Texture Profile Characteristics In Horse Meat
نویسندگان
چکیده
منابع مشابه
Toxoplasmosis and Horse Meat, France
3. Assous MV, Wilamowski A. Relapsing fever borreliosis in Eurasia—forgotten, but certainly not gone! Clin Microbiol Infect. 2009;15:407–14. doi:10.1111/j.14690691.2009.02767.x 4. Ras NM, Lascola B, Postic D, Cutler SJ, Rodhain F, Baranton G, et al. Phylogenesis of relapsing fever Borrelia spp. Int J Syst Bacteriol. 1996;46:859–65. doi:10.1099/00207713-46-4-859 5. Scott JC. Typing African relap...
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گوشت قرمز یکی از مهم ترین فرآورده های دامی در تأمین پروتئین و انرژی می باشد که در حمل ویتامین های محلول در چربی نیز حائز اهمیت می باشد. انسان مانند سایر مهره داران اسید های چرب ضروری (لینولئیک و آلفا لینولنیک) مورد نیاز خود از طریق غذا تأمین می نماید. اسید های چرب ضروی پیش ساز اسید های چرب غیر اشباع با چند پیوند دوگانه هستند. اسید لینولنیک پیش ساز اسیدهای چرب امگا 3 و اسید لینولئیک نیز پیش ساز ...
Effect of Postchill Deboning Time on the Texture Profile of Broiler Breeder Hen Breast Meat
Before any significant progress can be made in altering textural characteristics of a meat product, the basic profile of the meat and the possible alterations in that profile due to processing procedures must be known. A number of papers have been published addressing ways to optimize the textural characteristics of broiler breast meat. Changes in broiler processing procedures and processing ti...
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This is the first case of African horse sickness (AHS) in a dog where there was no apparent ingestion of horse meat. Significantly, the dog was part of a colony that resides in a Good Clinical Practice and Good Laboratory Practice accredited facility where complete history, weather and feeding records are maintained. The dog died after a week-long illness despite therapy. The principal post-mor...
متن کاملThe Effects of Cooking Process and Meat Inclusion on Pet Food Flavor and Texture Characteristics
The pet food industry is an important portion of the food and feed industries in the US. The objectives of this study were (1) to determine cooking method (baking or extrusion), meat inclusion (0 or 20%), and extrusion thermal to mechanical energy ratios (low, medium, and high) effects on sensory and volatile properties of pet foods, and (2) to determine associations among sensory and volatile ...
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ژورنال
عنوان ژورنال: Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Animal Science and Biotechnologies
سال: 2014
ISSN: 1843-536X,1843-5262
DOI: 10.15835/buasvmcn-asb:10479