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Using 19% of alfalfa hay in beef feedlot finishing diets did not modify meat quality but increased feed intake and ADG
(Oxford University Press, 2019-02-06)
To evaluate the effects of including extra alfalfa hay in high concentrate diets fed to beef heifers on intake, average daily gain (ADG), gain to feed ratio (G:F), and carcass and meat quality, we used ...
Environmentally driven transcriptomic and metabolic changes leading to color differences in “Golden Reinders” apples
(Frontiers Media, 2022-08-01)
Apple is characterized by its high adaptation to diverse growing environments.
However, little is still known about how different environments can regulate
at the metabolic or molecular level specific ...
Marketing strategies to self-sustainability of autochthonous swine breeds from different EU regions: a mixed approach using the World Café technique and the Analytical Hierarchy Process
(Cambridge University Press, 2021-09-02)
Extensive and semi-extensive production based on local swine breeds such as Majorcan Black Pig, Cinta Senese, Gascon, Krškopolje and Turopolje is becoming extremely rare and on the verge of disappearing ...
Sensory evaluation of Protected Designation of origin Wines: Development of olfactive descriptive profile and references
(Elsevier, 2023-12-04)
Wines covered by PDO or PGI quality labels have specific sensory characteristics. According to EU regulations, product characteristics (including the sensory description) must be defined in the PDO ...
Seaweed Inclusion in Finishing Lamb Diet Promotes Changes in Micronutrient Content and Flavour-Related Compounds of Raw Meat and Dry-Cured Leg (Fenalår)
(MDPI, 2022-04-04)
Innovative feeding strategies tend to improve the quality properties of raw material and dry-cured products. In the present study, Norwegian White female lambs (n = 24) were finished during 35 days on ...
Serbian, Croatian and Spanish consumers' beliefs towards artisan cheese
(Emerald, 2021-11-24)
Purpose: In the past two decades the popularity of artisan cheese emerged. The present study aimed to investigate similarities and differences in beliefs towards artisan cheeses among participants from ...
Development and biomass composition of Ephestia kuehniella (Lepidoptera: Pyralidae), Tenebrio molitor (Coleoptera: Tenebrionidae), and Hermetia illucens (Diptera: Stratiomyidae) reared on different byproducts of the agri-food industry
(Oxford University Press, 2020-08-18)
The aim of this study was to evaluate five agro-industrial byproducts (apricots, brewer’s spent grains, brewer’s spent yeast, feed mill byproducts including broken cereal grains, and hatchery waste ...
Fermentation for Designing Innovative Plant-Based Meat and Dairy Alternatives
(MDPI, 2023-02-27)
Fermentation was traditionally used all over the world, having the preservation of plant and animal foods as a primary role. Owing to the rise of dairy and meat alternatives, fermentation is booming as ...
Effect of the sodium reduction and smoking system on quality and safety of smoked salmon (Salmo salar)
(Elsevier, 2020-07-05)
Excessive sodium (Na) intake has been associated with high blood pressure and cardiovascular diseases. Therefore, sodium reduction is a public health challenge worldwide. The aim of this study was to ...
Poly Lactic Acid (PLA) Nanocomposites: Effect of Inorganic Nanoparticles Reinforcement on Its Performance and Food Packaging Applications
(MDPI, 2021-03-31)
Poly lactic acid (PLA) is a compostable, as well as recyclable, sustainable, versatile and environmentally friendly alternative, because the monomer of PLA-lactide (LA) is extracted from natural sources. ...