The effect of aqueous solution of citric acid (CA) on the lipid stability of the European catfish (Silurus glanis) fillets during frozen storage (up to 6 months) was investigated. Rancidity development was measured by several biochemical indices (free fatty acids, peroxides and TBA) and complemented by the measurement of expressible moisture and sensory evaluation (flesh odor, consistency and f...

The main objective of this study was to examine the diversity of meat quality traits among 5 chicken genotypes. The genotypes included 2 Chinese native breeds (Wenchang,WCH, and Xianju), 1 commercial broiler line (Avian, AV), 1 commercial layer line (Hy-Line Brown, HLB), and 1 Chinese commercial broiler line (Lingnanhuang, LNH) synthesized by exotic and native breeds, which were slaughtered at ...

The effect of aqueous solution of citric acid (CA) on the lipid stability of the European catfish (Silurus glanis) fillets during frozen storage (up to 6 months) was investigated. Rancidity development was measured by several biochemical indices (free fatty acids, peroxides and TBA) and complemented by the measurement of expressible moisture and sensory evaluation (flesh odor, consistency and f...

  This study was aimed to investigate effects of aqueous citric acid (CA) and ascorbic acid (AA) on lipid oxidation in comparison with effect of vacuum packaging in order to find better treatment to delay improper changes in the Persian sturgeon (Acipenser persicus) fillets during frozen storage due to lipid oxidation. In this study traditional packaging, vacuum packaging, ascorbic acid solutio...

  This study was aimed to investigate effects of aqueous citric acid (CA) and ascorbic acid (AA) on lipid oxidation in comparison with effect of vacuum packaging in order to find better treatment to delay improper changes in the Persian sturgeon (Acipenser persicus) fillets during frozen storage due to lipid oxidation. In this study traditional packaging, vacuum packaging, ascorbic acid solutio...

Direct water immersion chilling is used widely in the poultry plants because of higher heat transfer rate. However, post-mortem state of poultry muscle, extent of water uptake by carcasses prior to deboning, and marination has been one of the largest sources of inconsistency in marinated product quality and has become a problem for producers of marinated broiler meat. The effect of Ultra-rapid ...

Lewis (1981) showed the equivalence between two dominant semantic frameworks for counterfactuals: ordering semantics, which relies on orders between possible worlds, and premise semantics, which relies on sets of propositions (so-called ordering sources). I define a natural, restricted version of premise semantics, expressible premise semantics, which is based on ordering sources containing onl...

Principal component analysis (PCA) was carried out to study the relationship between 24 meat quality measurements taken from beef round samples that were injected with curing brines containing gum arabic (1%, 1.5%, 2%, 2.5%, and 3%) and soy protein concentrate (SPC) (3.5%) at two injection levels (30% and 35%). The measurements used to describe beef round quality were expressible moisture, mois...