نتایج جستجو برای: meat aquatics consumers
تعداد نتایج: 87475 فیلتر نتایج به سال:
Salmonella and pathogenic Escherichia coli are known to be the major bacterial agents responsible for human foodborne infections attributable to meat. A review of the specialized literature was carried out to identify the risk factors for bovine meat contamination by these pathogens from the cattle farm to meat consumption. Animal stress during transport to the slaughterhouse and the duration o...
In purchasing fresh retail meat, the microbiological shelf life, color and general appearance are important features to the consumers. Underlying these features, food safety and product confidence has been increasingly emphasized. Growth of spoilage and pathogenic bacteria is generally reduced by stringent hygienic standards, low storage temperatures and by using modified atmospheres packaging ...
Coronavirus disease 2019 (COVID-19) is a contagious respiratory that produces mild gastrointestinal illness. The infection rate of COVID-19 increases in individuals with low immunity. In an effort to prevent this transmission, the Government advocates increasing immunity level along consuming healthy and balanced diets. present study discusses consumption livestock-origin foods high nutrient co...
Chicken meat is widely consumed and it is the most common and popular poultry species in the world. The preference and consumption of chicken meat have been tremendously increasing in Malaysia. About 120 respondents who took part in the study were classified into four groups namely routine chicken eaters, chicken likers, chicken lovers with a health concern and real chicken lovers based on thei...
Meat quality traits are economically important because they affect consumers' acceptance, which, in turn, influences the demand for beef. However, selection to improve meat quality is limited by the small numbers of animals on which meat tenderness can be evaluated due to the cost of performing shear force analysis and the resultant damage to the carcass. Genome wide-association studies for War...
2 Irena Zdovc, PhD, assistant professor, University of Ljubljana, Veterinary Faculty, Institute for Microbiology and Parasitology, Gerbičeva 60, SI-1000 Ljubljana, Slovenia; Center of Excellence NAMASTE, Jamova 39, SI-1000 Ljubljana, Slovenia Summary Listeria monocytogenes and other Listeria species are microorganisms which can signi#cantly a$ect the health of consumers transferring by meat and...
Background: Beef burgers made in Iran contain various compounds such as meat, cereals flour, as well as some spices which can be contaminated to Bacillus cereus, causing gastroenteritis in the consumer. This study is focused onoccurrence of B. cereus in beef burgers marketed in Tehran, capital of Iran. Methods: In this cross-sectional study, a total of 80 samples of different types of be...
Background and Objectives: Gamma irradiation has been shown as an effective technology to decrease or eliminate microbial contamination in raw and cooked meat products. However, irradiation-induced physicochemical changes are important to accept the technology by meat industries and consumers. The objective of this study was to assess effects of gamma irradiation (0, 2, 4, 6 and 8 kGy) on nitri...
Nowadays, the consumption of meat and meat products has been increased with modern manufacturing techniques. Due to the economic value, the likelihood of using unauthorized tissue is possible in meat products. The aim of this study was to apply morphological methods for detection of unauthorized tissues in meat sausage. In this study, a total number of 20 samples of different types of sausages ...
Per capita consumption of meat and meat products in Malaysia more than doubled from 15.70 kg in 1970 to 35.71 kg in 1990. This increase in meat consumption is mainly due to the rapid development and wide acceptance of value added meat and poultry products amongst Malaysian consumers. Meat products such as burgers, sausages, hotdogs and nuggets are widely accepted and consumed by all ethnic grou...
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