Nutrient Analysis of Raw Beef Variety Meat Items
نویسندگان
چکیده
منابع مشابه
Raw beef bones as chewing items to reduce dental calculus in Beagle dogs.
OBJECTIVE Evaluate the effect of raw bovine cortical bone (CB) (medullary bone cross-sectioned) and marrow or epiphyseal 'spongy' bone (SB) as chew items to reduce dental calculus in adult dogs. METHODS Eight 3-year-old Beagle dogs were observed in two study periods. In the first study, the dogs each received a piece of bovine femur CB (122 ± 17 g) daily and in the second study, a piece of bo...
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BACKGROUND Clostridium difficile has been shown to be a nosocomial pathogen associated with diarrhoea and pseudomembranous colitis in hospitalised patients and the infection is believed to be acquired nosocomially. Recent studies have shown the occurrence of C. difficile in food animals which may act as a source of infection to humans.The aim of this study was to determine the occurrence of C. ...
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Gheisari H.R., Møller J.K.S., Adamsen Ch.E., Skibsted L.H. (2010): Sodium chloride or heme protein induced lipid oxidation in raw, minced chicken meat and beef. Czech J. Food Sci., 28: 364–375. The objective of this study was to evaluate the effect of the salt (NaCl) level (0%, 1% and 6%) or the addition of metmyoglobin (MetMb) in the amount twice that in the natural muscle content on the oxida...
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The recent ban on cow slaughtering in India has brought into debate highly emotive and contentious issues to the forefront The meat industry is characterized by controls across the entire value-chain of production and sale, which not only hampers its efficiency but also exacerbates the. The growth and development in meat industry in particular and the country in general has multiple linkages wi...
متن کاملMethods of drying beef and buffalo meat on meat quality
Effects of method of drying beef and buffalo meat and storage time on quality were investigated. Six treatments were applied: drying beef with salt (B1), drying beef without salt (B2), drying beef with salt and spices (B3), drying buffalo meat with salt (B4), without salt (B5) and with salt and spices (B6). Taste and smell of all samples were acceptable up to 120 days of storage. The dry matter...
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ژورنال
عنوان ژورنال: Meat and Muscle Biology
سال: 2018
ISSN: 2575-985X
DOI: 10.22175/rmc2018.030