资源 标记: Meat

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  1. Meat and meat products in human nutrition in developing countries

    The basis of a good diet - one adequate for growth, development and maintenance of health - is variety; a variety of foods can supply enough of the complete range of nutrients. Much of the malnutrition seen in the world is a result of relying too heavily on a single staple food. Improvements in...
    Meat

  2. Ethnic meat products of the North African and Mediterranean countries: An overview

    Abstract, Journal of Ethnic Foods, 2018 Traditional meat products constitute one of the ancient cultural heritages of the North African and Mediterranean countries: Egypt, Libya, Tunisia, Algeria, and Morocco. Over years, peopleof these countries consumed numerous meat products in such a way that...
    Meat Drying Meat

  3. Traditional Fermented Foods of North African Countries: Technology and Food Safety Challenges With Regard to Microbiological Risks

    Abstract,Comprehensive Reviews in Food Science and Food Safety, 2013 North African countries have a rich tradition in food technology, and many traditional foods of animal or plant origin are still widely consumed and highly appreciated. In fact, these foods play an important role in the economy...
    Fermentation Meat

  4. Guidelines for slaughtering, meat cutting and further processing

    The activities of the meat sector may be divided into three stages - slaughtering, meat cutting and further processing. Each stage involves completely different technical operations which must not be viewed as separate and independent processes. There are significant interactions between the...
    Meat

  5. Meat & Muscle Biology Journal

    The purpose of the Journal is to provide an appropriate medium for the dissemination of interdisciplinary and international knowledge on all antemortem and postmortem factors that influence the properties of meat that are marketed for human consumption. High quality basic and applied research...
    Meat Journal