The aim of this work was to examine the relationship of skeletal muscle apoptosis and postmortem development of meat quality. Colour, cooking loss, myofibril fragmentation index (MFI) and shear force of duck breast and thigh meat postmortem were measured, and changes of positive nuclei were assessed with Terminal deoxynucleotidyl transferase-mediated deoxyuridine triphosphophate nick end-labell...

The use of slurry ice was evaluated as a technological treatment prior to cooking processing of fish. Thus, sardine (Sardina pilchardus) was stored in slurry ice for 2, 5 and 8 days. At such times, sardine specimens were taken and subjected to steam cooking, and the results were compared with those from a parallel control batch previously stored in flake ice. Quality assessment of lipid damage ...

Supplementation of pasta with different protein sources (legumes, milk proteins, egg protein) was done. Cooking and sensory quality of pasta was assessed. Statistically, a nonsignificant variation (P  0.05) was observed in the minimum cooking time of resultant pasta but significant correlations (r=0.95) was obtained between the volume expansion and the percent water absorption of supplemented ...

Molecular marker-assisted selection (MAS) is currently being employed in two areas of rice breeding at the University of Arkansas Rice Research and Extension Center (RREC) in Stuttgart. Presently the objective of the program is to accelerate the development of rice cultivars with improved cooking quality and rice blast disease resistance using two well-characterized molecular markers. A co-domi...

dry beans are rich sources of dietary fiber and phytochemicals such as flavonoids and phenolics that exhibit good functional properties. in current study line, cooking and soaking time effects were investigated on water absorption, splitting and texture properties of different iranian red kidney beans to determine the best lines and the best soaking time for industrial use. d81083 line showed t...

In order to explore the effect of high-temperature cooking instant porridge on taste and quality porridge, this study explored changes in rice under different heating times (15 min, 20 25 min 30 min) at a higher initial temperature (100°C), compared with that cooked room (25°C), explained reasons for change. From perspective migration rate moisture content, special treatment has more rapid chan...

Background: Fish meat is outlined with high nutritional value having essential amino acids, unsaturated fatty acids, mineral and vitamins. In this short report, we compared the meat quality of rainbow trout (Oncorhynchus mykiss) and brown trout (Salmo trutta fario) farmed in Bulgaria. Methods: Ten fishes from each species were purchased from a fish farm and their morphological parameters were ...