نتایج جستجو برای: raw meats

تعداد نتایج: 58666  

Journal: :Journal of food protection 2005
L Busani A Cigliano E Taioli V Caligiuri L Chiavacci C Di Bella A Battisti A Duranti M Gianfranceschi M C Nardella A Ricci S Rolesu M Tamba R Marabelli A Caprioli

The present survey collected and analyzed the results of routine testing for Salmonella enterica and Listeria monocytogenes on foods of animal origin submitted for official controls in Italy during 2001 to 2002. Salmonella was detected in 2.2% of 71,643 food samples examined, and the isolation rates ranged from 9.9% for raw poultry meat to less than 0.1% for dairy products. Isolation rates were...

Journal: :The British journal of nutrition 2011
Katherine R Kerr Alison N Beloshapka Cheryl L Morris Kelly S Swanson

Little nutritional information has been collected from domestic cats fed raw meat diets. The objective of the present study was to evaluate differences in N metabolism of domestic cats fed raw beef-based diet (66 % crude protein (CP) and 20 % fat), bison-based diet (49 % CP and 39 % fat), elk-based diet (79 % CP and 6 % fat) and horse-based diet (60 % CP and 26 % fat). A total of eight intact a...

Journal: :Acta scientiarum polonorum. Technologia alimentaria 2013
Ewelina Węsierska Krystyna Palka Justyna Bogdańska Katarzyna Chabior Ewelina Barwińska

BACKGROUND A demand on raw fermented meat products depends on their availability, price and the culture. In Poland, raw meat products have a several hundred years, although limited to the Podlasie region, tradition of manufacturing. Therefore, in spite of widening of Italian, Spanish, Portuguese, German and recently even the Czech Republic products assortment on the Polish market, the consumpti...

Journal: :Poultry Science 1945

Journal: :Exchanges: The Interdisciplinary Research Journal 2020

Journal: :Poultry science 2001
M Du S J Hur K C Nam H Ismail D U Ahn

Chicken breast fillets were equally divided into three groups. One group was vacuum packaged, cooked in a water bath (cooked-in-bag) at 82 C for 25 min, and then irradiated at 0 or 3 kGy with a linear accelerator (V-C-I). The other two groups were irradiated at 0 or 3.0 kGy in vacuum packaging (V-I-C) or aerobic packaging (A-I-C). After 3 d of storage at 4 C, the irradiated meats were cooked in...

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