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The effects of lairage time and handling procedure prior to slaughter on stress and meat quality parameters in pigs
(Elsevier Sci Ltd, Oxford, 2014)
Lairage time (short - 8 min to 2.7 h, n = 28 vs. long - 14 to 21.5 h, n = 72) and pig handling (gentle - no use of stick or electric prod, pig not slipping, falling, nor emitting high-pitched vocalizations vs. rough - where ...
Fatty acid profile as a discriminatory tool for the origin of lamb muscle and adipose tissue from different pastoral grazing areas in North Macedonia - A short communication
(Elsevier Sci Ltd, Oxford, 2020)
The fatty acid (FA) profiles of lamb muscle and adipose tissue originating from ten different grazing areas in North Macedonia and an assessment of whether the meat origin could be distinguished on the basis of FA profile ...
White and honey Chlorella vulgaris: Sustainable ingredients with the potential to improve nutritional value of pork frankfurters without compromising quality
(Elsevier, 2023)
This study aimed to evaluate the effect of the chlorophyll-deficient microalgae mutants, honey (yellow) and white Chlorella vulgaris, (3%) on the nutritional, physicochemical, microbiological, and sensory characteristics ...