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Now showing items 51-60 of 107
"One Fish, Two Fish, Red Fish, Blue Fish”: How ethical beliefs influence consumer perceptions of “blue” aquaculture products?
(Elsevier, 2019-05-16)
Respecting ethical beliefs of consumers is an important precondition for food manufacturers in their attempt to improve their positioning in the European food market. Based on a cross-cultural survey ...
Influence of high-pressure processing at different temperatures on free amino acid and volatile compound profiles of dry-cured ham
(2018-12-26)
The effect of high pressure processing (HPP) (600 MPa during 6 min) at different temperatures (0, 20 and 35 °C) in dry-cured ham has been studied in order to optimize the technique and reduce its impact ...
Comparative proteomic profiling of myofibrillar proteins in dry-cured ham with different proteolysis indices and adhesiveness
(2017-10-12)
Excessive proteolysis during dry-cured ham processing may lead to high adhesiveness and consumer dissatisfaction. The aim of this research is to identify biomarkers for proteolysis and adhesiveness. Two ...
Biopreservation of fresh-cut pear using Lactobacillus rhamnosus GG and effect on quality and volatile compounds
(Elsevier, 2017-09-18)
In recent years, the consumption of minimally processed fruit has increased. However, unfortunately,
these products could be an appropriate vehicle for the transmission of foodborne pathogens. In ...
Salmonella control in poultry flocks and its public health impact
(EFSA Journal, 2019-02-19)
An increase in confirmed human salmonellosis cases in the EU after 2014 triggered investigation of contributory factors and control options in poultry production. Reconsideration of the five current ...
The effect of a high monounsaturated fat diet on body weight, backfat and loin muscle growth in high and medium-lean pig genotypes
(Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria, 2012-01-23)
The objective of this study was to evaluate whether the use of a diet rich in oleic acid could have an effect on daily
weight gain, backfat and loin muscle (Longissimus thoracis) depth. One hundred and ...
Effects of whole linseed and rumen-protected conjugated linoleic acid enriched diets on beef quality
(Elsevier, 2015-11-23)
Instrumental assessments and sensory tests were performed to evaluate the effects of diet and postmortem ageing time (1, 7 and 21 days) on beef quality. A total of 48 Friesian calves were randomly ...
Evaluation of the safety and efficacy of the organic acids lactic and acetic acids to reduce microbiological surface contamination on pork carcasses and pork cuts
(Wiley, 2018-12-12)
Studies evaluating the safety and efficacy of lactic and acetic acids to reduce microbiological surface
contamination on pork carcasses pre-chill and pork meat cuts post-chill were assessed. Lactic ...
Effect of environmental enrichment and herbal compounds-supplemented diet on pig carcass, meat quality traits, and consumers’ acceptability and preference
(MPDI, 2018-07-16)
Animal welfare can be considered an ethical attribute of product quality, but consumers
should appreciate its added value. The aim of this study was to evaluate consumer’s acceptability,
preference, ...
Modelling of avoidance of food additives: a cross country study
(Taylor & Francis, 2019-04-16)
Food additives are strictly regulated and from technological point of view are useful ingredients. However, due to negative media news seeking for sensation, and sometimes irresponsible producer behaviour, ...