[go: up one dir, main page]

Ludwiczak et al., 2017 - Google Patents

Effect of storage on quality traits of the semimembranosus muscle of farmed fallow deer (Dama dama) bucks and does

Ludwiczak et al., 2017

View PDF
Document ID
6056985230553023457
Author
Ludwiczak A
Stanisz M
Bykowska M
Składanowska J
Ślósarz P
Publication year
Publication venue
Animal Science Journal

External Links

Snippet

A total of 12 farmed fallow deer bucks and 12 does aged 31–32 months were included in a study on the effect of storage in vacuum packaging on the functionality of venison of the Semimembranosus muscle. All the analyzed meat quality traits were not affected by sex. The …
Continue reading at www.academia.edu (PDF) (other versions)

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Micro-organisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/03—Drying; Subsequent reconstitution
    • A23B4/033—Drying; Subsequent reconstitution with addition of chemicals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/02—Preserving by means of inorganic salts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N33/00—Investigating or analysing materials by specific methods not covered by the preceding groups
    • G01N33/02—Investigating or analysing materials by specific methods not covered by the preceding groups food
    • G01N33/04—Investigating or analysing materials by specific methods not covered by the preceding groups food dairy products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B5/00—Preservation of eggs or egg products
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
    • G01N33/00—Investigating or analysing materials by specific methods not covered by the preceding groups
    • G01N33/02—Investigating or analysing materials by specific methods not covered by the preceding groups food
    • G01N33/12—Investigating or analysing materials by specific methods not covered by the preceding groups food meat; fish

Similar Documents

Publication Publication Date Title
Ludwiczak et al. Effect of storage on quality traits of the semimembranosus muscle of farmed fallow deer (Dama dama) bucks and does
Daszkiewicz et al. Quality characteristics of meat from wild red deer (Cervus elaphus L.) hinds and stags
Daszkiewicz et al. The effect of gender on the quality of roe deer (Capreolus capreolus L.) meat
Lee et al. Effects of crossbreeding and gender on the carcass traits and meat quality of Korean native black pig and Duroc crossbred
Franco et al. Effect of gender (barrows vs. females) on carcass traits and meat quality of Celta pig reared outdoors
Birhanu A review on Ethiopian meat production trends, consumption and meat quality parameters
Borilova et al. The effect of storage conditions on the hygiene and sensory status of wild boar meat
Seong et al. Assessment of frozen storage duration effect on quality characteristics of various horse muscles
Passetti et al. Sensorial, color, lipid oxidation, and visual acceptability of dry‐aged beef from young bulls with different fat thickness
Stanisławczyk et al. Quality characteristics of horse meat as influence by the age of horse
Soriano et al. Influence of evisceration time and carcass ageing conditions on wild venison quality. Preliminary study
Litwińczuk et al. Chemical composition and physicochemical properties of horse meat from the longissimus lumborum and semitendinosus muscle
Dericioglu et al. Determining protein denaturation of sardine (Sardina pilchardus) marinates before and after the maturation
Jin et al. Comparison of effects of two aging methods on the physicochemical traits of pork loin
Chakrabartty et al. Effects of ageing on longissimus thoracis et lumborum muscle of local beef
Bykowska et al. The effect of muscle, time post-mortem and sex on the quality of meat from fallow deer (Dama dama) farmed in Poland
Bykowska et al. Quality of meat from three muscles of farmed fallow deer (Dama dama)
Chwastowska-Siwiecka et al. Changes in the physicochemical properties of deep-frozen rabbit meat as dependent on thawing method
Florek et al. Nutritional value and physicochemical properties of red deer and wild boar meat after frozen storage under vacuum
Stanisz et al. The effect of age and ultimate pH value on selected quality traits of meat from wild boar
Yim et al. Meat quality of loin and top round muscles from the Hanwoo and Holstein veal calves
Ren et al. Physicochemical properties of pastirma from horse meat, beef, mutton and pork
Seong et al. Effect of cut type and post-mortem ageing on the technological quality, textural profile and sensory characteristics of horse meat
Bykowska et al. The effect of high ultimate pH on the quality of three muscles from farm-raised fallow deer (Dama dama)
Ortega et al. Comparative evaluation of physical parameters of salted goat and sheep meat blankets “mantas” from Northeastern Portugal