Add to ORKGFour methods were used in the determination of meat content in local meat and meat products. Current methods available are not reliable and applicable to routine monitoring and quality control by the regulating laboratories as well as the meal processing industry. A reliable and practical method is needed to monitor meat products and ensure that they are meeting the minimum requirement of sixty five (65 %) percent meat content. The total pigments and myoglobin technique was found to be applicable for determination of meat content in locally processed beef burgers, when compared to the Modified Method of Stubbs & More (1919), and Pearson Method (1975)
Thermal treatments are often applied during processing or preparation of muscle foods aiming to both...
Quality (Latin for character, nature, property) is the measurable entirety of character traits, natu...
The evolution of the molecular system involved in the color of the meat during the muscle rigor and ...
Four methods were used in the determination of meat content in local meat and meat products. Current...
The identification of meat animal species used in raw burgers is very important with respect to econ...
Colour is the most important meat quality attribute at the point of sale. It is largely the result o...
The aim of this study was to validate the use of the spectrophotometer Minolta CM-600d for measuring...
Because of the increased demand for processed meat, there is an urgent need to introduce specific id...
Myoglobin is the most important red pigment in meat, but also the content of hemoglobin and cytochro...
As a result of constantly growing consumer expectations for meat quality, the meat industry is plac...
The dramatic changes in the market forms for poultry in recent years, from a predominantly whole bir...
Unfair production and products that do not comply with the declared labeling are currently an acute ...
In the article is considered a possibility to use the accessible modern digital technique: flatbet s...
Many different methods measuring meat quality traits are available which are based on different prin...
This project aimed to refine and validate an optical remote sensing method to predict the ultimate p...
Thermal treatments are often applied during processing or preparation of muscle foods aiming to both...
Quality (Latin for character, nature, property) is the measurable entirety of character traits, natu...
The evolution of the molecular system involved in the color of the meat during the muscle rigor and ...
Four methods were used in the determination of meat content in local meat and meat products. Current...
The identification of meat animal species used in raw burgers is very important with respect to econ...
Colour is the most important meat quality attribute at the point of sale. It is largely the result o...
The aim of this study was to validate the use of the spectrophotometer Minolta CM-600d for measuring...
Because of the increased demand for processed meat, there is an urgent need to introduce specific id...
Myoglobin is the most important red pigment in meat, but also the content of hemoglobin and cytochro...
As a result of constantly growing consumer expectations for meat quality, the meat industry is plac...
The dramatic changes in the market forms for poultry in recent years, from a predominantly whole bir...
Unfair production and products that do not comply with the declared labeling are currently an acute ...
In the article is considered a possibility to use the accessible modern digital technique: flatbet s...
Many different methods measuring meat quality traits are available which are based on different prin...
This project aimed to refine and validate an optical remote sensing method to predict the ultimate p...
Thermal treatments are often applied during processing or preparation of muscle foods aiming to both...
Quality (Latin for character, nature, property) is the measurable entirety of character traits, natu...
The evolution of the molecular system involved in the color of the meat during the muscle rigor and ...