14 articles for “Meat Processing”

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Research ArticleOpen accessIn the abstractMarking of Meat Productivity Features in Pairs of bGH, bGHR and bIGF-1 Polymorphic Genes in Aberdeen-Angus CattleLaura Zhanedilovna Dushayeva, Askar Myrzahmetovich Nametov, Indira Saltanovna Beishova et al.The purpose of the study is to identify paired combinations associated with meat productivity in Aberdeen-Angus cattle for the genes of the somatotropin cascade (growth hormone bGH, growth hormone receptor bGHR, insulin-like growth factor-1 bIGF-1). The determination of animal genotypes was carried out by PCR-RFLP. Results of statistical processing was carried out using the software capabilities of "Microsoft Excel 2010" … …OnLine Journal of Biological Sciences, Vol. 21, Issue 2 · 22 Jun 2021 · 6,899 accessesView PDF Cite

Research ArticleOpen accessIn the abstractLead in Meat and Meat Products Consumed by the Population in SlovakiaLukáčová Anetta, Golian JozefThe presence of heavy metals in food is the consequence of atmosphere contamination of polluted soil, waters and results in contaminated feed with heavy metals. The lead concentrations depend on the environmental conditions and the food production methods. The monitoring of lead concentration in meat is important for human health. The aim of this study was to determine the level … …American Journal of Animal and Veterinary Sciences, Vol. 9, Issue 4 · 24 Dec 2014 · 7,926 accessesView PDF Cite

Research ArticleOpen accessIn the abstractMeat Spoilage Mechanisms and Preservation Techniques: A Critical ReviewD. Dave, Abdel E. GhalyProblem statement: Extremely perishable meat provides favorable growth condition for various microorganisms. Meat is also very much susceptible to spoilage due to chemical and enzymatic activities. The breakdown of fat, protein and carbohydrates of meat results in the development of off-odors, off-flavor and slim formation which make the meat objectionable for human consumption. It is, therefore, necessary to control meat … …American Journal of Agricultural and Biological Sciences, Vol. 6, Issue 4 · 2 Nov 2011 · 54,798 accessesView PDF Cite

Research ArticleOpen accessAll words, across the recordDevelopment of Technology for Obtaining Protein Hydrolysate from Camel Offal using Enzymatic HydrolysisAigul Tayeva, Zhuldyz Satayeva, Lyazzat Baibolova et al.The research is devoted to the creation of protein hydrolysate from camel wool offal. Protein deficiency in diets leads to the search for additional sources of protein. In this regard, protein hydrolysates are a promising reserve for enriching food products with proteins, the problems of obtaining which attract the attention of researchers. The quality and properties of protein hydrolysates are … …OnLine Journal of Biological Sciences, Vol. 20, Issue 4 · 28 Dec 2020 · 6,301 accessesView PDF Cite