Works matching DE "GOAT meat quality"
Results: 23
Texture and acceptability of goat meat frankfurters processed with 3 different sources of fat.
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- Journal of Animal Science, 2011, v. 89, n. 5, p. 1429, doi. 10.2527/jas.2010-3398
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THE QUALITY OF GOAT MEAT AND IT’S IMPACT ON HUMAN HEALTH.
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- Biotechnology in Animal Husbandry, 2016, v. 32, n. 2, p. 111, doi. 10.2298/BAH1602111I
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Quality of cooked goat meat sausages incorporated with goat tripe.
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- Asian Journal of Dairy & Food Research, 2017, v. 36, n. 4, p. 349, doi. 10.18805/ajdfr.DR-1222
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INFLUENCE OF VACUUM TUMBLING AND PARTICLE SIZE ON QUALITY CHARACTERISTICS OF GOAT MEAT ROLLS.
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- Asian Journal of Dairy & Food Research, 2014, p. 302, doi. 10.5958/0976-0563.2014.00621.6
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STUDIES ON COMPOSITION AND SENSORY QUALITY OF FAT REDUCED CHEVON SALAMIS INCORPORATED WITH GLUTINOUS RICE FLOUR.
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- Asian Journal of Dairy & Food Research, 2013, p. 149
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Adding Value to Goat Meat: Biochemical and Technological Characterization of Autochthonous Lactic Acid Bacteria to Achieve High-Quality Fermented Sausages.
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- Microorganisms, 2017, v. 5, n. 2, p. 26, doi. 10.3390/microorganisms5020026
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The potential of goat meat as a nutrition source for schoolchildren.
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- Slovak Journal of Food Sciences, 2022, v. 16, p. 398, doi. 10.5219/1763
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Mathematical Modeling of Microbial Growth of Pretreated Refrigerated Minced Goat Meat (Black Bengal Variety).
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- Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 2, p. M105, doi. 10.1111/j.1365-2621.2005.tb07099.x
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Moisture, Total Fat and Cholesterol in Goat Organ and Muscle Meat.
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- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 5, p. 1191, doi. 10.1111/j.1365-2621.1991.tb04731.x
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Physicochemical, textural, sensory characteristics and storage stability of goat meat patties extended with full-fat soy paste and soy granules.
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- International Journal of Food Science & Technology, 2008, v. 43, n. 3, p. 383, doi. 10.1111/j.1365-2621.2006.01449.x
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Bleeding Efficiency, Microbiological Quality and Oxidative Stability of Meat from Goats Subjected to Slaughter without Stunning in Comparison with Different Methods of Pre-Slaughter Electrical Stunning.
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- PLoS ONE, 2016, v. 11, n. 4, p. 1, doi. 10.1371/journal.pone.0152661
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Effect of Dietary Safflower Cake (Carthamus tinctorius L.) on Growth Performances, Carcass Composition and Meat Quality Traits in Garganica Breed Kids.
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- Pakistan Journal of Zoology, 2015, v. 47, n. 1, p. 193
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Effect of High-Pressure Processing on Physico-Chemical and Microbial Quality Characteristics of Chevon ( Capra aegagrus hircus).
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- Food & Bioprocess Technology, 2015, v. 8, n. 12, p. 2347, doi. 10.1007/s11947-015-1617-6
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Body composition, protein and energy efficiencies, and requirements for growth of F1 Boer × Saanen goat kids.
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- Journal of Animal Science, 2017, v. 95, n. 5, p. 2121, doi. 10.2527/jas.2016.1252
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Carcass traits and meat quality of crossbred Boer goats fed peanut cake as a substitute for soybean meal.
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- Journal of Animal Science, 2016, v. 94, n. 7, p. 2992, doi. 10.2527/jas.2016-0344
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Changes in the quality of goat meat in the production of smoked ham.
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- Meat Technology / Tehnologija Mesa, 2014, v. 55, n. 2, p. 148, doi. 10.5937/tehmesa1402148i
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Comparison of the physiological and blood traits of meat goat at different growth stages in hot season.
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- Journal of the Chinese Society of Animal Science, 2021, v. 50, p. 66
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Effect of breeds on growth performance and carcass traits of wether.
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- Journal of the Chinese Society of Animal Science, 2019, v. 48, p. 125
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Carcase characteristics and meat quality assessments in goats subjected to slaughter without stunning and slaughter following different methods of electrical stunning.
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- Italian Journal of Animal Science, 2017, v. 16, n. 3, p. 416, doi. 10.1080/1828051X.2017.1291287
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Quality characteristics of raw and canned goat meat in water, brine, oil and Thai curry during storage.
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- Songklanakarin Journal of Science & Technology, 2008, v. 30, p. 41
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Assessing the Effectiveness of Consumers' Rankings of Selected Meat Attributes in Expanding Goat Meat Consumption in the Southern United States.
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- Journal of Food Distribution Research, 2007, v. 38, n. 1, p. 89
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Antioxidant effect of curry leaf (Murraya koenigii) powder on quality of ground and cooked goat meat.
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- International Food Research Journal, 2011, v. 18, n. 2, p. 563
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A survey of the meat goat industry in Queensland and New South Wales. 2. Herd management, reproductive performance and animal health.
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- Animal Production Science, 2016, v. 56, n. 9, p. 1533, doi. 10.1071/AN14794
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