Clearly, even to cover 1% of the average animal protein need as it is on average per today, the magnitude of the challenge to set up a significant production is huge. The other challenge to overcome is to make insect production economically competitive, be it for human consumption of for an...
Protein solubility: Protein solubility is a good indirect indicator of WHC, which has been used to quantitate the low WHC of PSE meat muscle for a number of years. Measurement of sarcoplasmic and myofibrillar protein solubility of muscle involves homogenizing 1–2 g of meat in a low ionic stre...
The Cosori smart meat thermometer is a neat gadget that can be left in the protein during the whole cooking process. However, during our testing we found it performed well on small protein sizes, but was disappointing when cooking a whole chicken. Read our full Cosori Smart Meat Thermometer ...
Cultured meat is emerging as a new type of food that can provide animal protein in a sustainable way. Many previous studies employed various types of scaffolds to develop cultured meat with similar properties to slaughtered meat. However, important prope
A study was conducted to compare the quality of meat from a modern broiler strain (Ross 308; RS) with that of two 1970s strains fed drug-free low-protein (LP) and recommended-protein (RP) diets from 1 to 30 d of age. The RP and LP starter and grower diets were fed from 1 to ...
The chemical composition of pectoral and leg muscles (protein, collagen, salt, intramuscular fat (IMF), and water content) was analyzed, and 90 g of ground meat from each group was weighed. The analyses were per- formed using the FoodScan apparatus (FOSS, Hillerød, Denmark) using ...
Sha L, Xiong YL (2020) Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges. Trends Food Sci Technol 102:51–61 Article CAS Google Scholar Mintel (2020) GNPD - Plant proteins in meat substitutes. https://www.gnpd.com/sinatra/analysis/chart_results/search...
{''}\)as a function of oscillatory strain for the untreated and UFH-treated beef after 100 h of storage.bThe texture change during storage.cQuantification of the beef color change during storage using the Euclidean distance.d–fMeasurement of thednon-protein nitrogen concentration,epH value,...
The box plot illustrates the distributions of the mean orthogroup protein lengths. The bars represent the number of orthogroups exhibiting specific conservation patterns, with the numbers provided above each bar. The differently colored chart displays the functional categories of the core orthogroups ...
Well darn, it was a chart of the most popular dry dog foods and it listed the calories, I think it may have also listed some other things too. I think that who posted the chart said that the higher the calories also meant the higher the meat protein was. My memory is pretty lame ...