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.aspx?PageID=569%23ancor> (last accessed 11 June 2012). Cerina, S., Krastina, V., Vitina, I.I. (2011). Production and expenses of inno­vative composition broiler chicken meat in Latvia. Agron. Res., 9(2), 383-388. Gramatina, I., Rakcejeva, T., Silina, L., Jemeljanovs, A. (2011). Comparison of venison and beef chemical composition. In: 57th International Congress of Meat Science and Technology "Global Challenges to Production, Pro­cessing and Consumption of Meat", 7-12 August 2011. Ghent, Belgium: Belgian Association of Meat Science and Technology. Holub, B.J. (2002). Clinical

Chemistry, Applied Science Publishers LTD, London, 1980 . Burr H. K.: Pulse proteins in M. Friedman (ed.): Protein Nutritional Quality of Foods and Feeds, Marcel Dekker, New York, 1975 . Adler-Nissen J.: Enzymatic Hydrolysis of Food Proteins, Elsevier Applied Science Publishers, New York, 1986 . Kowalski Z., Konopka M., Krupa-Żuczek K., Wilkosz A.: "Animal FAT recovery from the meat and post-flotation waste and their use as substitute the natural gas", 10 th Conference on Environment and Mineral Processing Part III, Technical University of Ostrava, Czech Republic, 22

Eastern Finance and Management, 3 (4), 66-76. [4] Hafez, O.A., Zaiton, H., Nazmi, A.M.M. 2015. Effect of slaughtering methods on meat quality indicators, chemical changes and microbiological quality of broiler chicken meat during refrigerated storage. IOSR Journal of Agriculture and Veterinary Science, 8 (9), 2319-2372. [5] Aziz, Y.A., Chok, N.V. 2013. The role of halal awareness, halal certification, and marketing components in determining halal purchase intention among non-muslims in Malaysia: A structural equation modeling approach. Journal of International Food and

References Apata E.S., Eniolorunda O.O., Amao K.E., Okubanjo A.O. (2012). Quality evaluation of rabbit meat as affected by different stunning methods. Int. J. of Agric. Sci., 2: 54–58. Buil T., Maria G.A., Villarroel M., Liste G., Lopez M. (2004). Critical points in the transport of commercial rabbits to slaughter in Spain that could compromise animals' welfare. World Rabbit Sci., 12: 269–279. Cavani C., Petracci M. (2004). Rabbit meat processing and traceability. Proc. XVIII World Rabbit Congress, Puebla, Mexico, 7.10.2004, pp. 1318–1336. Cullere M., Dalle Zotte

). ALSPAC Study Group: Association between composition of the diet and haemoglobin and ferritin levels in 18 month old children. Eur. J. Clin. Nutr. , 55 , 278–286. Cox, K. A., Parkin, P. C., Anderson, L. N. (2016). Association between meat and meat-alternative consumption and iron stores in early childhood. Academic Pediatrics, S1876-2859. Available from: https://www.ncbi.nlm.nih.gov/pubmed/26804490 (accessed 2 August 2016). Engelmann, M. D., Sandstrom, B., Michaelsen, K. F. (1998). Meat intake and iron status in late infancy: An intervention study. J. Pediatr

Introduction The globalisation of the market and the free movement of goods obscure the authenticity of some goods and facilitate their sale under false pretences. Particularly often counterfeited are luxury and branded products with a recognised market position, e.g alcoholic beverages, meat products, hard cheeses, and other products for consumption. According to Polish legislation, any foodstuff is considered to be fake in which changes have been made to hide its actual composition or other properties. This stimulates the need for methods which enable

References Aghwan Z.A., Regenstein J.M. (2019). Slaughter practices of different faiths in different countries. J. Anim. Sci. Tech., 61: 111-121. Apata E.S., Eniolorunda O.O., Amao K.E., Okubanjo A.O. (2012). Quality evaluation of rabbit meat as affected by different stunning methods. Int. J. Agric. Sci., 2: 054-058. Arneth W. (1998). ChemischeGrundlagen der Umrü- tung. Fleischwirtschaft, 8: 868–874. Becerril-Herrera M., Alonso-Spilsbury M., Lemus-Flores C., Guerrero-Legarreta I., Olmos-Hernández A., Ramírez-Necoechea R., Mota-Rojas D. (2009). CO 2 stunning may

References 1. Calkins C.R., Hodgen J.M.: A fresh look at meat flavour. Meat Sci 2007, 77 , 63-80. 2. Gongora R.J., Peltoniemi O.A.T., Tammen I., Raadsma H., Moran C.: Analyses of possible domestic pig contribution in two populations of Finnish farmed Wild Boar. Acta Agric Scand Sect A Anim Sci 2003, 53 , 161-165. 3. Guzek D., Głąbska D., Wierzbicka A., Wierzbicki J., Cierach M.: Relationship between basic beef texture attributes and their perception by Polish consumers. Ital J Food Sci 2012, 24 , 231-239. 4. Hoffmann L.C., Kritzinger B., Ferreira A.V.: The

References Aldai, N., Osoro, K., Barrón, L. J. R., Najera, A. I. (2006). Gas-liquid chromatographic method for analysing complex mixtures of fatty acids including conjugated linoleic acids (cis9 trans11 and trans10 cis12 isomers) and long-chain (n-3 or n-6) polyunsaturated fatty acids: Application to the intramuscular fat of beef meat. J. Chrom ., 1110 , 133 - 139. Anonymous (2003). Diet, Nutrition and the Prevention of Chronic Diseases. World Health Organization Report of a Joint WHO/FAO Expert Consultation, Geneva, 160 pp. Cordan, L., Watkins, B. A

REFERENCES 1. Ballin N.Z., Vogensen F.K., Karlsson A.H., Species determination – Can we detect and quantify meat adulteration? Meat Sci., 2009, 83, 165–174. 2. Cammà C., Di Domenico M., Monaco F., Development and validation of fast real-time PCR assay for species identification in raw and cooked meat mixtures. Food Contr., 2012, 23, 400–404. 3. Dalton D.L., Kotze A., DNA barcoding as a tool for species identification in three forensic wildlife cases in South Africa. Forensic Sci. Int., 2011, 207, 51–54. 4. Dawnay N., Ogden R., McEwing R., Carvalho G.R., Thorpe R