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Journal articles on the topic 'Meta de pastejo'

Author: Grafiati
Published: 4 June 2021
Last updated: 1 February 2022

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1

Euclides, Valéria Pacheco Batista, Manuel Cláudio Motta Macedo, Cacilda Borges do Valle, Gelson dos Santos Difante, Rodrigo Amorim Barbosa, and Everton Ronaldo Cacere. "Valor nutritivo da forragem e produção animal em pastagens de Brachiaria brizantha." Pesquisa Agropecuária Brasileira 44, no. 1 (2009): 98–106. http://dx.doi.org/10.1590/s0100-204x2009000100014.

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O objetivo deste trabalho foi avaliar a produção animal e sua relação com as características dos pastos de Brachiaria brizantha cultivares Marandu, Xaraés e Piatã. O delineamento experimental foi o de blocos ao acaso, com três tratamentos e duas repetições. Os piquetes com 2 ha foram subdivididos em dois e submetidos ao pastejo alternado, com 28 dias de utilização e 28 dias de descanso. Foram utilizados três novilhos teste, por piquete, e novilhos reguladores para manter resíduos pós pastejo em torno de 3 Mg ha-1 de matéria seca. Mensalmente, os pastos foram avaliados para se estimar o valor n
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2

Carvalho, Paulo César de Faccio, Anneleen Katty Marie Yvonne Dewulf, Anibal de Moraes, Carolina Bremm, Júlio Kuhn da Trindade, and Claudete Reisdorfer Lang. "Potencial do capim-quicuio em manter a produção e a qualidade do leite de vacas recebendo níveis decrescentes de suplementação." Revista Brasileira de Zootecnia 39, no. 9 (2010): 1866–74. http://dx.doi.org/10.1590/s1516-35982010000900002.

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Com o objetivo de estudar alternativas de extensificação, avaliou-se o efeito da redução da oferta de suplemento (níveis de 100, 65, 45 e 20% das exigências totais para produção) e de sua substituição por pastagens de capim-quicuio sobre a produção e composição de leite. O experimento foi realizado em delineamento de blocos completos casualizados, com três repetições, pelo método de pastejo com lotação contínua e taxa de lotação variável, tendo como meta a manutenção do pasto a 20 cm de altura. A produção de leite individual e por área apresentou resposta linear positiva com o nível de supleme
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3

Lu, Hao, Gu Hua Li, Jia Wei Yang, Liang Zhang, Ze Jiang Sun, and Jia Yin He. "The Reasonable Amount of Polypropylene Fiber on Low-Intensity Manufactured Sand Concrete in the Case of Fixed Powder Paste." Advanced Materials Research 1065-1069 (December 2014): 2005–10. http://dx.doi.org/10.4028/www.scientific.net/amr.1065-1069.2005.

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Compared with the river sand, manufactured sand’s particle type and gradation is relatively poor and the surface is mat .The manufactured sand also has a big effect on the workability of concrete. In this paper,the Equivalent powder paste’s volume of manufactured sand concrete was determined according to Mehta and Aitcin’s ideas for the preparation of HPC,at the same time,the equivalent powder paste volume is assumed as the cement paste volume in the experiment. The influence of polypropylene fiber on Manufactured sand concrete’s workability and Compressive strength were researched in the case
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4

Bazhenova, Bayana, Sesegma Zhamsaranova, Yuliya Zabalueva, Alexander Gerasimov, and Natalya Zambulaeva. "Effects of lingonberry extract on the antioxidant capacity of meat paste." Foods and Raw Materials 8, no. 2 (2020): 250–58. http://dx.doi.org/10.21603/2308-4057-2020-2-250-258.

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Introduction. Modern meat scientists are currently interested in combining meat raw materials with plant ingredients to enrich products with biologically active substances of natural origin, including antioxidants. In this regard, we studied the antioxidant capacity of a dry lingonberry marc extract introduced into meat paste and analyzed its effects on the product’s color and stability during storage. 
 Study objects and methods. Our objects of study were a dry lingonberry marc extract originating in the Republic of Buryatia, forcemeat, and a ready-made paste in a casing. The extract was
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Pellegrini, Lucas-Gonzalez, Sayas-Barberá, Fernández-López, Pérez-Álvarez, and Viuda-Martos. "Quinoa (Chenopodium quinoa Willd) paste as partial fat replacer in the development of reduced fat cooked meat product type pâté: Effect on quality and safety." CyTA - Journal of Food 16, no. 1 (2018): 1079–88. http://dx.doi.org/10.1080/19476337.2018.1525433.

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The aim of this work was to evaluate the effect of partially replacing fat by the addition of three quinoa pastes obtained from white, red and black quinoa on the quality and safety of a cooked meat product such as pork liver pâté. The addition of quinoa paste as fat replacer led to an increase in the moisture, ash and residual nitrite contents, while the fat content decreased with respect to control sample by an average of 8%. The use of quinoa pastes increased the hardness and the gumminess but had no effect on springiness and cohesiveness. The substitution of fat with white, red and black q
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Гаргаева, А. Г., та Г. В. Гуринович. "РАЗРАБОТКА РЕЦЕПТУР БЕЛКОВО-ЖИРОВЫХ ЭМУЛЬСИЙ ДЛЯ ПАШТЕТОВ НА ОСНОВЕ МЯСА ПТИЦЫ". Техника и технология пищевых производств 47, № 4 (2017): 33–39. http://dx.doi.org/10.21603/2074-9414-2017-4-33-39.

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7

Tsibizova, Maria Evgenievna. "MORE ON DEVELOPING FISH PASTE WITH IMPROVED BIOLOGICAL VALUE." Vestnik of Astrakhan State Technical University. Series: Fishing industry 2020, no. 3 (2020): 134–43. http://dx.doi.org/10.24143/2073-5529-2020-3-134-143.

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In the context of the organization of proper nutrition of the population of Russia, regardless of belonging to any physiological group, taking into account the eating behavior of a modern person, the research has been carried out to expand the range of fish pastes by modifying their recipes. The goal has been achieved by combining raw materials of different origins and reducing the mass fraction of table salt. Experimental studies were carried out to substantiate the recipe compositions of pastes based on grass carp meat, the optimal proportion of calcium-phosphate mineral supplements was defi
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Hayrapetyan, A. A., V. I. Manzhesov, and S. Y. Churikova. "Development of functional meat paste technology." Proceedings of the Voronezh State University of Engineering Technologies 82, no. 4 (2021): 126–31. http://dx.doi.org/10.20914/2310-1202-2020-4-126-131.

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Most scientists agree that combining meat and vegetable raw materials is the most promising way to solve the problem of healthy eating. The combination of raw materials allows you to obtain a variety of high-quality products, expands the range and allows you to enter the optimal customized recipes to ensure the best consistency and biological value of the finished product. The article discusses the development of a technology for obtaining a functional food product using meat and vegetable raw materials. The aim of the study is to develop a combined food product for therapeutic, prophylactic a
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9

Clarkson, Scott, Asah H. Khan, and Dipendra Singh. "A Meta-study on the Thermal Properties of Carbon Nanotubes in Thermal Interface Materials." PAM Review Energy Science & Technology 6 (May 24, 2019): 16–27. http://dx.doi.org/10.5130/pamr.v6i0.1544.

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Computer Integrated Circuit (IC) microprocessors are becoming more powerful and densely packed while cooling mechanisms are seeing an equivalent improvement to compensate. A significant limit to cooling performance is thermal transfer between die and heatsink. In this meta study we evaluate carbon nanotube (CNT) thermal interface materials (TIMs) in order to determine how to maximise thermal transfer efficiency. We gathered information from over 15 articles focused on the thermodynamic parameters of CNT TIMs from databases such as Scopus, IEEE Xplore and ScienceDirect. Articles were filtered b
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10

Kalymon, Yaroslav, Andriy Helesh, and Oleg Yavorskyi. "Hydrolytic Sulphate Acid Evaporation by Waste Gases from Burning Furnaces of Meta-Titanic Acid Paste." Chemistry & Chemical Technology 6, no. 4 (2012): 423–29. http://dx.doi.org/10.23939/chcht06.04.423.

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11

Kakimov, A. K., Zh S. Yessimbekov, B. K. Kabdylzhar, A. K. Suychinov, and A. M. Baikadamova. "A study on the chemical and mineral composition of the protein-mineral paste from poultry and cattle bone raw materials." Theory and practice of meat processing 6, no. 1 (2021): 39–45. http://dx.doi.org/10.21323/2414-438x2021-6-1-39-45.

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When processing cattle and poultry, a large quantity of secondary slaughter products in the form of bone raw materials are formed in enterprises of the meat and poultry processing industry. Nowadays, its use is not optimal and rational. One of the promising directions of using bone raw materials in enterprises is production of finely ground meat and bone paste. The aim of this research was to study the chemical and mineral compositions, as well as the content of toxic elements in meat and bone paste from poultry and cattle bones obtained after complex grinding on a grinder and ultra-fine grind
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12

Krolow, R. H., M. A. Silva, N. R. Paim, R. B. Medeiros, and I. M. P. H. Velho. "Comportamento ingestivo de vacas leiteiras em pastagem de azevém alimentadas com diferentes fontes proteicas." Arquivo Brasileiro de Medicina Veterinária e Zootecnia 66, no. 3 (2014): 845–52. http://dx.doi.org/10.1590/1678-41625987.

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Estudou-se o efeito da substituição do farelo de soja da ração por pastejo controlado de trevo-branco (Trifolium repens L.) sobre o comportamento ingestivo de vacas da raça Holandesa em pastejo de azevém (Lolium multiflorumLam.). Utilizaram-se dois grupos de animais, com média de 20 vacas agrupadas por produção, período de lactação e peso corporal, em delineamento experimental em blocos ao acaso. Um grupo recebeu, diariamente, 3kg de suplemento energético e teve acesso controlado à pastagem de trevo-branco por aproximadamente duas horas e meia (TB); o outro recebeu o mesmo suplemento, adiciona
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13

Yessimbekov, Zhanibek, Aitbek Kakimov, Nicola Caporaso, et al. "Use of Meat-Bone Paste to Develop Calcium-Enriched Liver Pâté." Foods 10, no. 9 (2021): 2042. http://dx.doi.org/10.3390/foods10092042.

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The production technology of meat-bone paste and its effect on chemical, mineral and amino acid compositions of liver pâté were studied. The liver was replaced by meat-bone paste in the concentration of 5, 10, 15, 20, and 25% for the production of experimental samples. The compositional analysis of pâté manufactured with meat-bone paste showed that the reformulation did not influence the content of moisture (~56%), fat (~28%), or protein (~11%) while producing a significant increase of ash and a decrease of carbohydrates in comparison with control pâtés. The higher amounts of minerals of bone-
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14

Menezes, Luizângele Figueiredo de Oliveira, Helder Louvandini, Geraldo Bueno Martha Júnior, Concepta McManus, José Américo Soares Garcia, and Luci Sayori Murata. "Características de carcaça, componentes não-carcaça e composição tecidual e química da 12ª costela de cordeiros Santa Inês terminados em pasto com três gramíneas no período seco." Revista Brasileira de Zootecnia 37, no. 7 (2008): 1286–92. http://dx.doi.org/10.1590/s1516-35982008000700021.

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Foram avaliadas as características de carcaça, os componentes não-carcaça e o rendimento da 12ª costela de cordeiros Santa Inês terminados em pastejo rotacionado com três forrageiras tropicais (A. gayanus Kunth, cv. Planaltina, P. maximum Jacq., cv. Aruana e P. maximum Jacq., cv. Tanzânia), no período seco do ano. Utilizou-se delineamento inteiramente casualizado, com 11 ovinos (3 meses de idade e 18,8 ± 2,88 kg PV) em cada tratamento. Os animais receberam suplementação com concentrado em níveis crescentes, conforme o avançar do período seco, além de sal mineral à vontade. Ao final de 82 dias
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15

Meschutt, David W., and Kevin J. Avery. "Pastels by Gerrit Schipper in the Metropolitan Museum." Metropolitan Museum Journal 42 (January 2007): 133–15. http://dx.doi.org/10.1086/met.42.20320679.

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16

Kryzhova, Yu P., M. M. Antoniuk, A. D. Antoniv, and M. A. Sydorenko. "Investigation of the effect of amylopectin starch on the properties of meat sys-tems." Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 22, no. 94 (2020): 32–36. http://dx.doi.org/10.32718/nvlvet-f9407.

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Decrease of meat quality results in the use of phosphate supplements, which increase the moisture-binding and emulsifying ability of meat, stabilize the pH of meat, color formation and oxidative processes in meat products. The most modern technological schemes of meat production involve the use of food phosphates, due to their ability to significantly increase the functional and technological potential of muscle proteins. However, consumption of meat products which contain food phosphates increases the intake of phosphorus in the human body, which has a negative impact on health. Therefore, to
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17

Santos, Luciane Geanini Pena dos, Luiz Alexandre Chisini, Camila Guerner Springmann, et al. "Alternative to Avoid Tooth Discoloration after Regenerative Endodontic Procedure: A Systematic Review." Brazilian Dental Journal 29, no. 5 (2018): 409–18. http://dx.doi.org/10.1590/0103-6440201802132.

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Abstract This systematic review aimed to evaluate whether alternative materials to conventional triple antibiotic paste (TAP - metronidazole, ciprofloxacin, and minocycline) and grey mineral trioxide aggregate (GMTA) could avoid tooth discoloration in teeth submitted to Regenerative Endodontic Procedure (REP). It was also investigated if dental bleaching is able to reverse the color of darkened teeth due to REP. The search was conducted in four databases (Medline via PubMed, Scopus, ISI Web of Science and BVS - Virtual health library), following the Preferred Reporting Items for Systematic Rev
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Meliaschenya, A. V., T. A. Saveleva, and I. V. Kaltovich. "Food and biological value of meat paste with emulsions from collagen-containing raw materials after technological preparation." Proceedings of the National Academy of Sciences of Belarus. Agrarian Series 58, no. 4 (2020): 495–503. http://dx.doi.org/10.29235/1817-7204-2020-58-4-495-503.

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Currently, animal proteins have a special role in the meat processing industry for meat products. A promising source of additional food protein production is natural collagen-containing raw materials, which can be used as part of protein-fat emulsions. The paper presents the results of research on nutritional and biological value of meat paste using new types of emulsions from collagen-containing raw materials, which have undergone technological treatment with bacteria p. Lactobacillus. To compare the data obtained, the studied samples of paste were compared with paste produces using emulsions
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Júnior, Roldão Pimentel de Araújo, Adão Lincon Bezerra Montel, José Expedito Cavalcante da Silva, Sergio Donizeti Ascêncio, and José Maria Rodrigues da Luz. "Use of Crab Shell (Ucides cordatus) in Portland Cement Matrices." Journal of Agricultural Science 12, no. 1 (2019): 200. http://dx.doi.org/10.5539/jas.v12n1p200.

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The high consume of crustaceans in human food has generated a large quantities of residues, such as the crab shell of Ucides cordatus (caranguejo-uçá), in Brazil. These residues are disposed in the environment. The development of new materials using crab shells chitin for biotechnological applications in civil construction is of great interest to the scientific community. The residues addition in the cement can reduce electricity consumption, CO2 emissions and other environmental damage from this human activity. Thus, the aims of this study were the use of U. Cordatus res
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DE JESÚS, MARY SPRINSON. "Adélaïde Labille-Guiard's Pastel Studies of the Mesdames de France." Metropolitan Museum Journal 43 (January 2008): 157–72. http://dx.doi.org/10.1086/met.43.25699092.

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Kaneko, Mamoru, and Nobu-Yuki Suzuki. "Epistemic models of shallow depths and decision making in games: Horticulture." Journal of Symbolic Logic 68, no. 1 (2003): 163–86. http://dx.doi.org/10.2178/jsl/1045861510.

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AbstractKaneko-Suzuki developed epistemic logics of shallow depths with multiple players for investigations of game theoretical problems. By shallow depth, we mean that nested occurrences of belief operators of players in formulae are restricted, typically to be of finite depths, by a given epistemic structure. In this paper, we develop various methods of surgical operations (cut and paste) of epistemic world models. An example is a bouquet-making, i.e., tying several models into a bouquet. Another example is to engraft a model to some branches of another model. By these methods, we obtain var
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SHELLEY, MARJORIE. "Joseph Wright's Pastel Portrait of a Woman Part III: Technique and Aesthetics." Metropolitan Museum Journal 44 (January 2009): 113–20. http://dx.doi.org/10.1086/met.44.25699107.

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MCPHEE, CONSTANCE. "Joseph Wright's Pastel Portrait of a Woman Part II: Sources, Meaning, and Context." Metropolitan Museum Journal 44 (January 2009): 100–112. http://dx.doi.org/10.1086/met.44.25699106.

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Firdaus, Fajar, Agus Susilo, and Masdiana Padaga. "Meat Paste Quality from Different Starch Source." Jurnal Ilmu dan Teknologi Hasil Ternak 11, no. 1 (2016): 8–21. http://dx.doi.org/10.21776/ub.jitek.2016.011.01.2.

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Iso, Naomichi, Haruo Mizuno, Hiroo Ogawa, Yoshinori Mochizuki, and Norio Masuda. "Differential scanning calorimetry on fish meat paste." NIPPON SUISAN GAKKAISHI 57, no. 2 (1991): 337–40. http://dx.doi.org/10.2331/suisan.57.337.

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He, Jia Yin, and Gu Hua Li. "The Influence of Sand Ratio on Concrete Performance in the Case of Fixed Powder Paste." Applied Mechanics and Materials 584-586 (July 2014): 1276–81. http://dx.doi.org/10.4028/www.scientific.net/amm.584-586.1276.

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In the case of fixed powder paste, changes in the sand ratio have an impact on the workability of concrete. According to Mehta and Aitcin’s ideas for the preparation of HPC, regard the powder as cementing material and the powder paste as cementing material paste. Investigate the influence of sand ratio on concrete performance when the powder paste reaches the fixed number 350L, the concrete optimum performance. When the sand ratio is 37%~41%, in the case of causing minimal impact on the strength, you can get optimum workability of concrete.
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Ferrer-González, B. M., I. García-Martínez, and A. Totosaus. "Textural properties, sensory acceptance and fatty acid profile of cooked meat batters employing pumpkin seed paste or soybean oil oleogel as fat replacers." Grasas y Aceites 70, no. 3 (2019): 320. http://dx.doi.org/10.3989/gya.1055182.

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Oleogel from soybean oil and pumpkin seed paste were proposed as full replacements for pork backfat to decrease the saturated fat contents and improve the PUFA/SFA ratio in meat batters. Textural compression, along with shear and penetration tests provided similar information related to meat batter structure according to the type of fat, showing that a tougher but brittle texture was produced. Meat batters with fat replacers were darker and less red, but more yellow due to the incorporation of vegetable oil. Both hue angle (H) and saturation index (S) values increased due to changes in color c
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Zeng, Yan, Yu Li, Hua Wei, et al. "The Effects and Safety of Chinese Oral Herbal Paste on Stable Chronic Obstructive Pulmonary Disease: A Systematic Review and Meta-analysis of Randomized Controlled Trials." Evidence-Based Complementary and Alternative Medicine 2020 (March 11, 2020): 1–16. http://dx.doi.org/10.1155/2020/5867086.

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Background. Chinese oral herbal paste has been widely used in the treatment of chronic obstructive pulmonary disease (COPD). However, the treatment effects of herbal paste were controversial and lack evidence to support its clinical use. This study aims to systematically assess the efficacy and safety of Chinese oral herbal paste for the treatment of stable COPD. Methods. PubMed, Web of Science, CENTRAL, EMBASE, CNKI, VIP, CBM, and WANFANG database in addition to two websites of clinical trial registry were searched from respective inception to August 2019. Only randomized controlled trials (R
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Ishizaki, Shoichiro. "Studies on Thermal Gel-formation of Fish Meat Pastes." NIPPON SUISAN GAKKAISHI 64, no. 4 (1998): 588–92. http://dx.doi.org/10.2331/suisan.64.588.

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Hayrapetyan, A. A., and V. I. Manzhesov. "Development of boiled sausage technology using vegetable raw ingredients." Proceedings of the Voronezh State University of Engineering Technologies 82, no. 1 (2020): 139–44. http://dx.doi.org/10.20914/2310-1202-2020-1-139-144.

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The most rational and promising way to solve the problem of healthy nutrition, according to most scientists and specialists, is to combine raw materials of meat and vegetable origin. To obtain functional products, an important factor is not only the enrichment of food products with vegetable raw materials, but also the stabilization of the quality of meat systems. The use of vegetable components in addition to raw meat makes it possible to obtain combined products that are diverse in composition, which significantly expands the range of high-quality products and creates the possibility of desi
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BARKER, ELIZABETH E. "Joseph Wright's Pastel Portrait of a Woman Part I: A Survey of the Drawings of Joseph Wright." Metropolitan Museum Journal 44 (January 2009): 90–99. http://dx.doi.org/10.1086/met.44.25699105.

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Kakimov, A. K., B. B. Kabulov, Zh S. Yessimbekov, and N. A. Kuderinova. "USE OF MEAT-BONE PASTE AS A PROTEIN SOURCE IN MEAT PRODUCT PRODUCTION." Theory and practice of meat processing 1, no. 2 (2016): 42–50. http://dx.doi.org/10.21323/2414-438x-2016-1-2-42-50.

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Kim, Gwang-Woo, Ga-Hyeon Kim, Jeong-Sik Kim, et al. "Quality Characteristics of Fried Fish Paste of Alaska Pollack Meat Paste Added with Propolis." Journal of the Korean Society of Food Science and Nutrition 37, no. 4 (2008): 485–89. http://dx.doi.org/10.3746/jkfn.2008.37.4.485.

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Tandon, Shobha, and N. Sridhar. "Continued Root-End Growth and Apexification Using a Calcium Hydroxide and Iodoform Paste (Metapex®): Three Case Reports." Journal of Contemporary Dental Practice 11, no. 5 (2010): 63–70. http://dx.doi.org/10.5005/jcdp-11-5-63.

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Abstract Aim The aim of these case reports is to present a treatment to promote root-end growth and apexification in nonvital immature permanent teeth in children. Methods and Materials Three cases were presented where the calcium hydroxide and iodoform paste Metapex® was placed in the root canals of immature permanent teeth using disposable plastic tips. The teeth involved were evaluated radiographically at regular intervals for the first 12 months after placement of the paste. At the end of 12 months all the cases showed continued root growth and apical closure (apexification) with no eviden
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Langley, W. S. "Alkali-aggregate reactivity in Nova Scotia." Canadian Journal of Civil Engineering 27, no. 2 (2000): 204–11. http://dx.doi.org/10.1139/l99-064.

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Alkali-silica reactivity, a reaction between alkalies usually contained in the cement paste and siliceous aggregates, was positively identified in Nova Scotia in 1962. Powerhouse structures on the Mersey River constructed in 1928-1929 showed intolerable expansion by 1938, and this expansion continues to the present day. Extensive research conducted in the 1960s and 1980s has shown that widespread meta-sediments in Nova Scotia are the principal rock types responsible for the reaction. The rate and extent of reactivity is somewhat dependent on the degree to which the rock has been re-crystallize
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Wan, Jianrong, Ikuo Kimura, and Nobuo Seki. "Inhibitory Factors of Transglutaminase in Salted Salmon Meat Paste." Fisheries science 61, no. 6 (1995): 968–72. http://dx.doi.org/10.2331/fishsci.61.968.

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Nikonova, O. A., E. V. Karpenko, and E. A. Selezneva. "CANNED PASTE MEAT WITH ADDITION OF VEGETABLE OILS MIX." PROCEEDINGS OF UNIVERSITIES APPLIED CHEMISTRY AND BIOTECHNOLOGY 7, no. 3 (2017): 151–56. http://dx.doi.org/10.21285/2227-2925-2017-7-2-151-156.

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Restu, Restu. "STUDI PENGOLAHAN SOSIS IKAN KERANDANG (Channa pleurophthalma) DENGAN BAHAN PENGISI KACANG MERAH (Phaseolus vulgaris L)." ZIRAA'AH MAJALAH ILMIAH PERTANIAN 44, no. 3 (2019): 259. http://dx.doi.org/10.31602/zmip.v44i3.2000.

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This study is a diversified processing of fish. The aims of the experiment completely randomized design to study the effect of red bean paste in the processing of fish sausage kerandang (Channa pleurophthalma). Results showed that the addition of red bean paste on the flesh of the fish kerandang very significant effect. The Best fish sausage obtained C treatment, namely by mixing fish meat kerandang creamed 500 grams with 300 grams of red bean paste. Criteria nutritions value generated as follows: protein = 16.45%; Carbohydrates = 24.32%; Fat = 1.07%; water = 58.53%; the average value of organ
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SERGELIDIS (Δ. ΣΕΡΓΚΕΛΙΔΗΣ), D., A. ABRAHIM (Α. AMIN), A. SARIMVEI (Α. ΣΑΡΗΜΒΕΗ), and C. GENIGEORGIS (Κ. ΓΕΝΗΠΩΡΓΗΣ). "Microbiological hazards at several stages of production and distribution of cooked sausages." Journal of the Hellenic Veterinary Medical Society 53, no. 3 (2018): 201. http://dx.doi.org/10.12681/jhvms.15375.

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Fifty one (51) samples of several types of cooked sausage paste, prepared by two meat factories in N. Greece were examined. TPC of these samples ranged between 5,3-6,3 Log10CFU/g. Coliforms were regularly present reaching populations of 93->2.400 MPN/g and lactic acid bacteria ranged between 5-6,3 Log10CFU/g. L. monocytogenes was detected in 56 and 38,4% of the samples collected in each factory. E. coli was detected in 20 and 16,6%, and Salmonella spp in 12 and 16,6% respectively. Neither pathogens nor coliforms were detected in 51 samples of cooked sausages originated from the same pastes
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Zheng, Yawen, Biao Pan, and Takao Itohl. "CHEMICAL INDUCTION OF TRAUMATIC GUM DUCTS IN CHINESE SWEETGUM, LIQUIDAMBAR FORMOSANA." IAWA Journal 36, no. 1 (2015): 58–68. http://dx.doi.org/10.1163/22941932-00000085.

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The effect of ethephon (Et) and methyl jasmonate (MeJA) on the induction of traumatic gum ducts (TGDs) was studied in Chinese sweetgum, Liquidambar formosana, a broad-leaved tree species. Lanolin pastes with concentrations of 1, 2 and 5% (w/w) of these chemicals were applied to the intact bark of the trees in May, July and September without any wounding. The trees did not show any response to the treatment of MeJA, but TGDs were formed in response to treatment with Et. Trees treated with Et in the active growing season (May) produced more rows of TGDs than those treated in July or September, s
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Ukhty, Nabila, Anhar Rozi, and Andiani Sartiwi. "MUTU KIMIAWI TERASI DENGAN FORMULASI UDANG REBON (Acetes sp) DAN IKAN RUCAH YANG BERBEDA." JURNAL PERIKANAN TROPIS 4, no. 2 (2017): 166. http://dx.doi.org/10.35308/jpt.v4i2.792.

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Terasi is a product of fermentation-based on rebon or fish with the addition of salt. Fermentation with salt led to an overhaul of proteins into amino acids eg glutamic acid as a producer of distinctive taste shrimp paste. Raw material, salt concentration and fermentation time is an important factor in the process of making paste. This study aimed to analyze the effect of different formulations of rebon (Acetes sp) and HTS generated against chemical quality paste. Raw materials used in this study is rebon (Acetes sp.) and fish HTS. Treatment used is the difference rebon formulation composition
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Moskaliuk, Oksana, Oleksandra Haschuk, Liudmyla Peshuk, Liudmyla Sineok, and Oleg Galenko. "Investigation of nutrients properties of meat pastes using vegetative raw materials." Ukrainian Journal of Food Science 6, no. 1 (2018): 46–53. http://dx.doi.org/10.24263/2310-1008-2018-6-1-7.

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43

Moskalyuk, Oksana, Olga Chernyushok, Volodumer Fedorov, Oleg Kepko, and Svitlana Zhurilo. "Investigation of thermal and technological characteristics of new meat pastes production." Technology audit and production reserves 6, no. 3(44) (2018): 36–41. http://dx.doi.org/10.15587/2312-8372.2018.147442.

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44

Webb, Charles. "Print hypermedia presentation of cinemorphics, self shifting and meta-identity." Revista Memorare 3, no. 3 (2016): 118. http://dx.doi.org/10.19177/memorare.v3e32016118-127.

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Since the specific topic of the articles for the current dossier is Language: Hypermedia in printed media, I have composed the article itself using print hypermedia, specifically, QR code. Using either iPhone, Android or other QR code reading apps to scan printed pages, one can access videos, images, web pages, text, etc., which contains the content of the article. I have also included the urls for these QR code links, for easy access when reading the article directly on tablets or desktops rather than from the printed page. If urls do not click through, please copy/paste into address bar for
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45

Kadarsih, Siwitri. "EFFECT OF GINGER, LEMURU FISH OIL SAPONIFICATION AND OLIVE OIL ON COMPOSITION FATTY ACID OF BEEF." Jurnal Agroindustri 4, no. 1 (2014): 31–39. http://dx.doi.org/10.31186/j.agroind.4.1.31-39.

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The objective was to get beef that contain unsaturated fatty acids (especially omega 3 and 6), so as to improve intelligence, physical health for those who consume. The study design using CRD with 3 treatments, each treatment used 4 Bali cattle aged approximately 1.5 years. Observations were made 8 weeks. Pasta mixed with ginger provided konsentrat. P1 (control); P2 (6% saponification lemuru fish oil, olive oil 1%; rice bran: 37.30%; corn: 62.70%; KLK: 7%, ginger paste: 100 g); P3 (lemuru fish oil saponification 8%, 2% olive oil; rice bran; 37.30; corn: 62.70%; KLK: 7%, ginger paste: 200 g). K
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Elena, Miftakhutdinova, Tikhonov Sergey, Diachkova Anna, et al. "Technology Optimization for the Production of Meat Paste with Lithium." International Journal Of Pharmaceutical Research And Allied Sciences 10, no. 1 (2021): 93–101. http://dx.doi.org/10.51847/ye_nbs4.

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Borsoliuk, L., S. Verbyts'kyj, L. Vojtsehivs'ka, and T. Shelkova. "Investigation in fat-acid content of meat pastes and their oxidative stability." Visnyk agrarnoi nauky 97, no. 8 (2019): 67–72. http://dx.doi.org/10.31073/agrovisnyk201908-11.

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TAGUCHI, Takeshi, Shoichiro ISHIZAKI, Munehiko TANAKA, Yuji NAGASHIMA, and Keishi AMANO. "Effects of ultraviolet irradiation on the thermal gelation of fish meat pastes." NIPPON SHOKUHIN KOGYO GAKKAISHI 35, no. 6 (1988): 452–55. http://dx.doi.org/10.3136/nskkk1962.35.452.

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Rohde, Alexander, Jens Andre Hammerl, Bernd Appel, Ralf Dieckmann, and Sascha Al Dahouk. "Sampling and Homogenization Strategies Significantly Influence the Detection of Foodborne Pathogens in Meat." BioMed Research International 2015 (2015): 1–8. http://dx.doi.org/10.1155/2015/145437.

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Efficient preparation of food samples, comprising sampling and homogenization, for microbiological testing is an essential, yet largely neglected, component of foodstuff control.Salmonella entericaspiked chicken breasts were used as a surface contamination model whereas salami and meat paste acted as models of inner-matrix contamination. A systematic comparison of different homogenization approaches, namely, stomaching, sonication, and milling by FastPrep-24 or SpeedMill, revealed that for surface contamination a broad range of sample pretreatment steps is applicable and loss of culturability
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Assenova, Bahytkul, Eleonora Okuskhanova, Maksim Rebezov, et al. "Effect of germinated wheat (Triticum aestivum) on chemical, amino acid and organoleptic properties of meat pate." Potravinarstvo Slovak Journal of Food Sciences 14 (July 28, 2020): 580–86. http://dx.doi.org/10.5219/1273.

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Germinated cereal crops are widely used in the technology of meat products, as they contain a significant amount of vitamins, minerals and protein. This study presents the formulation and processing technology of meat pate with the addition of wheat (Triticum aestivum) germ. Three treatments of 10, 15 and 20% of germinated wheat (GW) were prepared. Wheat sprouts were crushed and mixed for 6 minutes in a meat mixer together with broth, oat flour, and spices to obtain a smooth mass. This was mixed with minced meat and grinded on a cutter to obtain a more uniform finished paste that was dosed int
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