نتایج جستجو برای: meat safety
تعداد نتایج: 298231 فیلتر نتایج به سال:
As public and private demand for food safety grows, firms need to be able to evaluate the optimal (least-cost) combinations of interventions to reduce pathogens. We use data from input suppliers to hog packing firms and from meat science studies to examine the cost function for pathogen reduction. An economic optimization model is used to explore the trade offs in achieving multiple pathogen re...
The consumer tendency towards convenient, minimally processed meat items has placed extreme pressure on processors to certify the safety of or products without compromising quality product and meet consumer’s demand. This prompted difficulties in creating carrying out novel processing advancements, as utilization more up-to-date innovations may influence customer decisions assessments products....
Over the last decade, proteomics has been successfully applied to the study of quality control in production processes of food (including meat, wine and beer, transgenic plants and milk) and food safety (screening for food-derived pathogens). Indeed, food quality and safety and their influence on the health of end consumers have growingly become a founding principle in the international agenda ...
To respond to meat safety and quality issues in dairy market cattle, a collaborative project team for 7 western states was established to develop educational resources providing a consistent meat safety and quality message to dairy producers, farm advisors, and veterinarians. The team produced an educational website and CD-ROM course that included videos, narrated slide sets, and on-farm tools....
The purpose of this study was to clarify the actual status game meat consumption and intentions in urban restaurants, examine measures increase consumption. implications analysis are as follows. 1.Game served at casual restaurants tend be a low evaluation. Cooking techniques menu development will important. 2. Potential consumers with strong desire explore food sense meat-loving, but present, c...
Meat inspection of finisher pigs is gradually moving from traditional inspection involving palpation and incision to a more visual inspection. However, what do we miss if we no longer palpate and incise? This is addressed in this paper which focuses specifically on palpation of the lungs and the liver. A risk assessment following international guidelines was undertaken. The assessment shows tha...
Most quality properties of food products can be considered as credence characteristics, quality of which cannot be inferred before the purchase, and sometimes not even after the purchase. Our objectives are: (1) To assess how much consumers are willing to pay (WTP) for meat products, of which e.g. origins and production practices are known, especially with regard to safety issues; (2) To compar...
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