Industrial application of hot processing beef and pork are presented. Even though the research community has presented many glowing advantages for processing the meat animal immediately after dressing, the commercial processing industry has been slow in adopting this innovative system of processing. The whole concept of hot processing requires such a vast change in the present segmented operati...

Meat and meat products are among the main of human diet, which contain essential nutrients, biological, macro microelements that important for full functioning body. Due to significant environmental impact associated with industrial production, combined ever-growing world population, it is investigate current state production industry. The purpose study was determine volumes possibilities certa...

the production of healthy and high-quality meat and meat products in line with consumers’ demand for natural foods has become a major challenge for the meat production industry. herbal extracts and essential oils have shown potentially significant antimicrobial effects against spoilage and pathogenic microorganisms present in meat products; however, they tend to have a limited use due to the in...

The meat industry is typically using a mixture of fresh and frozen batters for minced production. Our goal was to find the exact threshold ratio capable controlling temperature during processing, but without having an adverse effect on sensory quality pork. To achieve this, percentage used pork production increased from 0% (control) 50% (maximum) in 10% increments. keep control make processing ...

Numerous studies have sought to demonstrate the possibility of changing the image of meat and meat products from the traditionally accepted image to one of healthy living thanks to the addition (vegetables, extracts, fibers, and so forth), elimination (fats), and reduction (additives) of different ingredients. This article presents a revision of studies published in recent years on the topic an...

Broiler meat quality is one of the primary factors considered by the poultry industry. This study was conducted to estimate heritability and genetic correlation coefficients for meat quality traits in a single male broiler line. The meat ultimate pH (24 h after slaughter) and lightness presented the highest heritability estimates. Given the estimated genetic correlations, the pH measured at 15 ...

The aim of the article is to determine relationship between level internationalization food industry sectors and their economic financial results. Unpublished CSO data for years 2000-2017 were used. concerned processing fish, milk, meat, fruit vegetables, beverage production, bakery flour products, oils fats, grain mill starches starch ready-made feed animal feed. To conduct analysis, intensity...