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Plantaricin IIA-1A5 from Lactobacillus plantarum IIA-1A5 Retards Pathogenic Bacteria in Beef Meatball Stored at Room Temperature
Lactobacillus plantarum Pathogenic Bacteria
2016/6/2
This study aims to demonstrate the efficiency of antibacterial activity of plantaricin IIA-1A5 in meatball when stored at room temperature. The results revealed addition of plantaricin IIA-1A5 to meat...
REVEALED COMPARATIVE ADVANTAGE AND HALF-A-CENTURY COMPETITIVENESS OF CANADIAN AGRICULTURE: A CASE STUDY OF WHEAT, BEEF AND PORK SECTORS
Competitiveness Measurement Normalized Revealed Comparative Advantage Wheat beef and pork sectors Drivers of Competitiveness
2014/4/11
While the competitiveness of the Canadian agri-food sector attracted significant research attention since the mid 1980s, no study has measured competitiveness using longitudinal data and determined em...
The Impact of the Beef Industry in the Southern Ogallala Region
The Impact of the Beef Industry Southern Ogallala Region
2014/6/3
The Impact of the Beef Industry in the Southern Ogallala Region。
Partial equilibrium model ?beef
beef consumer farmer partial equilibrium model price producer
2014/2/24
The main goal of the presented paper is to propose, specify and quantify a model of partial equilibrium in the beef meat vertical in the Czech Republic. Characterized within the analyzed relations in ...
Post-harvest interventions to reduce/eliminate pathogens in beef
Escherichia coli O157:H7 Non-O157 Shiga toxin-producing E. coli Salmonella Interventions Test-and-hold Pre-harvest versus postharvest interventions
2012/8/10
In 1999 the foodborne pathogens Salmonella, Listeria, Campylobacter, and Escherichia coli (both O157 and non-O157) were estimated to cause more than 6 million illnesses and approximately 9000 deaths e...
Consumption of beef in the Czech Republic
consumption beef Czech Republic statistical methods
2014/2/24
The paper is aimed at the demand for beef. Its objective is to evaluate the development of beef consumption in the market of the Czech Republic, and particularly to identify the factors affecting the ...
Bacteriological Quality of Beef Offered for Retail Sale in Cote d’ivoire
Cote d’ivoire Beef Offered
2016/6/1
This study was designed to monitor the bacteriological quality of beef meat produced and offered for retail sale on the different markets of Abidjan after slaughtering beefs in the main slaughter-hous...
Color Stability Improvement of Chilled Beef by Natural Antioxidant Treatment and Modified Atmosphere Packaging
Natural Antioxidant Treatment Modified Atmosphere Packaging
2016/5/31
The effect of superficial treatment with taxifolin solution (1 g L-1) in combination with modified atmosphere packaging (80%O2/20%CO2) on the sensory quality and instrumental color characteristics of ...
Antioxidative Effects of Pomposia Extract, on Lipid Oxidation and Quality of Ground Beef during Refrigerated Storage
Pomposia Extract Lipid Oxidation
2016/5/31
The aim of the current investigation was to investigate the effect of pomposia juice and extracts compared to BHT as synthetic antioxidant on lipid oxidation and quality of ground beef during refriger...
Cryoprotective effect of trehalose and maltose on washed and frozen stored beef meat
thermal transitions temperature DSC SEP washed beef meat trehalose maltose
2014/2/26
The cryoprotective effects of trehalose and maltose (w = 2–10%) on washed beef meat were investigated. Washed beef meat produced from fresh beef meat was frozen and stored for 360 days at –30°C. Myofi...
Effect of Treatment with Natural Antioxidant on the Chilled Beef Lipid Oxidation
Beef lipid oxidation quality shelf life taxifolin
2010/9/30
The effect of superficial treatment of beef trimm ings and beef knuckles with bone with taxifolin solution (1 g/L) on the lipid oxidation development during chilled storage was studied. Beef samples w...
Bacteriological Quality of Traditionally Prepared Fried Ground Beef (Dambun nama) in Sokoto, Nigeria
Bacteria ground beef quality safety
2010/9/30
The study was designed to determine the bacterial quality of local fried ground beef (Dambun nama)sold and consumed in Sokoto metropolis. Between January and December 2009, 216 samples of fried ground...
Evaluation of Physico-Chemical Properties of Malaysian Commercial Beef Meatballs
Physico-Chemical Properties Malaysian Commercial Beef Meatballs
2010/11/8
The aim of the study was to evaluate the physico-chemical properties of commercial beef meatballs. A total of six samples of beef meatballs from different manufacturers were analyzed for proximate com...
Sodium chloride or heme protein induced lipid oxidation in raw, minced chicken meat and beef
lipid oxidation myoglobin heme iron salt rancidity
2014/2/27
The objective of this study was to evaluate the effect of the salt (NaCl) level (0%, 1% and 6%) or the addition of metmyoglobin (MetMb) in the amount twice that in the natural muscle content on the ox...
The role of food standards on international trade: assessing the Brazilian beef chain
food standards global chains international trade case studies
2009/9/25
The purpose of this paper is to identify how Brazilian beef managers have responded to a rapid expansion and intensification of standards for beef exports. This issue relates to how some Brazilian bee...