Larger processing equipment to produce minced meat could affect its structure due intensive and a high energy intake in the mass. To assess if this would result alterations quality, finely chopped (FCM) was added different concentrations (15, 30, 45, 60, 75, 90, 100%) quality parameters were analyzed. FCM used simulate intensity of an unintended destruction cells various processes. The amount n...

many people seeking to form a civilization, for the purpose of her thesis of human knowledge and social foundations of bbartkoinha systematic and scientific knowledge interact with the reality xperienced by to formulate its future and its past and depth vtkon her sovereignty and influence culturally, socially and humanly the roots of language were the root of 1800 reflected the depth of content...

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 ...

Two acid-inducible genes, aniC and aciK, that require anaerobiosis and tyrosine for expression were identified as orf326a encoding a potential amino acid/polyamine antiporter and hyaB encoding hydrogenase I, respectively. Cyclic AMP (cAMP) receptor protein, cAMP, and TyrR, regulator of aromatic amino acid metabolism, were strong positive regulators of both genes.

Abstract The determination of the amount non-intact cells (ANIC) in ground beef products is usually performed using a time-consuming and subjective histometric approach neglecting structural properties, which why more objective faster methods including evaluation quality parameters are needed. To determine, whether addition meat batter increases histologically determined ANIC samples containing...

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