Histological characterics of improving meat chopped semis

Methods for Improving Meat Tenderness

The improvement of overall tenderness and the reduction in variability of tenderness was identified by the National Cattlemen’s Beef Carcass Quality Task Force as a high priority and a major issue facing the beef industry. The National Beef Tenderness Survey (Morgan et al., 1991) evaluated the overall tenderness of beef cuts in the retail meat case. Sources of variation in beef tenderness were ...

Improving Lamb Lean Meat Yield

Application of histological method for detection of unauthorized tissues in meat sausage

Nowadays, the consumption of meat and meat products has been increased with modern manufacturing techniques. Due to the economic value, the likelihood of using unauthorized tissue is possible in meat products. The aim of this study was to apply morphological methods for detection of unauthorized tissues in meat sausage. In this study, a total number of 20 samples of different types of sausages ...

Improving Meat Quality through Natural Antioxidants

Nowadays, consumers are demanding more natural foods, obliging the industry to include natural antioxidants in foods. Natural antioxidants have been used instead of synthetic antioxidants to retard lipid oxidation in foods to improve their quality and nutritional value. This review discusses some aspects of recent research on antioxidant activity of plant extracts and natural compounds to impro...

Chopped random-basis quantum optimization

In this work, we describe in detail the chopped random basis (CRAB) optimal control technique recently introduced to optimize time-dependent density matrix renormalization group simulations [P. Doria, T. Calarco, and S. Montangero, Phys. Rev. Lett. 106, 190501 (2011)]. Here, we study the efficiency of this control technique in optimizing different quantum processes and we show that in the consi...