by consumers despite similar physicochemical characteristics.

Published in:

Journal of the Science of Food & Agriculture, 2017, v. 97, n. 7, p. 2147, doi. 10.1002/jsfa.8022

By:

Gouvêa, Ana AL;
Oliveira, Ronaldo L;
Leão, André G;
Bezerra, Leilson R;
Assis, Dallyson YC;
Albuquerque, Italo RR;
Pellegrini, Caius B;
Rocha, Tiago C

Publication type:

Article

The effect of oregano essential oil on microbial load and sensory attributes of dried meat.

Published in:

Journal of the Science of Food & Agriculture, 2017, v. 97, n. 1, p. 82, doi. 10.1002/jsfa.7685

By:

Hernández, Helga;
Fraňková, Adéla;
Sýkora, Tomáš;
Klouček, Pavel;
Kouřimská, Lenka;
Kučerová, Iva;
Banout, Jan

Publication type:

Article

The effect of changing the pre-slaughter handling on bovine cattle DFD meat.

Published in:

Revista MVZ Córdoba, 2015, v. 20, n. 3, p. 4688, doi. 10.21897/rmvz.39

By:

Pérez-Linares, Cristina;
Barreras S., Alberto;
Sánchez L., Eduardo;
Herrera S., Bárbara;
Figueroa-Saavedra, Fernando

Publication type:

Article

AGRA 2011.

Published in:: MESO (1332-0025), 2011, v. 13, n. 4, p. 230
Publication type:: Article

Ultrasonic characterization of the fat source and composition of formulated dry-cured meat products.

Published in:

Food Science & Technology International, 2014, v. 20, n. 4, p. 275, doi. 10.1177/1082013213482915

By:

Jimenez, Edith Corona;
García-Pérez, Jose Vicente;
Canillas, Sonia Ventanas;
Fort, Jose Javier Benedito

Publication type:

Article

Key Aroma Components of a Dry-Cured Sausage with High Fat Content (Sobrassada).

Published in:

Food Science & Technology International, 2011, v. 17, n. 1, p. 63, doi. 10.1177/1082013210368557

By:

Gianelli, M.P.;
Olivares, A.;
Flores, M.

Publication type:

Article

Infrared drying as a potential alternative to convective drying for biltong production.

Published in:

Italian Journal of Food Safety, 2016, v. 5, n. 3, p. 140, doi. 10.4081/ijfs.2016.5625

By:

Cherono, Kipchumba;
Mwithiga, Gikuru;
Schmidt, Stefan

Publication type:

Article

Changes in the Profile of Free Amino Acids and Biogenic Amines During the Extended Short Ripening of Portuguese Dry-Cured Ham.

Published in:

Food Science & Technology International, 2004, v. 10, n. 5, p. 297, doi. 10.1177/1082013204047597

By:

Alfaia, C.M.;
Castro, M.F.;
Reis, V.A.;
Prates, J.M.;
de Almeida, I.T.;
Correia, A.D.;
Dias, M.A.

Publication type:

Article

Note: Effect of Crossbreeding and Rearing System on Iberian Ham Volatile Compounds.

Published in:

Food Science & Technology International, 2003, v. 9, n. 6, p. 421, doi. 10.1177/1082013203040396

By:

Carrapiso, A.I.;
Jurado, A.;
García, C.

Publication type:

Article

MICROSCOPICAL AND PHYSICO-CHEMICAL ASPECTS OF THE COMPOSITION AND INTEGRITY OF RAW DRIED SALAMI WITH NOBLE MOULD.

Published in:

Scientific Works. Series C, Veterinary Medicine, 2018, v. 64, n. 2, p. 42

By:

ISACONI (BULAI), Isabela Voichiţa;
RAITA, Ştefania;
CONSTANTINESCU, Claudia Mariana;
SOARE, Teodoru;
MILITARU, Manuella

Publication type:

Article

Pastırma Sözü Üzerine.

Published in:

Journal of Dil Araştırmaları, 2013, n. 13, p. 45

By:

Özkan, Nevzat

Publication type:

Article

The effect of pet jerky of different meats on the palatability of domestic dogs.

Published in:

Journal of the Chinese Society of Animal Science, 2021, v. 50, p. 27

By:

Chen, Y. J.;
Tseng, T. F.

Publication type:

Article

The application of high pressure processing in decontamination of dry fermented sausages.

Published in:

Meat Technology, 2017, v. 58, n. 1, p. 32

By:

Ducic, Miroslav;
Blagojevic, Bojan

Publication type:

Article

Production characteristics and safety parameters of Sremska ham.

Published in:

Meat Technology, 2016, v. 57, n. 2, p. 126

By:

Nikolic, Aleksandra;
Djordjevic, Vesna;
Velebit, Branko;
Teodorovic, Vlado;
Ilic, Nevena;
Djuric, Spomenka;
Vasilev, Dragan

Publication type:

Article

Health aspects of dry-cured ham.

Published in:

Meat Technology, 2016, v. 57, n. 1, p. 39

By:

Ivanovic, Jelena;
Baltic, Milan Z.;
Janjic, Jelena;
Markovic, Radmila;
Baltic, Tatjana;
Boskovic, Marija;
Djordjevic, Jasna;
Mrdovic, Boris;
Jovanovic, Dragoljub

Publication type:

Article

THE STUDY OF INGREDIENTS AND PROCESSING TECHNIQUES OF XUANWEI STYLE HAM.

Published in:

Journal of Food Processing & Preservation, 2010, v. 34, p. 136, doi. 10.1111/j.1745-4549.2008.00329.x

By:

AI XIANG HUANG;
CHANG RONG GE;
QI CHAO HUANG

Publication type:

Article

SENSORY EVALUATION OF DRIED BEEF STRIPS TREATED WITH ACETIC ACID OR BRINE AND MONOSODIUM GLUTAMATE.

Published in:

Journal of Food Processing & Preservation, 2010, v. 34, p. 272, doi. 10.1111/j.1745-4549.2009.00380.x

By:

MAPESA, O. J.;
MBUGUA, S. K.;
MAHUNGU, S. M.

Publication type:

Article

Microwave vacuum drying and puffing of the meat tissue - process analysis.

Published in:

Drying Technology, 2019, v. 37, n. 2, p. 156, doi. 10.1080/07373937.2018.1444635

By:

Pawlak, Tomasz;
Gawałek, Jolanta;
Ryniecki, Antoni;
Stangierski, Jerzy;
Siatkowski, Idzi;
Peplińska, Barbara;
Pospiech, Edward

Publication type:

Article

Effect of maturation and freezing on quality and drying kinetics of beef.

Published in:

Drying Technology, 2017, v. 35, n. 16, p. 2002, doi. 10.1080/07373937.2017.1295051

By:

Retz, S.;
Porley, V.E.;
von Gersdorff, G.;
Hensel, O.;
Crichton, S.;
Sturm, B.

Publication type:

Article

Role of conventional energy in rural development in India: feasibility analysis of solar drying technology.

Published in:

International Journal of Energy & Environmental Engineering, 2016, v. 7, n. 3, p. 321, doi. 10.1007/s40095-016-0210-8

By:

Varalakshmi, K.

Publication type:

Article

Dry cured ham quality as related to lipid quality of raw material and lipid changes during processing: a review.

Published in:

Grasas y Aceites, 2009, v. 60, n. 3, p. 297, doi. 10.3989/gya.130908

By:

Gilles, Gandemer

Publication type:

Article

Lipolytic and oxidative changes during the manufacture of dry-cured lacón Effect of the time of salting.

Published in:

Grasas y Aceites, 2009, v. 60, n. 3, p. 255, doi. 10.3989/gya.130508

By:

Garrido, Rubén;
Gómez, María;
Franco, Inmaculada;
Carballo, Javier

Publication type:

Article

Tocopherol content, weight loss and instrumental color analysis of Iberian dry-cured ham as affected by rearing and feeding system.

Published in:

Grasas y Aceites, 2009, v. 60, n. 3, p. 248, doi. 10.3989/gya.130108

By:

Isabel, Beatriz;
Cordero, Gustavo;
López-Bote, Clemente;
Daza, Argimiro

Publication type:

Article

Editorial.

Published in:

2009

By:

VIZCAINO, FRANCISCO J. FORERO

Publication type:

Editorial

Editorial.

Published in:

Grasas y Aceites, 2009, v. 60, n. 3, p. 229

By:

VIZCAINO, FRANCISCO J. FORERO

Publication type:

Article

PHYSICOCHEMICAL, MICROBIOLOGICAL AND COLOUR ATTRIBUTES OF HORSE SALAMI ESTABLISHED DURING THE RIPENING PERIOD.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2016, v. 28, n. 1, p. 96

By:

KOVAČEVIĆ, D.;
MASTANJEVIĆ, K.;
PLEADIN, J.;
FRECE, J.

Publication type:

Article

Restoring and emulsifying properties of the dried meat semi-finished product.

Published in:

Ukrainian Food Journal, 2017, v. 6, n. 2, p. 302, doi. 10.24263/2304-974X-2017-6-2-11

By:

Niemirich, Oleksandra;
Pogozhich, Mykola;
Petrusha, Oksana;
Havrysh, Andrii;
Vasheka, Oksana

Publication type:

Article

Genetic polymorphism of lactic acid bacteria isolated from "Pirot 'ironed' sausage" from Serbia.

Published in:

Archives of Biological Sciences, 2019, v. 71, n. 1, p. 95, doi. 10.2298/ABS180920051B

By:

Bogdanović, Svetlana;
Jelušić, Aleksandra;
Berić, Tanja;
Nikolić, Ivan;
Danilović, Bojana;
Stanković, Slaviša;
Dimkić, Ivica

Publication type:

Article