Meat productionis one of the major activities in Europe. The main type of meat produced is pork (48.7%) followed by poultry (23.6%) and bovine (23.3%). Sheep, goat, equine and rabbit meat production covers only a percentage of the total meat production. Meat and meat products present an...
Sources and Production Meat sources vary throughout the world. Pork, beef including veal, poultry, lamb/mutton, andgoat meatsare the most commonly consumed; however, regional variations exist. According to availability or local custom, rabbit, deer (venison), horse, camel, and other mammals often...
Brasil, Y. Ishihara: Volatiles and water- and fat-soluble precursors of Saanen goat and cross Suffolk lamb flavour, Molecules 18, 2150–2165 (2013) Article CAS Google Scholar R. Kerscher, W. Grosch: Comparison of the aromas of cooked beef, pork and chicken. In: Frontiers of Flavour ...
goat, camel, deer, buffalo, horse, pig). Total world production of red meats was estimated to be approximately 120 million tonnes carcass weight in 1991. Red meats are important in international trade with about 11 million tonnes per year being exported. ...
The marble-like constructs were stained in the same manner except that different primary and secondary antibodies were used—goat anti-desmin (1:100, Santa Cruz Biotechnology) and Alexa Fluor 546 donkey anti-goat (1:400, Life Technologies) or Cy5 donkey anti-goat (1:100, Jackson) antibody, ...
Six variants of beef, mutton and goat sucuk without (B, M, G) and with (Bs, Ms, Gs) starter cultures were examined. Chemical composition, proteolytic chang... SLAVIŠA,STAJIĆ,MARIJA,... - 《Journal of Food Processing & Preservation》 被引量: 13发表: 2012年 Handbook of fermented me...
(Ozvural & Vural, 2012); raw and cooked goat meat (9 days, 5 °C) (Rababah et al., 2011); restructured mutton slices (aerobic and vacuum packaging, 14 and 28 days, 4 °C) (Reddy et al., 2013); cooked, frozen, reheated beef patties (overwrapped with PVC film, 6 months, −...
Meat products in the Islamic Middle East use beef, buffalo, mutton, lamb, goat, camel, poultry, and horse meats. Seasoned meat is grilled as kebabs. Sausages and fresh and cooked (Nakanek) or uncooked (smoked or heavily smoked, fermented, and seasoned) salamis and pastrami are common produc...
(19.25 min) compared to conventional cooking (40.51 min) applied in domestic cooking. Energy efficiency of cooking goat meat with this method is calculated to be 87 % compared to 41 % with conventional method of using pressure cooker. However, the authors did not conduct quality analysis for ...
Kang G, Cho S, Seong P, Park B, Kim S, Kim D, Kim Y, Kang S, Park K (2013) Effects of high pressure processing on fatty acid composition and volatile compounds in Korean native black goat meat. Meat Sci 94:495–499 CAS Google Scholar Karlowski K, Windyga B, Fonberg-Broczek ...