Relevant bibliographies by topics / Frog meat

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  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
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Academic literature on the topic 'Frog meat'

Author: Grafiati
Published: 4 June 2021
Last updated: 4 February 2022

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Journal articles on the topic "Frog meat"

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Rodrigues, Eliane, José Teixeira de Seixas Filho, Silvia Conceição Reis Pereira Mello, Airton Antonio Castagna, Marcos Aurélio de Sousa, and Ulisses Pereira Silva. "Frog meat microbiota (Lithobates catesbeianus) used in infant food." Food Science and Technology 34, no. 1 (February 25, 2014): 51–54. http://dx.doi.org/10.1590/s0101-20612014005000004.

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OLIVEIRA, Lillian Paranhos Laurindo, José Teixeira SEIXAS FILHO, Marcelo Maia PEREIRA, and Silvia Conceição Reis Pereira MELLO. "Frog meat in special diets: potential for use as a functional food." Boletim do Instituto de Pesca 43, especial (December 30, 2017): 99–106. http://dx.doi.org/10.20950/1678-2305.2017.99.106.

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Prasetyo, RHeru, and Erma Safitri. "Sparganum in frog meat: A warning for the occurrence of human sparganosis." Tropical Parasitology 9, no. 2 (2019): 130. http://dx.doi.org/10.4103/tp.tp_64_18.

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Feldsine, Philip T., and Maria T. Falbo-Nelson. "Comparison of Modified Immunodiffusion and Bacteriological Analytical Manual (BAM) Methods for Detection of Salmonella in Raw Flesh and Highly Contaminated Food Types." Journal of AOAC INTERNATIONAL 78, no. 4 (July 1, 1995): 993–96. http://dx.doi.org/10.1093/jaoac/78.4.993.

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Abstract A wide variety of naturally contaminated and inoculated raw flesh and highly contaminated food types was analyzed by a modified immunodiffusion enrichment protocol and the Bacteriological Analytical Manual (BAM) method to determine the equivalence of these methods. This modification was developed by Agriculture Canada to allow addition of a high-temperature selective enrichment step in tetrathionate brilliant green broth at 42°C while maintaining a 2-day total test time. Foods representing red meat, white meat, frog, and seafoods and one type of animal meal were evaluated. A total of 320 samples was tested, resulting in false negative rates of 5.2 and 3.5%, respectively, for the modified immunodiffusion and the BAM culture methods. The overall agreement rate was 96.9%.
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Chen, Xueying, Linyan Hu, Ronghui Chen, and Dong Chen. "Effect of chlorine dioxide and phosphates on the quality of tiger frog ( Rana tigrina ) meat during 4 °C storage." Journal of Food Science 85, no. 5 (April 6, 2020): 1411–17. http://dx.doi.org/10.1111/1750-3841.15123.

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LU, G., D. Z. SHI, Y. J. LU, L. X. WU, L. H. LI, L. Y. RAO, and F. F. YIN. "Retrospective epidemiological analysis of sparganosis in mainland China from 1959 to 2012." Epidemiology and Infection 142, no. 12 (February 4, 2014): 2654–61. http://dx.doi.org/10.1017/s0950268814000144.

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SUMMARYIn this study, epidemiological factors of sparganosis cases reported in mainland China from 1959 to December 2012 were analysed. A total of 1061 valid cases were distributed throughout most of the provinces of mainland China, with most cases occurring in Southern and Eastern China. The average age of patients was 29 years (range 0–80 years). Modes of transmission to humans were via contact (54·6%), mainly by application of frog meat as a poultice, foodborne (33·8%), mainly through ingesting frogs or snakes, and waterborne (11·5%) through drinking raw water. The tissue/organs involved were subcutaneous/muscle (43·1%), eyes (31·0%), central nervous system (CNS) (17·9%), urogenital system (3·9%) and visceral organs (3·2%). Obvious differences existed in main risk factors for different areas. Close correlation was found between tissue/organs and risk factors. Main modes of transmission changed during the past decades, from contact (83·8% pre-1979) to foodborne (63·9% post-2000). The tissue/organs involved also changed at the same time. Cases involving eyes fell from 50·0% pre-1979 to 8·3% post-2000, and cases involving CNS increased from 0% pre-1979 to 47·8% post-2000. These results illustrate that China is one of the main epidemic countries of sparganosis in the world. Consumption of frog/snake meat was the main risk factor, although application of frog flesh as a poultice was the main risk factor before 2000. Sparganosis has become one of the neglected but important foodborne/waterborne parasitic diseases in mainland China.
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Wicaksono, Ahmad Herdianto, Emmanuel Djoko Poetranto, Tatik Hernawati, and Boedi Setiawan. "Identification of Acanthocephala on Water Monitor Lizard (Varanus salvator) Human Consumed in Sidoarjo." Journal of Parasite Science 4, no. 2 (September 16, 2020): 71. http://dx.doi.org/10.20473/jops.v4i2.29159.

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Water monitor lizards are consumed by humans for its meat. The demand this reptile consumption because the taste and belief of the people in healing disease. Based on habitat and food, they have the potential to transmit zoonosis and have a high possibility of being infested by parasites. One of the possible disease that could infect water monitor and transmitted to human is acanthocephaliasis, infection from Acanthocephalan. Which previous research found Acanthocephala on intestine of frog. This research aims to know and identify Acanthochepala worms that infect water monitor lizards. Based on the results, 40 samples were used and there are 2 positive samples with Acanthocephalan in the body cavity.
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Tremlová, B. "Microscopic examination of products from fish meat." Czech Journal of Food Sciences 18, No. 2 (January 1, 2000): 55–60. http://dx.doi.org/10.17221/8310-cjfs.

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The paper deals with microscopic structure of commercial products from fish meat (ready-to-cook fish foods, meat products with an addition of fish meat). Samples were prepared by a histological technique, hematoxylin–eosin staining and differential staining to set off collagenic connective tissues (Calleja) and fish bones (modified van Gieson method) were used for microscopic examinations. Expected components and as declared on packages were confirmed by the results of microscopic examinations of ready-to-cook fish foods. The microscopic structure of meat products with an addition of fish meat was similar to that of traditional meat products of the same type. Fish bones of various size and at different quantity were detected in all products. Microscopic methods can be used to check the quality of products from fish meat with respect to the observation of technological procedures and technical standards.
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Sugiharto, S., E. Widiastuti, I. Isroli, T. Yudiarti, T. A. Sartono, and H. I. Wahyuni. "Breast meat characteristics of broilers fed fermented mixture of cassava pulp and Moringa oleifera leaf meal." Journal of the Indonesian Tropical Animal Agriculture 45, no. 2 (April 16, 2020): 103–14. http://dx.doi.org/10.14710/jitaa.45.2.103-114.

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The present study aimed to investigate the effect of feeding fermented mixture of cassava pulp and M. oleifera leaf meal (FCPMO) on the breast meat characteristics of broiler chickens. From day 8 onward, 400 Lohmann broiler chicks were allotted to four dietary groups included CONT (maize-soybean-based feed with no additive), BACI (maize-soybean-based feed supplemented with 0.1% zinc bacitracin), FERM (feed containing 20% of FCPMO) and FERB (feed containing 20% of FCPMO and 0.1% probiotic Bacillus subtilis). At day 35, one male chick from each replicate (10 chicks per treatment group) was taken and slaughtered. After being eviscerated and de-feathered, sample of breast meat was obtained for the assessment of meat characteristics. Results showed that feeding FCPMO had no effect (P>0.05) on pH and water holding capacity (WHC) of breast meats. Compared to other groups, FERB meat had higher (P<0.05) cooking loss. FERM and FERB meats had lower (P<0.05) moisture content than that of CONT and BACI meats. Feeding FCPMO with or without B. subtilis increased (P<0.05) crude protein content of breast meats. Feeding FCPMO resulted in lower (P<0.05) fat content in the breast meat. Compared to other meats, breast meats from BACI had higher (P<0.05) ash content. Cholesterol was lower (P=0.08) in FERB than in BACI and FERM meats. The 2,2-diphenylpicrylhydrazyl (DPPH) IC50 values were higher (P<0.05) in meat of CONT than that in other groups. Feeding FCPMO resulted in higher (P<0.05) polyunsaturated fatty acids (PUFA), lower (P<0.05) monounsaturated fatty acids (MUFA) and had no effect on saturated fatty acids (SFA) contents of broiler breast meats. In conclusion, feeding FCPMO produced healthy broiler meat as reflected by the higher contents of protein, PUFA and antioxidants, and lower fat in meats.
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Mulyono, Noryawati, and Asaf Kleopas Sugih. "ACTIVE BIOPACKAGING FROM DAMMAR FOR COMMINUTED MEAT PRESERVATION." Jurnal Teknologi dan Industri Pangan 26, no. 1 (June 2015): 26–33. http://dx.doi.org/10.6066/jtip.2015.26.1.26.

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Dissertations / Theses on the topic "Frog meat"

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Fragoso, Sinara Pereira. "Aproveitamento do dorso mecanicamente separado da rã-touro (lithobates catesbeiana) na elaboração de surimi." Universidade Federal da Paraíba, 2017. http://tede.biblioteca.ufpb.br:8080/handle/tede/9420.

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Bullfrog meat is a delicacy in many countries and its consumption has expanded in the last decades. The back is a byproduct that presents high nutritional value and its use is being exploited through mechanical deboning, obtaining mechanically separated meat, providing raw material for the elaboration of various food products, which add value to the back, among them surimi. The objective of this study was to study the feasibility of using mechanically separated meat from the back of bullfrogs in the elaboration of surimi gel, evaluating the influence of the number of washing cycles and of different concentrations of corn starch on the characteristics of nutritional quality, Physicochemical properties, sensorial acceptance, and to evaluate its lipid and protein oxidative stability during storage under refrigeration (± 4 ° C) for a period of 60 days. The characterization of the surimi gels was performed from the physicochemical properties of partial chemical evaluation, pH, Aw, CRA, color parameters (L *, a* and b *), texture profile, and nutritional quality through composition Of fatty acids and amino acid profile. The evaluation of oxidative stability was measured by the analysis of TBARS, for lipids, and NBVT, carbonyl compounds and free thiols, for proteins. Sensory acceptance (appearance, taste, color, odor and texture) were also determined. The results showed that the studied variables exerted significant effects on the characteristics of the gels. The washing number was the factor that affected the highest number of parameters studied. Increasing the wash cycles was positive when the lipid content decreased, the gel color improved, the whiteness increased, and the gel firmness improved. Gels have good amounts of polyunsaturated fatty acids (linoleic, linolenic and arachidonic), and it has all the essential amino acids. Changes in oxidative stability were observed during storage, especially after the 30th day. The increase in the number of washing cycles of surimi was an effective method to significantly reduce (p <0.05) the formation of oxidation-indicating compounds, since treatments with higher number of washes had the lowest oxidative values. In sensory evaluation, the preference of the consumers was for firmer and white gels, leading to the choice of treatments 4 and 5, but all the treatments presented means of acceptance index above 70%. It was possible to use DMS in the elaboration of surimi gel, since the processing improved the functional and sensorial properties of this byproduct, making possible the use of the same in food of this genus.
A carne de rã-touro é uma iguaria em muitos países e seu consumo tem se expandido nas últimas décadas. O dorso é um subproduto que apresenta alto valor nutricional e sua utilização está sendo explorada através da desossa mecânica, na obtenção de carne mecanicamente separada, disponibilizando matéria prima para elaboração de diversos produtos alimentares, que venham agregar valor ao dorso, dentre eles o surimi. Neste contexto objetivou-se estudar a viabilidade da utilização da carne mecanicamente separada do dorso de rãstouro na elaboração de gel de surimi, avaliando a influência do número de ciclos de lavagem e de diferentes concentrações de amido de milho sobre as características de qualidade nutricional, propriedades físico-químicas, aceitação sensorial, além de avaliar sua estabilidade oxidativa lipídica e proteica durante armazenamento sob refrigeração (±4 °C) por um período de 60 dias. A caracterização dos géis de surimi foi realizada a partir das propriedades físicoquímicas de avaliação química parcial, pH, Aa, CRA, parâmetros de cor (L*, a* e b*), perfil de textura, e a qualidade nutricional através da composição dos ácidos graxos e perfil aminoacídico. A avaliação da estabilidade oxidativa foi medida a partir da análise de TBARS, para lipídeos, e NBVT, compostos carbonílicos e tióis livres, para proteínas. A aceitação sensorial (aparência, sabor, cor, odor e textura) também foram determinados. Os resultados demonstraram que as variáveis estudadas exerceram efeitos significativo nas características dos géis. Sendo o número de lavagem o fator que afetou o maior número de parâmetros estudados. O aumento dos ciclos de lavagens foi positivo quando diminuiu o teor de lipídios, aperfeiçoou a cor do gel, aumentando o valor da brancura, e melhorou a firmeza do gel. Os géis possuem boas quantidades de ácidos graxos poliinsaturados (linoleico, linolênico e araquidônico), e apresenta todos os aminoácidos essenciais. Foi observado alterações na estabilidade oxidativa durante o armazenamento, sobretudo após o 30º dia. O aumento do número de ciclos de lavagem do surimi foi um método eficaz para reduzir significativamente (p <0,05) a formação dos compostos indicadores da oxidação, pois os tratamentos com maior número de lavagens apresentaram os menores valores oxidativos. Na avaliação sensorial, a preferência dos consumidores foi por géis mais firmes e brancos, conduzindo a escolha dos tratamentos 4 e 5, porém todos os tratamentos apresentaram médias do índice de aceitação acima de 70%. Foi viável a utilização do DMS na elaboração de gel de surimi, pois o processamento melhorou as propriedades funcionais e sensoriais desse subproduto, tornando possível a utilização do mesmo em alimentos desse gênero.
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Falowo, Andrew Bamidele. "Effects of natural antioxidants and thermal treatment on quality of meat from Bonsmara and non-descripts cattle." Thesis, University of Fort Hare, 2015. http://hdl.handle.net/10353/2589.

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The broad objective of this study was to determine the effects of natural antioxidants and thermal treatment on quality of meat from Bonsmara and non-descript cattle. A survey was conducted among 222 consumers in Alice (Fort Hare University community), Eastern Cape Province to determine the level of their awareness on application of antioxidants as preservatives in meat and meat products during storage. Representative samples of Muscularis longissimuss thoracis et lumborum and liver were collected from each carcass of Bonsmara (n=40) and non-descript (n=40) cattle reared on natural pasture to determine the effect of natural antioxidants and thermal treatment on their quality. The results from the survey revealed that 51.35 percent of the respondents had not heard about the use of antioxidant as preservatives in meat products. However, among the remaining respondents (48.65 percent) that were aware of antioxidant and its use as preservative, about 19 percent knew of natural antioxidants, 35 percent synthetic antioxidants while 46 percent had knowledge of both. The results further revealed that the majority of the respondents (82 percent) that had knowledge of natural antioxidants were concerned about the use of synthetic antioxidants in meat and meat products due to their health consequences. The in vitro antioxidant and antibacterial analyses of Bidens pilosa and Moringa oleifera leaf extracts revealed that they contain rich bioactive compounds. Furthermore, the addition of leaf extracts from Moringa oleifera (ML, 0.05 and 0.1 percent w/w) and Biden pilosa (BP, 0.05 and 0.1 percent w/w) to ground raw beef as a natural antioxidant were found to improve the physicochemical, oxidative stability and microbiological qualities of meat compared to the control (meat without extract) and BHT treatment (0.02 percent w/w) during 6 days storage at 40 C. Cattle breed did not have much effect on colour parameters. However, the overall pH of ground beef treated with extracts showed lower values than control and BHT treated beef. Also, ground beef samples containing extracts exhibited (P < 0.05) better colour stability, especially higher redness (a* values), than the control. The formation of TBARS in beef samples treated with extracts was significantly (P < 0.05) lower than the control and BHT treatment. The antibacterial assay of the extracts revealed an appreciable broad spectrum activity against the tested bacteria and microbial counts in ground beef samples compared to control and BHT group. Ground beef treated with plant extracts exhibited lower microbial and lactic acid bacterial counts (P < 0.05) at day 0 and 3 than control samples. Moreover, it was observed that application of sous vides thermal method did not significantly affect the fatty acids and mineral loss in beef and liver across the treatments. However, the total concentration of MUFA was lower in raw liver (20.11±2.38 - 21.08±1.23 percent) than in beef (40.22±1.90 - 42.53±1.29 percent), while total PUFA content were higher in liver (30.73±2.60 - 31.11±1.19 percent) than in beef samples (10.13±3.36 - 11.02±2.74 percent) (p < 0.05). The results also revealed that liver samples from Bonsmara and non-descript cattle had a higher percentage of intramuscular fat content of 4.67 ± 0.53 percent and 4.44 ± 0.53 percent respectively, and fat free dry matter of 27.51 ± 1.05 percent and 25.73 ± 1.05 percent, respectively, than the beef samples (p < 0.05). The concentrations of Mg (52.80±0.22 - 53.70±0.02mg/100g) and Zn (8.90±0.15 - 19.60±0.15mg/100g) were higher in beef than liver samples. The level of Ca (17.00±0.17 - 17.50 ± 0.17mg/100g) in liver was higher than that of beef samples. It was concluded that most consumers preferred the use of natural antioxidants in meat products than synthetic antioxidants due to their health risk. The effectiveness of M. oleifera and B. pilosa leaf extracts on meat quality also revealed that these plants are promising candidates as natural preservatives and their application should be considered in the meat industry. Lastly, findings from this study showed that application of the sous vide technique could protect meat products from nutritional loss during thermal treatment.
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Monroy, Mariana. "Pork meat quality evaluation from hyperspectral observations." Thesis, McGill University, 2008. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=18744.

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Little research has been reported on the use of visible and near infrared spectroscopy for the prediction of meat quality classes. Therefore, in this study hyperspectral reflectance measurements ranging from 350 to 2500 nm were made with the help of a spectroradiometer on fresh pork loin samples belonging to four different quality classes (Red, firm, non-exudative: RFN; Pale, firm, non-exudative: PFN; Red, soft, exudative: RSE and; Pale, soft and exudative: PSE). The samples were collected from a local cutting house in Quebec, and they were classified by a meat specialist. Data collected from the samples was analyzed using a stepwise approach to identify wavebands useful in differentiating pork quality classes. Discriminant Analysis was used to evaluate the usefulness of the selected wavebands and to classify meat samples into four quality classes. An overall classification accuracy of 76% was obtained for the prediction of pork meat quality classes for unseen data. These results confirmed the possibility of the prediction of meat quality classes rather than the prediction of quality attributes, as is commonly reported in literature. Various classification methods have been used to utilize hyperspectral data for meat quality evaluation. Selection of the best method is crucial in extracting the valuable information contained in hyperspectral observations. Therefore, the performance of four classification methods, Artificial Neural Networks, Decision Trees, k-Nearest Neighbor, and Discriminant Analysis, was compared in classifying pork meat quality using hyperspectral data. Models were developed to sort meat into four quality classes (PFN, RFN, RSE, and PSE), into two classes (pale and red), and finally further into two classes (soft and exudative, and firm and non-exudative) within the pale and red meat samples. Overall, the Discriminant Analysis achieved the highest classification accuracy for sorting meat into four quality classes, its performance was followed b
L'utilisation de la spectroscopie visible et infrarouge pour la qualification et la classification de la viande a fait l'objet de peu de recherche jusqu'à présent. Dans cette étude, avec l'aide d'un spectroradiomètre, des mesures de facteurs de réflexion hyperspectrale entre 350 et 2500 nm ont été faites sur des filets de porc frais appartenant à quatre différentes catégories (RFN: rouge, ferme, non-exsudatif; PFN: pâle, ferme, non-exsudatif; RSE: rouge, tendre, exsudatif; et PSE: pâle, tendre, exsudatif.) Les échantillons à analyser, fournit par un abattoir du Québec ont d'abord été classés par un spécialiste en viande. Les données recueillies sur les échantillons furent analysées afin de déterminer les longueurs d'onde significatives pour différencier les quatre catégories de viande porcine. L'analyse discriminante a servi afin d'évaluer l'efficacité des longueurs d'onde sélectionnées et de classer la viande dans les quatre catégories. Au total, les prédictions du modèle utilisé pour la classification d'échantillons inédits se sont avérées juste dans 76% des cas. Cette thèse se distingue par des résultats qui confirment non seulement la possibilité de qualifier une viande mais également de prédire la catégorie à laquelle elle appartient. En ce qui à trait à l'analyse de données hyperspectrales, plusieurs méthodes sont utilisées, d'où la nécessité de choisir la méthode la plus appropriée afin d'extraire l'information essentielle dans les données recueillies. Les méthodes suivantes: réseau de neurones, arbre de décision, k plus proches voisins et analyse discriminante ont été évaluées selon leur performance à classer la viande de porc en utilisant les données hyperspectrales fournies. Les modèles furent développés afin de classer la viande dans l'une des quatre catégories (PFN, RFN, RSE, et PSE) puis en deux sous-catégories (pâle/rouge) et ensuite en deux groupes (tendre et exsudatif/ferme et n
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Lea, Emma J. "Moving from meat : vegetarianism, beliefs and information sources." Connect to this title online, 2001. http://web4.library.adelaide.edu.au/theses/09PH/09phl4335.pdf.

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Includes bibliographical references (leaves 327-346). A random population survey and a survey of vegetarians were conducted to examine South Australians' beliefs about meat and vegetarianism. Meat beliefs, barriers and benefits of vegetarianism, meat consumption, personal values, use of and trust in sources of food/nutrition/health information and demographic variables were measured.
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Nkukwana, Tobela T. "The effect of moringa oleifera leaf meal on growth perfomance, gut integrity, bone strenght, quality and oxidative stability of meat from broiler chickens." Thesis, University of Fort Hare, 2012. http://hdl.handle.net/10353/d1006835.

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This study was designed was to determine the effects of additive supplementation of Moringa oleifera leaf meal on growth performance, digestibility, digestive organ size, intestinal integrity, bone ash content and bone breaking strength, as well as meat yield and quality of broiler chickens. A total of 2400 day-old unsexed Cobb-500 broiler chicks were randomly allocated to 5 treatment groups: T1, positive control, 668 g/ton Salinomycin and 500 g/ton Albac; T2, T3 and T4 contained graded levels of MOLM at 1 percent, 3 percent and 5 percent of dry matter (DM) intake, respectively; and T5, a negative control (0 percent additives) in a complete randomized design experiment. Except for week one, FI and FCR was highest (P < 0.05) in T4 birds; while T1 birds had the highest FI in the period of 22 to 27d (P < 0.05). Throughout the production period, birds supplemented with MOLM had the highest BW (P < 0.05) than the birds fed the control diets. Feed intake (FI) and feed conversion ratio (FCR) among treatments was highest (P < 0.05) in T4 birds during the period of 8 to 14 d; and was highest (P < 0.05) for T1 birds in the period of 22 to 27d. Protein efficiency ratio (PER) and energy utilization efficiency (EEU) ratios were statistically significant among treatments (P < 0.05). However, dietary treatments had no effect (P > 0.05) on the weights of the heart, liver, spleen, or the gizzard, although the bursa for T2 birds was the lightest (P < 0.05); while gizzard erosion score was highest in T2 birds. All of the nutrients measured, except for fat, had negative intercepts that were significantly different (P < 0.05) from zero, indicating the presence of endogenous fecal losses. Tibiae length (TL) was highest in T2. The dried defatted weight (DW) was heaviest (P < 0.05) for T3 (11.20 ± 0.347) and T5 (11.08 ± 0.328). A positive correlation (r = 0.667; P < 0.01) between TW and DW was observed. There were no dietary effects on bone breaking strength (BBS), but T1 tibiae had highest resistance to breaking force (T1 > T4 > T3 > T2 > T5). Calcium was highest (P < 0.05) in T1; and lowest inT2 and T5. Phosphorus levels were lowest (P < 0.05) in T1; and highest (P < 0.05) in T5 compared. The highest Ca: P ratio was obtained in T4 (P < 0.05); while the ash percent was highest (P < 0.05) in T1. Drip loss increased as L* values increased; and a negative correlation was observed between L* and pH. On D1, C18: 0 and C22 in T2, while C15:0 was highest in T4. On D1, C20:2, C20:3n6 and C22:6n3 were highest in T2 (P < 0.05); T4 had the highest C18:3n6 (P < 0.05), while C20:2 was highest in T5 (P < 0.05). The P/S ratio on D1 was highest in T4; while n-6/n-3 was highest in T1; and n-3 was highest in T3. On D8, the n-3 was highest in T1 (P < 0.05). Results of the current study show that supplementation of M. oleifera leaf at additive levels of up to 5 percent of the bird’s DMI does have the potential to influence the bird performance without any detrimental effects on nutrient utilization, bird health, bone strength and/or meat quality, which can be concluded that MOLM enhanced the bird’s genetic potential for optimal productivity.
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Tian, Min. "Asymmetry in farm to retail price transmission evidence from Canada and the United States /." Access to citation, abstract and download form provided by ProQuest Information and Learning Company; downloadable PDF file 2.36 Mb., 87 p, 2006. http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&res_dat=xri:pqdiss&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&rft_dat=xri:pqdiss:1435809.

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Dillon, Vivian Maureen. "Sulphite tolerance of yeasts from comminuted lamb products." Thesis, University of Bath, 1988. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.383909.

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Koep, Karin Sarah Coles. "Production of salami from meat of aquatic and terrestrial mammals." Thesis, Link to the online version, 2005. http://hdl.handle.net/10019/1073.

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Liu, Mei-Ling. "Plasmid-Linked Maltose Utilization in Lactobacillus spp. Isolated from Meat." DigitalCommons@USU, 1987. https://digitalcommons.usu.edu/etd/5342.

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Five strains of Lactobacillus plantarum and four strains of Lactobacillus species isolated from fresh meat were examined for the presence of plasmid DNA. All strains examined contained between one and five plasmids ranging in molecular mass from 1.3 to 51.6 (Mdal). Plasmid-curing experiments suggest that maltose utilization is associated with a 51 Mdal plasmid in Lactobacillus sp. DB29 and 42 Mdal plasmids in Lactobacillus spp. DB27, DB28, DB31. Southern blot DNA-DNA hybridization showed homology between the maltose plasmid from Lactobacillus sp. DB29 and several plasmids from the other Lactobacillus spp.
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Gajana, Christian Sabelo. "Effects of pre-slaughter handling on pork quality from a smallholder abbatoir." Thesis, University of Fort Hare, 2011. http://hdl.handle.net/10353/434.

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Effects of pre-slaughter handling on pork quality from a smallholder abattoir By Christian Sabelo Gajana A total of 158 pork samples from Landrace and Large White pigs were collected from Nxuba Municipal abattoir to determine the effects of pre-slaughter handling on pork quality. Technological quality attributes of pork such as pHu, L*, a*, b*, WBSF values, TL%, CL% EL% were determined. Breed differences were observed in ultimate pH (pHu) and redness (a*) with meat from the Large White having higher pHu and lower a* values than meat from the Landrace. Meat from pigs slaughtered in spring season had the highest (P<0.05) shear force values (27.6±1.58) while the lowest shear force values (18.5±1.58) were found in meat from pigs that were slaughtered in the autumn season. The lowest pHu and highest a* values were found in meat from 9 month-old pigs (5.3±0.07). The 6, 9 and 10 months had highest (P<0.05) than 7 and 8 months old pigs. Cooking loss and evaporation loss increased with age groups. Only distance and transportation time had a positive relationship to TL% of pork whilst no significant relationship was reported between all the other pre-slaughter variables and technological quality attributes of pork. Highest risks of PSE occurrences were observed with more space allowance of 0.4 m2 per 100 kg during transportation. Reduced risks of PSE occurrences were observed with space allowance of 0.35 m2 per 100 kg. The pHu were positively correlated to WBSF values (P < 0.001). The L* values were positively correlated to b* (P < 0.001), and negatively correlated to a* while CL and EL were positively correlated to L*. In the current study, a* values were positively correlated to b* (P < 0.001) but negatively correlated to EL (P < 0.01). There were iv positive correlations between CL and EL, Both CL and EL were positively correlated to WBSF values. The first four principal components (PCs) explained about 95% of the total variability for technological quality attributes of pork. It can be concluded that pig breeds vary in pHu and considerations should be made on different seasons of slaughter when assessing pork quality. Precautions should also be made on age categories of animal when improving the quality of pork. Transportation time, distance, stocking density, temperature and lairage time did not show significant relationship with technological quality attributes measured; except for transportation time and distance travelled which had a positive relationship with TL%. The risk of PSE increased with more space availability more than 0.4 m2 per 100 kg pig, but stocking density of 0.35 m2 per 100 kg was an ideal reduce the risk of PSE pork.
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Books on the topic "Frog meat"

1

Carnivore chic: From pasture to plate, a search for the perfect meat. Toronto: Viking Canada, 2008.

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Commission, United States International Trade. Crawfish tail meat from China. Washington, DC: U.S. International Trade Commission, 1996.

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United States International Trade Commission. Crawfish tail meat from China. Washington, DC: U.S. International Trade Commission, 1997.

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Commission, United States International Trade. Crawfish tail meat from China. Washington, DC: U.S. International Trade Commission, 1996.

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United States International Trade Commission. Crawfish tail meat from China. Washington, DC: U.S. International Trade Commission, 1997.

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Gayler, Paul. Burgers: From barbecue ranch to Miso Salmon. New York: Castle Books, 2010.

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McLean, Brian. Meat and meat products: The calculation of meat content, added water and connective tisue from analytical data. Chipping Campden: Campden & Chorleywood Food Research Association, 1999.

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Pargal, Sharda. Meat: 100 recipes from around the world. New Delhi: Viking, 2003.

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Villas, James. From the ground up. Hoboken, N.J: Wiley, 2011.

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Meat: From the farm to your table. New York: Rosen Central, 2013.

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Book chapters on the topic "Frog meat"

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Duffy, Geraldine. "Detecting and Tracking Emerging Pathogenic and Spoilage Bacteria from Farm to Fork." In Safety of Meat and Processed Meat, 447–59. New York, NY: Springer New York, 2009. http://dx.doi.org/10.1007/978-0-387-89026-5_17.

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Guérin, Catherine. "From Muscle to Meat and Meat Products." In Handbook of Food Science and Technology 3, 65–114. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2016. http://dx.doi.org/10.1002/9781119296225.ch2.

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Buscemi, Francesco. "1919–1944: Meat Propaganda." In From Body Fuel to Universal Poison, 49–61. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-72086-9_4.

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Hall, David. "Diversification of Meat Exports." In Emerging from an Entrenched Colonial Economy, 101–27. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-53016-1_5.

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Donazzolo, Chiara, Sara Turchetto, Martina Ustulin, Carlo Citterio, Gabriella Conedera, Denis Vio, Silvia Deotto, Tiziana Di Giusto, and Monia Cocchi. "6. Antimicrobial susceptibility of Salmonella enterica subsp. enterica serovar Choleraesuis strains from wild boar (Sus scrofa) in Italy." In Game meat hygiene, 121–27. The Netherlands: Wageningen Academic Publishers, 2017. http://dx.doi.org/10.3920/978-90-8686-840-7_6.

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Paredi, Gianluca, Federica Mori, and Andrea Mozzarelli. "Proteomics of Meat Products." In Proteomics in Domestic Animals: from Farm to Systems Biology, 297–309. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-69682-9_15.

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Tanner, Anne Nygaard, and Nhat Strøm-Andersen. "Meat processing and animal by-products." In From Waste to Value, 127–44. Abingdon, Oxon : New York, NY : Routledge, 2019. | Series: Routledge studies in waste management and policy: Routledge, 2019. http://dx.doi.org/10.4324/9780429460289-7.

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Buscemi, Francesco. "The Complex Identity of Meat." In From Body Fuel to Universal Poison, 9–27. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-72086-9_2.

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Buscemi, Francesco. "Today—The Future: Meat Forecast." In From Body Fuel to Universal Poison, 127–49. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-72086-9_8.

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Hall, David. "Meat and the British Market." In Emerging from an Entrenched Colonial Economy, 53–99. Cham: Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-53016-1_4.

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Conference papers on the topic "Frog meat"

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Moreno, Andrea M., Flávio Hirose, Luciane T. S. Zucon, Daniela S. Doto, Renata Paixão, Thais S. P. Ferreira, Renata R. Almeida, and Roberto A. Bordin. "Characterization of Clostridium perfringens isolated from meat and bone meal." In Sixth International Symposium on the Epidemiology and Control of Foodborne Pathogens in Pork. Iowa State University, Digital Press, 2005. http://dx.doi.org/10.31274/safepork-180809-772.

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Genack, Azriel Z., and Vladimir Shalaev. "From Meta I to Meta II." In Photonic Metamaterials: From Random to Periodic. Washington, D.C.: OSA, 2006. http://dx.doi.org/10.1364/meta.2006.the4.

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Eichenauer, Sabrina, Bernd Weber, and Ernst A. Stadlbauer. "Thermochemical Processing of Animal Fat and Meat and Bone Meal to Hydrocarbon Based Fuels." In ASME 2015 9th International Conference on Energy Sustainability collocated with the ASME 2015 Power Conference, the ASME 2015 13th International Conference on Fuel Cell Science, Engineering and Technology, and the ASME 2015 Nuclear Forum. American Society of Mechanical Engineers, 2015. http://dx.doi.org/10.1115/es2015-49197.

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The results of the study at hand may have implications for treatment of grease, lipid fractions, free fatty acids (FFA) and salts of FFA extracted from wastes of food industry, bio-refineries or sewage sludge as well as contaminated lipid containing forage. The goal of the study is, to prevent such contaminated wastes from entering the food chain. The following ways of treatment are proposed. Thermal conversion of waste fats from rendering plants or lipids in the presence of aluminosilicates of the zeolite family produce hydrocarbons with net calorific values in the range of 40–42 MJ/kg. NMR studies show aliphatic hydrocarbons as main product at T = 400°C. The spectrum of products is shifted to alkyl benzenes at T = 550°C. In case of sodium carbonate conversion is achieved in the presence of 5% water at T = 430 ± 20°C yielding mainly a liquid bio-crude with a low acid index, a mixture of non-condensable gases and minor amounts of coke. Rectification of bio-crude from animal fat produces 65.8% of hydrocarbon based bio-diesel and 13.3% of gasoline type hydrocarbons. Distillation curve for bio-diesel is in accordance with DIN EN 490. However, the gasoline fraction lacks low boiling hydrocarbons indicating the necessity for technical improvements of condensers. Sodium carbonate is found to be effective as well as being relatively inexpensive compared to zeolite catalysts. Finally, successful conversion of meat and bone meal to biochar is proved by solid-state 13C-NMR.
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Shvets, Gennady, Dmitry Korobkin, Yaroslav A. Urzhumov, and Michael A. Shapiro. "Spatial dispersion in metallic meta-materials." In Photonic Metamaterials: From Random to Periodic. Washington, D.C.: OSA, 2006. http://dx.doi.org/10.1364/meta.2006.ma5.

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Lahini, Yoav, Eugene Frumker, Yaron Silberberg, Sotiris Droulias, Kyriakos Hizanidis, Roberto Morandotti, and Demetrios N. Christodoulides. "Observation of discrete nonlinear X-waves." In Photonic Metamaterials: From Random to Periodic. Washington, D.C.: OSA, 2006. http://dx.doi.org/10.1364/meta.2006.thd3.

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Toninelli, C., D. S. Wiersma, M. Ghulinyan, Z. Gaburro, L. Pavesi, and C. J. Oton. "Broken symmetry in photonic crystals: resonant Zener tunneling of light waves." In Photonic Metamaterials: From Random to Periodic. Washington, D.C.: OSA, 2006. http://dx.doi.org/10.1364/meta.2006.thd4.

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Bloemer, Mark, Giuseppe D’Aguanno, Michael Scalora, and Nadia Mattiucci. "Metamaterials for omnidirectional reflectors and hollow-core waveguides." In Photonic Metamaterials: From Random to Periodic. Washington, D.C.: OSA, 2006. http://dx.doi.org/10.1364/meta.2006.thd5.

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Pursiainen, Otto L. J., Jeremy J. Baumberg, Holger Winkler, Benjamin Viel, and Tilmann Ruhl. "Stretchable photonic crystals based on polymers." In Photonic Metamaterials: From Random to Periodic. Washington, D.C.: OSA, 2006. http://dx.doi.org/10.1364/meta.2006.thd6.

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Wang, Xiaosheng, Igor Makasyuk, Zhigang Chen, and Jianke Yang. "Bandgap guidance in two-dimensional light-induced photonic lattices." In Photonic Metamaterials: From Random to Periodic. Washington, D.C.: OSA, 2006. http://dx.doi.org/10.1364/meta.2006.thd7.

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Illarramendi, M. A., M. Al-Saleh, I. Aramburu, R. Balda, and J. Fernández. "Transport mean-free-path in K5Bi1-xNdx(MoO4)4 laser crystal powders." In Photonic Metamaterials: From Random to Periodic. Washington, D.C.: OSA, 2006. http://dx.doi.org/10.1364/meta.2006.thd9.

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Reports on the topic "Frog meat"

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Barakat, Sarah, Alexia Pretari, and Jaynie Vonk. Centring Gender and Power in Evaluation and Research: Sharing experiences from Oxfam GB's quantitative impact evaluations. Oxfam GB, July 2021. http://dx.doi.org/10.21201/2021/7789.

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Bringing a feminist intent to research, monitoring and evaluation practices leads to defining these as tools to contribute to transforming the lives of women, girls and non-binary people, and to bringing about social justice. This has meant putting gender and power at the centre of our practice, which has in turn shaped the technical choices made specifically in quantitative impact evaluations. This paper focuses on describing how these technical choices, as well as ethical considerations, are changed by this feminist intent. The paper also presents the lessons learned and questions raised along the way, which may be useful for MEAL and research practitioners, as well as programme managers. How can we bring intersectionality to the fore? What does it mean to go beyond the gender binary? How can this work be transformative?
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Nelson, Gena. A Systematic Review of the Quality of Reporting in Mathematics Meta-Analyses for Students with or at Risk of Disabilities Coding Protocol. Boise State University, July 2021. http://dx.doi.org/10.18122/sped138.boisestate.

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The purpose of this document is to provide readers with the coding protocol that authors used to code 22 meta-analyses focused on mathematics interventions for students with or at-risk of disabilities. The purpose of the systematic review was to evaluate reporting quality in meta-analyses focused on mathematics interventions for students with or at risk of disabilities. To identify meta-analyses for inclusion, we considered peer-reviewed literature published between 2000 and 2020; we searched five education-focused electronic databases, scanned the table of contents of six special education journals, reviewed the curriculum vitae of researchers who frequently publish meta-analyses in mathematics and special education, and scanned the reference lists of meta-analyses that met inclusion criteria. To be included in this systematic review, meta-analyses must have reported on the effectiveness of mathematics-focused interventions, provided a summary effect for a mathematics outcome variable, and included school-aged participants with or at risk of having a disability. We identified 22 meta-analyses for inclusion. We coded each meta-analysis for 53 quality indicators (QIs) across eight categories based on recommendations from Talbott et al. (2018). Overall, the meta-analyses met 61% of QIs and results indicated that meta-analyses most frequently met QIs related to providing a clear purpose (95%) and data analysis plan (77%), whereas meta-analyses typically met fewer QIs related to describing participants (39%) and explaining the abstract screening process (48%). We discuss the variation in QI scores within and across the quality categories and provide recommendations for future researchers so that reporting in meta-analyses may be enhanced. Limitations of the current study are that grey literature was not considered for inclusion and that only meta-analyses were included; this limits the generalizability of the results to other research syntheses (e.g., narrative reviews, systematic reviews) and publication types (e.g., dissertations).
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Hutchinson, M. L., J. E. L. Corry, and R. H. Madden. A review of the impact of food processing on antimicrobial-resistant bacteria in secondary processed meats and meat products. Food Standards Agency, October 2020. http://dx.doi.org/10.46756/sci.fsa.bxn990.

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For meat and meat products, secondary processes are those that relate to the downstream of the primary chilling of carcasses. Secondary processes include maturation chilling, deboning, portioning, mincing and other operations such as thermal processing (cooking) that create fresh meat, meat preparations and ready-to-eat meat products. This review systematically identified and summarised information relating to antimicrobial resistance (AMR) during the manufacture of secondary processed meatand meat products (SPMMP). Systematic searching of eight literature databases was undertaken and the resultantpapers were appraised for relevance to AMR and SPMMP. Consideration was made that the appraisal scores, undertaken by different reviewers, were consistent. Appraisal reduced the 11,000 initially identified documents to 74, which indicated that literature relating to AMR and SPMMP was not plentiful. A wide range of laboratory methods and breakpoint values (i.e. the concentration of antimicrobial used to assess sensitivity, tolerance or resistance) were used for the isolation of AMR bacteria.The identified papers provided evidence that AMR bacteria could be routinely isolated from SPMMP. There was no evidence that either confirmed or refuted that genetic materials capable of increasing AMR in non-AMR bacteria were present unprotected (i.e. outside of a cell or a capsid) in SPMMP. Statistical analyses were not straightforward because different authors used different laboratory methodologies.However, analyses using antibiotic organised into broadly-related groups indicated that Enterobacteriaceaeresistant to third generation cephalosporins might be an area of upcoming concern in SPMMP. The effective treatment of patients infected with Enterobacteriaceaeresistant to cephalosporins are a known clinical issue. No AMR associations with geography were observed and most of the publications identified tended to be from Europe and the far east.AMR Listeria monocytogenes and lactic acid bacteria could be tolerant to cleaning and disinfection in secondary processing environments. The basis of the tolerance could be genetic (e.g. efflux pumps) or environmental (e.g. biofilm growth). Persistent, plant resident, AMR L. monocytogenes were shown by one study to be the source of final product contamination. 4 AMR genes can be present in bacterial cultures used for the manufacture of fermented SPMMP. Furthermore, there was broad evidence that AMR loci could be transferred during meat fermentation, with refrigeration temperatures curtailing transfer rates. Given the potential for AMR transfer, it may be prudent to advise food business operators (FBOs) to use fermentation starter cultures that are AMR-free or not contained within easily mobilisable genetic elements. Thermal processing was seen to be the only secondary processing stage that served as a critical control point for numbers of AMR bacteria. There were significant linkages between some AMR genes in Salmonella. Quaternary ammonium compound (QAC) resistance genes were associated with copper, tetracycline and sulphonamide resistance by virtue of co-location on the same plasmid. No evidence was found that either supported or refuted that there was any association between AMR genes and genes that encoded an altered stress response or enhanced the survival of AMR bacteria exposed to harmful environmental conditions.
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Liang, Rongrong, Joseph G. Sebranek, and Rodrigo Tarte. Depletion of Nitrite from Meat Curing Brines during Refrigerated Storage. Ames (Iowa): Iowa State University, January 2018. http://dx.doi.org/10.31274/ans_air-180814-314.

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Bock, Geoffrey. Meta Tagging and Text Analysis from ClearForest. Boston, MA: Patricia Seybold Group, February 2002. http://dx.doi.org/10.1571/pr2-21-02cc.

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Kim, Jihee, Sun Hee Moon, and Dong Uk U. Ahn. Antioxidant Effect of Extracts from the Coffee Residue in Raw and Cooked Meat. Ames (Iowa): Iowa State University, January 2018. http://dx.doi.org/10.31274/ans_air-180814-360.

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Tutu, N. K. An idealized transient model for melt dispersal from reactor cavities during pressurized melt ejection accident scenarios. Office of Scientific and Technical Information (OSTI), June 1991. http://dx.doi.org/10.2172/5703178.

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Versey, Joshua R. Fission Product Separation from Pyrochemical Electrolyte by Cold Finger Melt Crystallization. Office of Scientific and Technical Information (OSTI), August 2013. http://dx.doi.org/10.2172/1115610.

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Kulkarni, Sanjeev R., and Ofer Zeitouni. Can One Decide the Type of the Mean from the Empirical Measure? Fort Belvoir, VA: Defense Technical Information Center, April 1990. http://dx.doi.org/10.21236/ada459509.

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Wang, Jingxi, Manuel A. Hernandez, and Guoying Deng. Large-scale school meal programs and student health: Evidence from rural China. Washington, DC: International Food Policy Research Institute, 2021. http://dx.doi.org/10.2499/p15738coll2.134319.

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