scholarly journals Processing Factors Affecting Pheasant Meat Quality

1969 ◽  
Vol 48 (6) ◽  
pp. 2018-2022 ◽  
Author(s):  
Stuart T. McCready ◽  
J. David Mitchell
Keyword(s):  
Meat Quality ◽  
Factors Affecting ◽  
Processing Factors

scholarly journals Review: On-farm and processing factors affecting bovine carcass and meat quality

animal ◽  
2022 ◽  
pp. 100426
Author(s):  
A. Clinquart ◽  
M.P. Ellies-Oury ◽  
J.F. Hocquette ◽  
L. Guillier ◽  
V. Santé-Lhoutellier ◽  
...  
Keyword(s):  
Meat Quality ◽  
Factors Affecting ◽  
On Farm ◽  
Processing Factors

scholarly journals Processing Factors Affecting Yields and Meat Quality of Smoked Bobwhite Quail

1979 ◽  
Vol 58 (6) ◽  
pp. 1498-1503 ◽  
Author(s):  
A.S. ARAFA ◽  
D.M. JANKY ◽  
H.R. WILSON ◽  
J.L. OBLINGER ◽  
J.A. KOBURGER
Keyword(s):  
Meat Quality ◽  
Factors Affecting ◽  
Bobwhite Quail ◽  
Processing Factors

Processing factors affecting the osmotic dehydration of diced green peppers

2002 ◽  
Vol 37 (5) ◽  
pp. 497-502 ◽  
Author(s):  
Banu F. Ozen ◽  
Lisa L. Dock ◽  
Murat Ozdemir ◽  
John D. Floros
Keyword(s):  
Osmotic Dehydration ◽  
Factors Affecting ◽  
Processing Factors

scholarly journals Review: Factors affecting sheep carcass and meat quality attributes

animal ◽  
2021 ◽  
pp. 100330
Author(s):  
S. Prache ◽  
N. Schreurs ◽  
L. Guillier
Keyword(s):  
Meat Quality ◽  
Quality Attributes ◽  
Factors Affecting

scholarly journals Blend Segregation in Tablets Manufacturing and Its Effect on Drug Content Uniformity—A Review

Pharmaceutics ◽  
2021 ◽  
Vol 13 (11) ◽  
pp. 1909
Author(s):  
Emilia Jakubowska ◽  
Natalia Ciepluch
Keyword(s):  
Active Pharmaceutical Ingredient ◽  
Content Uniformity ◽  
Continuous Manufacturing ◽  
Compression Process ◽  
Factors Affecting ◽  
Die Filling ◽  
Drug Potency ◽  
Tablet Press ◽  
Tablet Manufacturing ◽  
Processing Factors

Content uniformity (CU) of the active pharmaceutical ingredient is a critical quality attribute of tablets as a dosage form, ensuring reproducible drug potency. Failure to meet the accepted uniformity in the final product may be caused either by suboptimal mixing and insufficient initial blend homogeneity, or may result from further particle segregation during storage, transfer or the compression process itself. This review presents the most relevant powder segregation mechanisms in tablet manufacturing and summarizes the currently available, up-to-date research on segregation and uniformity loss at the various stages of production process—the blend transfer from the bulk container to the tablet press, filling and discharge from the feeding hopper, as well as die filling. Formulation and processing factors affecting the occurrence of segregation and tablets’ CU are reviewed and recommendations for minimizing the risk of content uniformity failure in tablets are considered herein, including the perspective of continuous manufacturing.

scholarly journals Pork: profile of the West of Paraná consumers and physical evaluation of chop

2017 ◽  
Vol 38 (6) ◽  
pp. 3563
Author(s):  
Rosana Aparecida da Silva-Buzanello ◽  
Daneysa Lahis Kalschne ◽  
Silmara Maisa Heinen ◽  
Claudete Pertum ◽  
Alexia Francielli Schuch ◽  
...  
Keyword(s):  
Meat Quality ◽  
Storage Conditions ◽  
Absorption Capacity ◽  
Physical Parameters ◽  
Exploratory Research ◽  
Factors Affecting ◽  
Pig Farming ◽  
Consumption Index ◽  
The One ◽  
Processing And Storage

Pork consumption in Brazil is still low despite its productive importance. Relevant issues such as swine breeding, meat quality, and evaluation of aspects and attributes considered important by pork consumers at the time of purchase allows identifying consumer market demands. Moreover, physical parameters evaluation or pork cuts are suggested to certify the meat quality. The aim of this study was to identify the current situation of pig farming and determine the main aspects considered by consumers when buying pork in the Western region of Paraná state, Brazil. Furthermore, the physical properties of five pork chop brands marketed in the region were determined. Initially, an exploratory research was conducted involving ten pig farming sector professionals. This research allowed identifying that professionals understand the factors affecting meat quality and that some municipalities in the region are beyond their absorption capacity for pig production market. A descriptive research involving one hundred pork consumers showed that, although most prefer beef, 41% reported to consume pork 2 to 3 times a week. Pork chops and ribs are the preferred cuts, either fried or roasted. Details such as expiration date and federal inspection register were considered the most important aspects at the time of purchase, while price was the least important one. The meat color was the most mentioned sensory attribute. The physical analyses of five pork chop brands showed no pH difference (p > 0.05), water holding capacity, and cooking loss results, distinctive from the one observed for color (L*, a* and b*) and shearing force, which showed differences among the brands (p ? 0.05). Comparing pH and L*, it can be suggested that two brands showed normal meat characteristics, one DFD meat (pH > 6.0 and L* < 45), and other two brands PSE (pH < 5.8 and L* > 50). The research contributed to identifying features considered important by pork consumers, suggesting strategic actions to achieve greater preference and consumption index. The evaluation of physical parameters showed there is variability involved in pork chop quality as the samples were obtained from commercially different origins and under different processing and storage conditions.

Factors affecting the meat quality of veal

2006 ◽  
Vol 86 (10) ◽  
pp. 1412-1431 ◽  
Author(s):  
Tania M Ngapo ◽  
Claude Gariépy
Keyword(s):  
Meat Quality ◽  
Factors Affecting
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