Preserving Meat

Linear maps preserving or strongly preserving majorization on matrices

For $A,Bin M_{nm},$ we say that $A$ is left matrix majorized (resp. left matrix submajorized) by $B$ and write $Aprec_{ell}B$ (resp. $Aprec_{ell s}B$), if $A=RB$ for some $ntimes n$ row stochastic (resp. row substochastic) matrix $R.$ Moreover, we define the relation $sim_{ell s} $ on $M_{nm}$ as follows: $Asim_{ell s} B$ if $Aprec_{ell s} Bprec_{ell s} A.$ This paper characterizes all linear p...

Consumer attitudes toward new technique for preserving organic meat using herbs and berries.

This study aims to explore consumers' attitude toward a new preservation technique using herbs and berries in organic meat production, which enables to minimize the amount of chemical additives and to reduce the salt content in meat products. Consumer acceptance of the preservation technique using herbs and berries and intention to purchase products preserved with herbs and berries were investi...

Effects of Procyanidin on Meat Quality and Shelf-Life for Preserving Pork Patties during Chilled Storage.

Grape seeds and pericarp are rich in procyanidins, a class of natural antioxidants and antimicrobials that can provide phytonutrients for healthy eating and extend food shelf life. The objective of this study was to assess the effect of procyanidins as preservatives in pork meat patties for 14 d. Pork patties were treated with 0, 0.1, or 0.3% procyanidin, and meat color, pH, volatile basic nitr...

Meat and Meat Products

linear maps preserving or strongly preserving majorization on matrices

for $a,bin m_{nm},$ we say that $a$ is left matrix majorized (resp. left matrix submajorized) by $b$ and write $aprec_{ell}b$ (resp. $aprec_{ell s}b$), if $a=rb$ for some $ntimes n$ row stochastic (resp. row substochastic) matrix $r.$ moreover, we define the relation $sim_{ell s} $ on $m_{nm}$ as follows: $asim_{ell s} b$ if $aprec_{ell s} bprec_{ell s} a.$ this paper characterizes all linear p...