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Monitoring of Sulfites in Kebabs and Grilled Meat 烤肉串及烤肉中亚硫酸盐的监测
Meat Technology Pub Date : 2023-01-01 DOI: 10.18485/meattech.2023.64.2.48
Jasna Kureljušić, Nikola Rokvić, Marija Pavlović, Aleksandra Tasić, Jelena Maletić, Dragana Ljubojević-Pelić, Tanja Bijelić
{"title":"Monitoring of Sulfites in Kebabs and Grilled Meat","authors":"Jasna Kureljušić, Nikola Rokvić, Marija Pavlović, Aleksandra Tasić, Jelena Maletić, Dragana Ljubojević-Pelić, Tanja Bijelić","doi":"10.18485/meattech.2023.64.2.48","DOIUrl":"https://doi.org/10.18485/meattech.2023.64.2.48","url":null,"abstract":"","PeriodicalId":18295,"journal":{"name":"Meat Technology","volume":"2014 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135159508","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Changes of Sensory Attributes of Carp Steaks (Cyprinus carpio) Packaged in Vacuum and Modified Atmosphere 真空和气调包装鲫鱼排感官特性的变化
Meat Technology Pub Date : 2023-01-01 DOI: 10.18485/meattech.2023.64.2.66
Jelena Babić Milijašević, Milan Milijašević, Slobodan Lilić, Branka Borović, Jasna Đinović-Stojanović, Jelena Jovanović, Mirjana Lukić
{"title":"Changes of Sensory Attributes of Carp Steaks (<i>Cyprinus carpio</i>) Packaged in Vacuum and Modified Atmosphere","authors":"Jelena Babić Milijašević, Milan Milijašević, Slobodan Lilić, Branka Borović, Jasna Đinović-Stojanović, Jelena Jovanović, Mirjana Lukić","doi":"10.18485/meattech.2023.64.2.66","DOIUrl":"https://doi.org/10.18485/meattech.2023.64.2.66","url":null,"abstract":"","PeriodicalId":18295,"journal":{"name":"Meat Technology","volume":"150 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135159677","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Determination of Quality Properties of Sucuk Produced Using Cattle Head Meat 以牛头肉为原料生产肉糜的质量特性测定
Meat Technology Pub Date : 2023-01-01 DOI: 10.18485/meattech.2023.64.1.2
R. Kara
{"title":"Determination of Quality Properties of Sucuk Produced Using Cattle Head Meat","authors":"R. Kara","doi":"10.18485/meattech.2023.64.1.2","DOIUrl":"https://doi.org/10.18485/meattech.2023.64.1.2","url":null,"abstract":"A b s t r a c t: Sucuk is produced by mixing beef, animal fat and different spices. Usage of head meat, which is relatively more affordable, for sucuk production has started to increase, especially depending on red meat prices. In this study, 100% beef (group A) or 100% cattle head meat (group B) were used for sucuk production. Both groups of sucuk were heat‑treated. Microbiological, chemi‑ cal, sensorial and histological properties were analysed in sucuk. Enterobacteriaceae, coliform bacteria and Escherichia coli levels were all <2.00 log CFU/g in both sucuk groups; the numbers of total aerobic bacteria and Micrococcus/Staphylococcus were 4.95 log CFU/g and 2.13 log CFU/g in group A; 5.23 log CFU/g and 2.25 log CFU/g in group B, respectively. The pH of group A sucuk was lower than that of group B. Hydroxyproline and connective tissue contents of group B were higher than those of group A. Outer surface lightness value (L) was higher in group A, and redness (a) was higher in group B. Texture analysis showed that group B had higher hardness, cohesiveness and gumminess values, while group A had higher springiness and chewiness values. Striated muscle and adi‑ pose tissue were detected in group A, and sero‑mucous tissues were found in group B during the histological analysis. Group A sucuk, in the sensory analysis, achieved higher general satisfaction scores than group B. As a result, head meat can be used in sucuk production.","PeriodicalId":18295,"journal":{"name":"Meat Technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67986308","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Mind over Palate: Unveiling the Role of Neuromarketing in the Food Industry 心智高于味觉:揭示神经营销在食品工业中的作用
Meat Technology Pub Date : 2023-01-01 DOI: 10.18485/meattech.2023.64.1.5
Ivana Brdar
{"title":"Mind over Palate: Unveiling the Role of Neuromarketing in the Food Industry","authors":"Ivana Brdar","doi":"10.18485/meattech.2023.64.1.5","DOIUrl":"https://doi.org/10.18485/meattech.2023.64.1.5","url":null,"abstract":"t: This scientific paper investigates the application of neuromarketing research in the food industry and its impact on consumer behaviour and perception of food quality. Through a comprehensive review of the relevant literature, this study explores the fun‑ damental concepts and techniques of neuromarketing research, as well as their practical application within the context of the food industry. Furthermore, it analyses the various factors that influence consumer perception of food quality and examines how neuromarketing research can contribute to a better understanding of these factors. By integrating theoretical and empirical findings, this paper offers valuable insights into the potential benefits and advantages of utilising neuromarketing research, while also acknowledging the ethical challenges associated with its implementation in creating effective marketing strategies and enhancing the overall consumer experience in the food industry.","PeriodicalId":18295,"journal":{"name":"Meat Technology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67986532","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
Composition and Diversity of Microbial Communities of Industrial Environment Objects 工业环境对象微生物群落组成及多样性研究
Meat Technology Pub Date : 2023-01-01 DOI: 10.18485/meattech.2023.64.2.33
Yuliya Yushina, Elena Zaiko, Anzhelika Makhova, Oxana Kuznetsova, Anastasia Semenova, Dagmara Bataeva, Maria Grudistova, Nasarbay Nasyrov
{"title":"Composition and Diversity of Microbial Communities of Industrial Environment Objects","authors":"Yuliya Yushina, Elena Zaiko, Anzhelika Makhova, Oxana Kuznetsova, Anastasia Semenova, Dagmara Bataeva, Maria Grudistova, Nasarbay Nasyrov","doi":"10.18485/meattech.2023.64.2.33","DOIUrl":"https://doi.org/10.18485/meattech.2023.64.2.33","url":null,"abstract":"","PeriodicalId":18295,"journal":{"name":"Meat Technology","volume":"80 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135157292","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Detection of Pathogenic Yersinia enterocolitica Strains in Pre-Packed Fresh Pork Minced Meat — Preliminary Data 预包装鲜肉肉末中致病性小肠结肠炎耶尔森菌的检测初步资料
Meat Technology Pub Date : 2023-01-01 DOI: 10.18485/meattech.2023.64.2.15
Sead Hadžiabdić, Dörte Haase, Andrea Barać, Stefan Hertwig, Anja Buschulte
{"title":"Detection of Pathogenic Yersinia enterocolitica Strains in Pre-Packed Fresh Pork Minced Meat — Preliminary Data","authors":"Sead Hadžiabdić, Dörte Haase, Andrea Barać, Stefan Hertwig, Anja Buschulte","doi":"10.18485/meattech.2023.64.2.15","DOIUrl":"https://doi.org/10.18485/meattech.2023.64.2.15","url":null,"abstract":"","PeriodicalId":18295,"journal":{"name":"Meat Technology","volume":"100 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135157309","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Evaluation of Sensory Characteristics of Common Carp Reared in Purified Wastewater from a Slaughterhouse 屠宰场净化废水养殖鲤鱼感官特性的评价
Meat Technology Pub Date : 2023-01-01 DOI: 10.18485/meattech.2023.64.2.56
Miloš Pelić, Milica Živkov Baloš, Nikolina Novakov, Nikola Puvača, Jasna Kureljušić, Ana Gavrilović, Dragana Ljubojević Pelić
{"title":"Evaluation of Sensory Characteristics of Common Carp Reared in Purified Wastewater from a Slaughterhouse","authors":"Miloš Pelić, Milica Živkov Baloš, Nikolina Novakov, Nikola Puvača, Jasna Kureljušić, Ana Gavrilović, Dragana Ljubojević Pelić","doi":"10.18485/meattech.2023.64.2.56","DOIUrl":"https://doi.org/10.18485/meattech.2023.64.2.56","url":null,"abstract":"","PeriodicalId":18295,"journal":{"name":"Meat Technology","volume":"85 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135159261","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The One Health Concept: A Comprehensive Approach to the Function of a Sustainable Food System 一个健康概念:可持续食物系统功能的综合方法
Meat Technology Pub Date : 2023-01-01 DOI: 10.18485/meattech.2023.64.2.44
Dragan Milićević, Radman Šelmić, Zoran Petrović
{"title":"The One Health Concept: A Comprehensive Approach to the Function of a Sustainable Food System","authors":"Dragan Milićević, Radman Šelmić, Zoran Petrović","doi":"10.18485/meattech.2023.64.2.44","DOIUrl":"https://doi.org/10.18485/meattech.2023.64.2.44","url":null,"abstract":"","PeriodicalId":18295,"journal":{"name":"Meat Technology","volume":"2014 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135159274","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Zoonotic Potential of Eustrongylides spp. in Freshwater Fish Meat 淡水鱼肉中正圆内酯类的人畜共患潜力
Meat Technology Pub Date : 2023-01-01 DOI: 10.18485/meattech.2023.64.2.21
Dragana Ljubojević Pelić, Miloš Pelić, Nikolina Novakov, Milica Živkov Baloš, Vesna Đorđević
{"title":"Zoonotic Potential of <i>Eustrongylides spp.</i> in Freshwater Fish Meat","authors":"Dragana Ljubojević Pelić, Miloš Pelić, Nikolina Novakov, Milica Živkov Baloš, Vesna Đorđević","doi":"10.18485/meattech.2023.64.2.21","DOIUrl":"https://doi.org/10.18485/meattech.2023.64.2.21","url":null,"abstract":"","PeriodicalId":18295,"journal":{"name":"Meat Technology","volume":"30 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135159280","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
On-Farm Killing as a Method to Minimize Pre-Slaughter Stress: A Qualitative Analysis from Switzerland 农场屠宰作为减少屠宰前压力的方法:来自瑞士的定性分析
Meat Technology Pub Date : 2023-01-01 DOI: 10.18485/meattech.2023.64.2.83
Lisa Märcz, Anna Francesca Corradini, Eugenio Demartini, Michael Gibbert
{"title":"On-Farm Killing as a Method to Minimize Pre-Slaughter Stress: A Qualitative Analysis from Switzerland","authors":"Lisa Märcz, Anna Francesca Corradini, Eugenio Demartini, Michael Gibbert","doi":"10.18485/meattech.2023.64.2.83","DOIUrl":"https://doi.org/10.18485/meattech.2023.64.2.83","url":null,"abstract":"","PeriodicalId":18295,"journal":{"name":"Meat Technology","volume":"39 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135159676","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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