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14 articles for “Meat Processing”
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Research ArticleOpen accessIn the keywordsTHE APPLICATION OF LIFE CYCLE COST (LCC) APPROACH TO QUALITY FOOD PRODUCTION: A COMPARATIVE ANALYSIS IN THE PARMA PDO HAM SECTORMattia Iotti, Giuseppe BonazziIn the international literature, the subject of the analysis of the cost of production is often confined to the analysis of short-term convenience. However, the quantification of the cost of production per unit of product has a particular importance in the processing enterprises, especially in the initial phase of choice that concerns realization of investments in facilities and technologies to … …American Journal of Applied Sciences, Vol. 11, Issue 9 · 5 Jul 2014 · 9,970 accessesView PDFCite
Research ArticleOpen accessIn the keywordsDevelopment of Production Technology for Meat Products using β CaroteneAinur Matibayeva, Bagila Jetpisbayeva, Mira Serikkyzy et al.In this article, the possibility of using pumpkin in the production of meat products is investigated and justified. In order to improve the functional and technological properties of sausage, the recipe and production technology of cooked sausage using a natural source of beta carotene have been developed. Physical-chemical, functional-technological and organoleptic properties of the finished product were studied. The results … …OnLine Journal of Biological Sciences, Vol. 20, Issue 4 · 28 Dec 2020 · 6,472 accessesView PDFCite
Review ArticleOpen accessIn the abstractAI-Driven Innovations in Meat Quality and Safety: Applications, Challenges, and Future DirectionsEmrobowansan Monday IdamokoroArtificial Intelligence (AI) is revolutionizing the meat sector by improving efficiency, accurateness, as well as sustainability in meat production, quality evaluation, and safety control. The conventional systems of meat inspection, handling, and processing are usually time consuming, labour-intensive, prone to contamination during handling and often susceptible to human errors. The use of artificial intelligence to drive technologies, including Deep Learning … …American Journal of Biochemistry and Biotechnology, Vol. 21, Issue 3 · 28 Jan 2026 · 3,680 accessesView PDFCite
Review ArticleOpen accessIn the abstractEvaluation of the Factors Contributing to Broiler Meat and Functional Quality a Systemic ReviewHlulani Ndlovu, Karen Munhuweyi, Fhulufhelo Vincent Ramukhithi et al.In South Africa, the poultry sector is industry is essential because it promotes equitable, sustainable economic growth and employment creation. Chicken meat is often preferred for further processing, especially in regions where pork consumption is limited due to cultural or dietary reasons. Literature databases such as Web of Science and Scopus databases while the Google search engine from 1982-2024 were … …American Journal of Animal and Veterinary Sciences, Vol. 20, Issue 4 · 26 Jan 2026 · 2,334 accessesView PDFCite
Case ReportOpen accessIn the abstractUtilization of a Pressure Cooker for Homemade High-Temperature Sterilization of RendangDaimon Syukri, Rini, Risa Meutia Fiana et al.This study aimed to analyze the impact of pressure cooker (presto) sterilization on the nutritional value and microbial content of rendang, a traditional Indonesian meat dish. The evaluated parameters included moisture content, ash content, fat content, protein content, and total plate count (TPC), measured before and after a 40-minute sterilization process. The results showed a moderate increase in moisture (from … …OnLine Journal of Biological Sciences, Vol. 25, Issue 2 · 28 Jun 2025 · 3,264 accessesView PDFCite
Review ArticleOpen accessIn the abstractTrends and Innovations in Sterilization of Ready-to-Eat Food Products: Challenges and Future DirectionsDaimon Syukri, Rini, Risa Meutia Fiana et al.The growing demand for Ready-To-Eat (RTE) food products has significantly shaped the industry. RTE foods, including meat, dairy and vegetable-based products, offer convenience and practicality but are highly susceptible to contamination by pathogenic microorganisms. Sterilization, an essential process to eliminate viable pathogenic microorganisms, including spores, has become an important solution to ensure food safety and extend shelf life. Based on … …OnLine Journal of Biological Sciences, Vol. 25, Issue 2 · 20 Mar 2025 · 5,946 accessesView PDFCite
Research ArticleOpen accessIn the abstractIsolation and Culture of Oocytes from Dairy Cows' Ovaries for Productivity in the Southeastern Region of KazakhstanDauren Maratovich Bekenov, Batyrkhan Azimkhanovich Buralkhiev, Yusupzhan Artykovich Yuldashbayev et al.This research work aims to study methods for isolating and culturing follicular oocytes from Holstein cows in vitro. The proven complex of technologies for embryo transplantation on an industrial scale will provide a 3-5-fold acceleration of reproduction of highly productive cows. As a result of scientific research, biotechnological methods of accelerated reproduction of dairy cattle have been substantiated and introduced … …OnLine Journal of Biological Sciences, Vol. 24, Issue 4 · 14 Oct 2024 · 4,298 accessesView PDFCite
Research ArticleOpen accessIn the abstractEffectiveness of the Use of Genetic Markers of Meat Productivity in the Kazakh White-Headed Breed Identified Using Genome-Wide Association StudyIndira Beishova, Askar Nametov, Alzhan Shamshidin et al.The study aimed to determine the effectiveness of the use of genetic markers in cattle of the Kazakh white-headed breed identified using a genome-wide association study. The object of the study was the livestock of 790 Kazakh white-headed bulls bred in breeding farms of the Republic of Kazakhstan. The study adheres to rigorous ethical standards, with all procedures approved by … …OnLine Journal of Biological Sciences, Vol. 24, Issue 4 · 25 Jun 2024 · 5,023 accessesView PDFCite
Research ArticleOpen accessIn the abstractStudy of Sausage Products Prepared Using Biologically Active Additives from Sprouted Wheat and Cattle by ProductsGulmira Kenenbay, Urishbay Chomanov, Tamara Tultabayeva et al.The production of meat and meat products is closely related to the development of livestock farming and the processing industry. A promising direction for the development of the meat industry could be an increase in the depth of processing of meat raw materials, including an increase in the production of meat products from by-products that are in high demand among … …American Journal of Animal and Veterinary Sciences, Vol. 19, Issue 2 · 31 Mar 2024 · 5,495 accessesView PDFCite
Research ArticleOpen accessIn the abstractAnalysis of Added Value of Various Rendang Products in Strengthening Regional Innovation System in the City of Payakumbuh, West SumateraAmna Suresti, Rahmi Wati, Uyung Gatot, Alizar HasanThis research aims to determine the regional core competencies to strengthen the city of Payahkumbuh’s Regional Innovation System by developing processed livestock products such as Rendang, a traditional dish popular in the Province of West Sumatra. Rendang is processed meat obtained from a long low-temperature cooking process using chilies and coconut milk. The city of Payakumbuh, located in West Sumatra, … …American Journal of Animal and Veterinary Sciences, Vol. 16, Issue 4 · 30 Nov 2021 · 6,807 accessesView PDFCite