Works matching DE "MEAT preservation"
Results: 284
Quality and safety of pork meat after cooling and treatment with lactic starters.
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- Slovak Journal of Food Sciences, 2024, v. 18, p. 439, doi. 10.5219/1954
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Investigation of Organic Chicken Breeding and Meat Quality.
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- Animal Health, Production & Hygiene, 2023, v. 12, n. 1, p. 52, doi. 10.53913/aduveterinary.1263469
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Antimicrobial and Antioxidant Effects of Thymus daenensis and Camellia sinensis Ethanolic Extracts of Chicken Meat During Frozen Storage.
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- Journal of Medicinal Plants & By-Products, 2020, v. 9, p. 17
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Effects of bacterial strains on the development of the ripening flavor of cured pork loins.
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- Animal Science Journal, 2005, v. 76, n. 5, p. 499, doi. 10.1111/j.1740-0929.2005.00296.x
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Analysis of microbiological risks and effects of refrigeration on the evolution of the bacteriological and the physicochemical quality of camel meat from Bechar (South-Western Algeria).
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- South Asian Journal of Experimental Biology, 2022, v. 12, n. 2, p. 148, doi. 10.38150/sajeb.12(2).p148-156
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A STUDY OF MINERALS.--(III.).
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- Journal of Education, 1901, v. 53, n. 18, p. 283, doi. 10.1177/002205740105301813
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Salting by vacuum brine impregnation in nitrite-free lonza: effect on Enterobacteriaceae.
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- Italian Journal of Food Safety, 2017, v. 6, n. 1, p. 23, doi. 10.4081/ijfs.2017.6178
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ANALYSIS OF THE INFLUENCE OF THE PERFORMANCE OF THE PROFIT AND FINANCIAL POSITION IN THE PREDICTION OF BANKRUPTCY IN THE MEAT PROCESSING BRANCH.
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- Economics of Agriculture / Ekonomika Poljoprivrede, 2023, v. 70, n. 4, p. 1043, doi. 10.59267/ekoPolj23041043C
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ANALYSIS OF THE IMPACT OF LIQUIDITY ON THE PROFITABILITY IN THE MEDIUM AND LARGE MEAT PROCESSING ENTERPRISES IN THE REPUBLIC OF SERBIA.
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- Economics of Agriculture / Ekonomika Poljoprivrede, 2021, v. 68, n. 3, p. 789, doi. 10.5937/ekoPolj2103789C
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A Review: Microbial Diversity and Function of Fermented Meat Products in China.
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- Frontiers in Microbiology, 2021, v. 12, p. 1, doi. 10.3389/fmicb.2021.645435
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Genome-Wide Association Studies of Growth Trait Heterosis in Crossbred Meat Rabbits.
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- Animals (2076-2615), 2024, v. 14, n. 14, p. 2096, doi. 10.3390/ani14142096
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What Happened in That Pit? An Archaeozoological and GIS Approach to Study an Accumulation of Animal Carcasses at the Roman Villa of Vilauba (Catalonia).
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- Animals (2076-2615), 2021, v. 11, n. 8, p. 2214, doi. 10.3390/ani11082214
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Improving the Quality and Safety of Fresh Camel Meat Contaminated with Campylobacter jejuni Using Citrox, Chitosan, and Vacuum Packaging to Extend Shelf Life.
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- Animals (2076-2615), 2021, v. 11, n. 4, p. 1152, doi. 10.3390/ani11041152
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Effects of Feeding Increasing Levels of Yerba Mate on Lamb Meat Quality and Antioxidant Activity.
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- Animals (2076-2615), 2020, v. 10, n. 9, p. 1458, doi. 10.3390/ani10091458
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UŻYTKOWOŚĆ RZEŹNA ORAZ CECHY JAKOŚCIOWE MIĘSA NUTRII.
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- Science, Nature, Technologies / Nauka, Przyroda, Technologie, 2013, v. 7, n. 3, p. 1
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Determination of preservatives in meat products by flow injection analysis (FIA).
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- Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment, 2008, v. 25, n. 10, p. 1169, doi. 10.1080/02652030802036214
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Exploring meat processing in the past: Insights from the Nunamiut people.
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- PLoS ONE, 2021, v. 16, n. 1, p. 1, doi. 10.1371/journal.pone.0245213
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Production of ostrich meat pâtés: Design of a food safety management system.
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- Food Science & Technology International, 2023, v. 29, n. 8, p. 847, doi. 10.1177/10820132221124195
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Preservation of poultry meat using Tetraclinis articulata essential oil during refrigerated storage.
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- Food Science & Technology International, 2023, v. 29, n. 7, p. 696, doi. 10.1177/10820132221108710
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Effects of Ingredient Incorporation into Sausage Meat on the Micellarisation and uptake of α-tocopherol by Caco-2 Human Intestinal Cells.
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- Food Science & Technology International, 2008, v. 14, n. 1, p. 79, doi. 10.1177/1082013208090006
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Colour and Moisture Changes During the Manufacture of Iberian Dry-Cured Ham Caused by Some Biotic and Abiotic Factors.
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- Food Science & Technology International, 2004, v. 10, n. 4, p. 269, doi. 10.1177/1082013204046094
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Meat Shelf-life and Extension using Collagen/Gelatin Coatings: A Review.
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- Critical Reviews in Food Science & Nutrition, 2010, v. 50, n. 7, p. 644, doi. 10.1080/10408390802606691
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Beyond Conventional Meat Preservation: Saddling the Control of Bacteriocin and Lactic Acid Bacteria for Clean Label and Functional Meat Products.
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- Applied Biochemistry & Biotechnology, 2024, v. 196, n. 6, p. 3604, doi. 10.1007/s12010-023-04680-x
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Complete Genome Sequencing and Bacteriocin Functional Characterization of Pediococcus ethanolidurans CP201 from Daqu.
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- Applied Biochemistry & Biotechnology, 2023, v. 195, n. 8, p. 4728, doi. 10.1007/s12010-023-04575-x
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Research progress on the application of edible film composite natural preservative in meat preservation.
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- China Food Additives, 2024, v. 35, n. 8, p. 223, doi. 10.19804/j.issn1006-2513.2024.8.028
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Optimization of extraction process of anthocyanins from Lycium ruthenicum and the preparation and application of packaging films with them.
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- China Food Additives, 2024, v. 35, n. 8, p. 64, doi. 10.19804/j.issn1006-2513.2024.8.009
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Research progress on the effect of low molecular sugar on the quality of meat products.
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- China Food Additives, 2024, v. 35, n. 1, p. 279, doi. 10.19804/j.issn1006-2513.2024.1.033
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Comparative study on antibacterial effect of seven new preservatives in meat products.
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- China Food Additives, 2021, v. 32, n. 12, p. 1, doi. 10.19804/j.issn1006-2513.2021.12.003
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Role of temperature fluctuations and shocks during refrigeration on pork and salmon quality.
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- Food Quality & Safety, 2023, v. 7, p. 1, doi. 10.1093/fqsafe/fyad011
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Poultry meat quality preservation by plant extracts: an overview.
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- Meat Technology, 2023, v. 64, n. 3, p. 80, doi. 10.18485/meattech.2023.64.3.2
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Evaluation of sensory and chemical parameters of fermented sausages.
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- Meat Technology, 2019, v. 60, n. 2, p. 84, doi. 10.18485/meattech.2019.60.2.2
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Combination of Clove and Lemon Basil Essential Oils for Preservation of Chicken Meat.
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- Journal of Food Quality & Hazards Control, 2020, v. 7, n. 2, p. 84, doi. 10.18502/jfqhc.7.2.2888
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Methicillin-Resistant Staphylococcus aureus (MRSA) in some meat products.
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- Alexandria Journal of Veterinary Sciences, 2021, v. 70, n. 1, p. 96, doi. 10.5455/ajvs.36400
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EFFECT OF ELASTIN HEDROLYSES ON THE CHEMICAL COMPOSITION AND SOME OXIDATION INDICATORS IN COLD-STORED GROUND BEEF.
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- Iraqi Journal of Agricultural Sciences, 2024, v. 55, n. 2, p. 885, doi. 10.36103/wfj0ra89
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ROSEMARY VOLATILE OIL AS A PRESERVATIVE AGENT IN SOME CANNED MEAT FOODS.
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- Iraqi Journal of Agricultural Sciences, 2021, v. 52, n. 1, p. 155, doi. 10.36103/ijas.v52i1.1247
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SALT AND CRUDE PLANT EXTRACTS AS PRESERVATIVES IN A MEAT MODEL SYSTEM (GROUND PORK SHOULDER).
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- Revista Caatinga, 2020, v. 33, n. 2, p. 562, doi. 10.1590/1983-21252020v33n229rc
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Efecto bioconservante del propóleo y su aplicación en la conservación de matrices cárnicas.
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- Perspectivas en Nutrición Humana, 2022, v. 24, n. 1, p. 125, doi. 10.17533/udea.penh.v24n1a08
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Bazı Bitki İnfüzyonları ve Hidrodistilatlarının Piliç Etlerinin Dekontaminasyonu ve Raf Ömrüne Etkisi.
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- Kafkas Universitesi Veteriner Fakultesi Dergisi, 2011, v. 17, p. S137
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- Article
Bazı Bitki İnfüzyonları ve Hidrodistilatlarının Piliç Etlerinin Dekontaminasyonu ve Raf Ömrüne Etkisi.
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- Kafkas Universitesi Veteriner Fakultesi Dergisi, 2011, v. 17, p. S137
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- Article
Effect of Chitosan Edible Coating on the Physico-Chemical and Sensory Characteristics of Stored Mori Fillet (Cirrhinus mrigala).
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- Pakistan Journal of Zoology, 2023, v. 55, n. 1, p. 371, doi. 10.17582/journal.pjz/20190519170504
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- Article
Oxidative stability and microbial growth of turkey breast fillets during refrigerated storage as influenced by feed supplementation with olive leaves, oregano and/or α -tocopheryl acetate.
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- British Poultry Science, 2010, v. 51, n. 6, p. 760, doi. 10.1080/00071668.2010.532771
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The effect of sage, sodium erythorbate and a mixture of sage and sodium erythorbate on the quality of turkey meatballs stored under vacuum and modified atmosphere conditions.
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- British Poultry Science, 2010, v. 51, n. 6, p. 745, doi. 10.1080/00071668.2010.532770
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Spoilage of light (PSE-like) and dark turkey meat under aerobic or modified atmosphere package: microbial indicators and their relationship with total volatile basic nitrogen.
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- British Poultry Science, 2008, v. 49, n. 1, p. 12, doi. 10.1080/00071660701821675
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Effects of alpha -tocopheryl acetate supplementation and salt addition on the oxidative stability (TBARS) and warmed-over flavour (WOF) of cooked turkey meat.
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- British Poultry Science, 1999, v. 40, n. 1, p. 59, doi. 10.1080/00071669987845
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Active Biopackaging Films Enriched With Andız (Juniperus drupacea L.) Shell Extract for Fresh Meat Packaging.
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- Packaging Technology & Science, 2024, v. 37, n. 10, p. 989, doi. 10.1002/pts.2836
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"Sandwich" Structure (PLA/Thymol Fibre Membranes/SAP/Paper Fibre) Antibacterial Pad for Preservation of Chilled Mutton.
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- Packaging Technology & Science, 2024, v. 37, n. 9, p. 875, doi. 10.1002/pts.2830
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Preparation and Application of pH‐Sensitive Protein Nanofibre Membrane Loaded With Alizarin and Curcumin for Meat Preservation.
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- Packaging Technology & Science, 2024, v. 37, n. 8, p. 793, doi. 10.1002/pts.2823
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The properties of gelatin film‐neem extract and its effectiveness for preserving minced beef.
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- Packaging Technology & Science, 2018, v. 31, n. 9, p. 611, doi. 10.1002/pts.2386
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Effect of Different Packaging Methods on Quality and Shelf Life of Fresh Reindeer Meat.
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- Packaging Technology & Science, 2014, v. 27, n. 12, p. 987, doi. 10.1002/pts.2075
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Tubular Cellulose Composite as a Vehicle for the Development of Meat Products with Low Nitrite Content.
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- Food Technology & Biotechnology, 2024, v. 62, n. 1, p. 119, doi. 10.17113/ftb.62.01.24.8154
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