Log in

Relevant bibliographies by topics / Rabbit sausage / Journal articles

To see the other types of publications on this topic, follow the link: Rabbit sausage.

Journal articles on the topic 'Rabbit sausage'

Author: Grafiati

Published: 3 June 2025

Last updated: 1 August 2025

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 43 journal articles for your research on the topic 'Rabbit sausage.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.

1

González-Redondo, Pedro, and María Fierro-Raya. "Preference and acceptance of fresh rabbit, pork and chicken meat sausages among young consumers." World Rabbit Science 32, no. 1 (2024): 43–55. http://dx.doi.org/10.4995/wrs.2024.20236.

Full text

Abstract:

The rabbit sector has proposed sausages as a suitable presentation format to increase rabbit meat consumption among young people in a context in which it is declining in several traditionally-consuming countries. In order to confirm its suitability in this context, this work compares the acceptability and preference of commercial fresh rabbit sausages with those of chicken and pork meat, using an untrained panel of 70 young Spanish consumers (22.1 yr old on average; 57.1% male and 42.9% female). In the first part of the trial, cooked sausages were evaluated for: a) acceptability of organolepti

APA, Harvard, Vancouver, ISO, and other styles

2

Susanti, Siti, Ahmad Ni’matullah Al-Baarri, Heni Rizqiati, Yasmin Aulia Rachma, and Haristi Uswatun Nisa. "Inovasi Produk Sosis Kelinci sebagai Hilirisasi Usaha bagi Kelompok Ternak Kelinci Aza Akmal Rabbit Farm di Kabupaten Kendal." Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat 11, no. 2 (2025): 239–47. https://doi.org/10.29244/agrokreatif.11.2.239-247.

Full text

Abstract:

Rabbits are easily adaptable and reproduce quickly, providing benefits to breeders. Kendal Regency is one of the areas in Central Java Province that has potential in the field of rabbit farming. One of the rabbit farming groups in Kendal Regency is the Aza Akmal Rabbit Farm, which develops New Zealand rabbits. The high number of rabbits is inversely proportional to the low market demand; thus, the marketing of rabbit meat is still limited to frozen carcasses. This is influenced by the lack of knowledge of breeders regarding the processing and marketing of rabbit meat products. The purpose of t

APA, Harvard, Vancouver, ISO, and other styles

3

Simonová, M., K. Sirotek, M. Marounek, and A. Lauková. "Lipolytic Activity of Potential Probiotic Enterococci and Additive Staphylococci." Acta Veterinaria Brno 77, no. 4 (2008): 575–80. http://dx.doi.org/10.2754/avb200877040575.

Full text

Abstract:

The ability to produce lipolytic enzymes by enterococci and staphylococci isolated from rabbit faeces and traditional Slovak sausages was examined. Seven strains (3 by genopypization allotted to the species Enterococcus faecium and 1 Enterococcus species of rabbit origin, 2 rabbit staphylococci and 1 Staphylococcus xylosus SX SO1/1M/1´/2 strain - sausage isolate) were lipolytic activity free, whereas lipolytic activity of remaining isolates varied in the range from 61.4 ± 0.0 to 470.7 ± 0.0 mmol/h/mg of protein. In general, enterococci isolated from sausages showed higher lipolytic activity co

APA, Harvard, Vancouver, ISO, and other styles

4

Sari, D. W., Bulkaini Bulkaini, and Djoko Kisworo. "Organoleptic Value and Number of Bacteria Sausage Rabbit Meat Based On Levels Green Bean Flour Substitution." Jurnal Biologi Tropis 21, no. 2 (2021): 519. http://dx.doi.org/10.29303/jbt.v21i2.2739.

Full text

Abstract:

Sausage is a food ingredient that comes from pieces of meat that are ground and seasoned, and put into a casing so that it is oval in shape. One type of meat that can be processed into sausage is rabbit meat. This study aims to determine the effect of the level of substitution of mung bean flour on the organoleptic value and the number of bacteria in rabbit meat sausage. The research materials used were 3000 g rabbit meat, mung bean flour, skim milk, and a severala of spices. The experimental design used was a completely randomized design (CRD) with 4 treatments, namely the addition of 0%, 15%

APA, Harvard, Vancouver, ISO, and other styles

5

ENGY, F. ZAKI. "INCORPORATION OF FENUGREEK SEED POWDER IN THE MANUFACTURING OF RABBIT SAUSAGE AND ITS EFFECTS ON THE QUALITY PROPERTIES DURING FROZEN STORAGE." Journal of Advances in Food Science & Technology 5, no. 1 (2018): 8–14. https://doi.org/10.5281/zenodo.1409404.

Full text

Abstract:

This study was designed to evaluate the effect of adding three different levels of fenugreek seed powder (5, 10 and/ or 15%) in the formulation of rabbit sausage on the quality characteristics of prepared products during frozen storage at ̶ 18°C±1 for 3 months. Physicochemical properties, cooking quality, color measurements and sensory evaluation of rabbit sausage samples were determined. The addition of fenugreek seed powder in the manufacture of rabbit sausage improving the physical properties, color measurements and reducing the cooking loss and shrinkage during frozen storage. A

APA, Harvard, Vancouver, ISO, and other styles

6

Wambui, Joseph M., Edward G. Karuri, and Margaret M. M. Wanyoike. "Application of Response Surface Methodology to Study the Effects of Brisket Fat, Soy Protein Isolate, and Cornstarch on Nutritional and Textural Properties of Rabbit Sausages." International Journal of Food Science 2017 (2017): 1–11. http://dx.doi.org/10.1155/2017/7670282.

Full text

Abstract:

The effects of brisket fat, soy protein isolate, and cornstarch on chemical and textural properties of rabbit sausages were studied using surface response methodology. Sausage samples were prepared using a five-level three-variable Central Composite Rotatable Design with 16 combinations, including two replicates of the center point, carried out in random order. The level of brisket fat (BF), soy protein isolate (SPI), and cornstarch (CS) in the sausage formulation ranged within 8.3–16.7%, 0.7–2.3%, and 1.3–4.7%, respectively. Increasing BF decreased moisture and ash contents but increased prot

APA, Harvard, Vancouver, ISO, and other styles

7

Lengkey, Hendronoto Arnoldus Walewangko, and Balia Roostita Lobo. "Physico-chemical and Microbiological Characteristics, Sensory Quality and Acceptability of Native Chicken and Rabbit Sausage Produced with Corn Oil, Margarine and Beef Fat." Macedonian Veterinary Review 39, no. 2 (2016): 193–99. http://dx.doi.org/10.1515/macvetrev-2016-0087.

Full text

Abstract:

AbstractIn this paper, we evaluated the effect of certain oils or fats (corn oil, margarine and beef fat) on the physico-chemical, microbiological characteristics and sensory quality of native chicken and rabbit sausages as low fat sausages. The sausages were evaluated by physicochemical analysis of pH, aw, moisture content, protein and fat, TPC and Salmonella as microbiological characteristics, as well as flavor, juiciness and overall acceptability as sensory quality, and with regards to diversification of meat products in Indonesia. Three formulations for native chicken (FA) and rabbit (FB)

APA, Harvard, Vancouver, ISO, and other styles

8

Dong, Jie, Yun Sheng Jiang, Hai Yu, Wen Juan Zhang, and Yu Feng Liu. "Study on Lactobacillus Isolation from Rabbit Meat Sausage and its Fermentation Property." Applied Mechanics and Materials 140 (November 2011): 431–40. http://dx.doi.org/10.4028/www.scientific.net/amm.140.431.

Full text

Abstract:

Three lactobacilli (L26, L34 , L106) isolated from naturally fermented rabbit sausage in a traditional way are identified as lactobacillus plantarum, lactobacillus sake and lactobacillus fructosus. Further study of its fermentation property shows that three lactobacilli are effective in acid production, alkali resistant, nitrite resistant and bacteriostatic, and are antagonisticaction free, which can be used as combined rabbit meat starter.

APA, Harvard, Vancouver, ISO, and other styles

9

Zepeda Bastida, Armando, Maricela Ayala Martinez, Rosa Hayde Alfaro Rodríguez, Norma Güemes Vera, and Sergio Soto Simental. "Sensory analysis and texture profile of chorizo using blends of rabbit meat and textured soybean protein." Nova Scientia 10, no. 21 (2018): 391–402. http://dx.doi.org/10.21640/ns.v10i21.1601.

Full text

Abstract:

Rabbit meat usage in processed products is low. However, rabbit meat raw sausage can be an alternative to increase this meat’s market share. The objective of this study was to determine the effect of blending textured soybean protein and rabbit meat on the texture profile analysis and sensory properties of the chorizo. Five treatments were designed, one control and another four using blends of rabbit meat and textured soybean in ratios of 10, 20, 30 and 40%. Measurements were water activity, texture profile analysis, and color, while a sensory test was conducted at the end of experiments for f

APA, Harvard, Vancouver, ISO, and other styles

10

Xue, Fei, Yun Sheng Jiang, Wen Juan Zhang, and Ting Ting Zhao. "Effect of Microbial Culture Starters on Free Amino Acid in Rabbit Sausage." Advanced Materials Research 781-784 (September 2013): 1801–5. http://dx.doi.org/10.4028/www.scientific.net/amr.781-784.1801.

Full text

Abstract:

Lactobacillus plantarum, Staphylococcus xylosus and Debaryomyces Hansenii were inoculated into the rabbit meat. After enema fermentation, rabbit meat sausage was made. In order to acqure the best strain combination , the free amino acids were tested. The strain L26 had a strong proteolysis capability, greater than C18 and Y163. The essential amino acid content of Group C18 was the highest. Y16 had an excellent ability to decompose Cys. One-stain fermentation performed better than mixed fermentation group on the role of FAA producing.

APA, Harvard, Vancouver, ISO, and other styles

11

Shentsova, E. S., A. V. Vostroilov, E. E. Kurchaeva, and I. V. Maksimov. "Development of technological approaches to obtaining meat systems based on rabbit breeding resources and plant composites." Proceedings of the Voronezh State University of Engineering Technologies 80, no. 4 (2019): 259–68. http://dx.doi.org/10.20914/2310-1202-2018-4-259-268.

Full text

Abstract:

The modern stage of development of equipment and technologies poses as one of the most urgent problem of reliability of biological systems that is directly connected with human health in modern conditions of ecological and social tension, chronic stress and other adverse factors. One of the relevant technological approaches in the production of products of high nutritional and biological value is the development of food systems using functional composite mixtures based on plant resources and containing in its composition necessary nutrients for the body. With the aim of creating the composite

APA, Harvard, Vancouver, ISO, and other styles

12

Antipova, L. V., and M. S. Boldyreva. "New assortment lines of meat food products using rabbit slaughter by-products." Proceedings of the Voronezh State University of Engineering Technologies 86, no. 2 (2024): 166–73. https://doi.org/10.20914/2310-1202-2024-2-166-173.

Full text

Abstract:

One of the fundamental factors in the formation of human health is its nutrition. That is why it should be correct, balanced and correspond to the peculiarities of the human body. A special place in the human diet is occupied by meat products, which have a high nutritional, biological, physiological value, as well as digestibility. To date, rabbit breeding is a promising area of animal husbandry, which can provide the meat industry with high-quality raw materials. Especially relevant can be considered the use of by-products of slaughtering rabbits: by-products, intestinal raw materials and int

APA, Harvard, Vancouver, ISO, and other styles

13

Wróblewska, B., and A. Kaliszewska. "Cow’s milk proteins immunoreactivity and allergenicity in processed food." Czech Journal of Food Sciences 30, No. 3 (2012): 211–19. http://dx.doi.org/10.17221/525/2010-cjfs.

Full text

Abstract:

The immunoreactivity and allergenicity of proteins present in processed food (UHT milk, yoghurt, hard cheese, cottage cheese, biscuit, and sausage intended for children) were determined in this study. Proteins were characterised by SDS-PAGE electrophoresis. The changes in immunoreactivity were compared by enzyme-linked immunosorbent assay (ELISA) using polyclonal rabbit antibodies specific to &alpha;-lactalbumin (&alpha;-la), &beta;-lactoglobulin (&beta;-lg), &alpha;-, &beta;-, and &kappa;-casein. The allergenicity was determined with human pooled sera from CMA alle

APA, Harvard, Vancouver, ISO, and other styles

14

IGNACIO, Eduardo Oliveira, João Marcos dos SANTOS, Sylvio Eduardo Di Jacintho SANTOS, Camila Vespúcio Bis SOUZA, and Andrea Carla da Silva BARRETTO. "Effect of the addition of rabbit meat on the technological and sensory properties of fermented sausage." Food Science and Technology 40, suppl 1 (2020): 197–204. http://dx.doi.org/10.1590/fst.02019.

Full text

APA, Harvard, Vancouver, ISO, and other styles

15

Антипова, Л. В., та М. С. Болдырева. "Расширение ресурсного потенциала крольчатины при получении оригинальных мясных продуктов". Food processing industry, № 4 (3 квітня 2025): 47–51. https://doi.org/10.52653/ppi.2025.4.4.008.

Full text

Abstract:

На современном этапе развития пищевого сектора экономики особую актуальность приобретает задача выявления альтернативных сырьевых источников и внедрения малоотходных технологий их переработки. Промышленное кролиководство в России последние годы набирает популярность и успешно развивается, а поголовье кроликов на сегодняшний день достигает 3327,6 тыс. голов. Текущее состояние отрасли свидетельствует о переходе кролиководства с выращивания в крестьянских (фермерских) хозяйствах и хозяйствах населения к активному развитию крупных сельскохозяйственных организаций. Исследования выхода продуктов убо

APA, Harvard, Vancouver, ISO, and other styles

16

Kang, Jingmei, Qingyu Lv, Wenhua Huang, et al. "Development and Functional Characterization of Monoclonal Antibodies for Botulinum Neurotoxin Serotype A." Foods 14, no. 10 (2025): 1743. https://doi.org/10.3390/foods14101743.

Full text

Abstract:

Botulinum neurotoxin serotype A (BoNT/A), the most toxic of the seven serotypes produced by Clostridium botulinum, poses significant public health risks because of its involvement in foodborne outbreaks and potential use in bioterrorism. In this study, we developed high-affinity monoclonal antibodies for BoNT/A detection using single-cell fluorescence-activated cell sorting and nested PCR. The optimized antibody pair demonstrated exceptional sensitivity, detecting recombinant BoNT/A at concentrations as low as 0.02 ng/mL with a linear range of 0.02–10 ng/mL, while maintaining high specificity

APA, Harvard, Vancouver, ISO, and other styles

17

Wu, Xiaoying, Bei Wu, Yue Li, Xiue Jin, and Xiliang Wang. "Identification and safety assessment of Enterococcus thailandicus TC1 isolated from healthy pigs." PLOS ONE 16, no. 7 (2021): e0254081. http://dx.doi.org/10.1371/journal.pone.0254081.

Full text

Abstract:

Enterococci have the dual characteristics of being opportunistic pathogens and promising probiotics. The isolation from patients of CDC PNS-E2, a newly described Enterococcus species Enterococcus sanguinicola, may pose potential hazards. Enterococcus thailandicus from fermented sausage is a senior subjective synonym of E. sanguinicola. In this study, Enterococcus thailandicus TC1 was first isolated in healthy pigs in Tongcheng, China and identified by phenotypic analysis and 16S rRNA-based techniques. To evaluate the strain safety, an approach including virulence factors, antibiotic resistance

APA, Harvard, Vancouver, ISO, and other styles

18

Xu, Yixiao, Nina Dzhembekova, Kirsty F. Smith, et al. "Biodiversity and Hemolytic Toxicity of the Genus Heterocapsa (Dinophyceae) in the Beibu Gulf, China." Marine Drugs 22, no. 11 (2024): 514. http://dx.doi.org/10.3390/md22110514.

Full text

Abstract:

The dinoflagellate genus Heterocapsa includes several widely distributed and potentially toxic species associated with Harmful Algal Blooms (HABs), particularly affecting the Western Pacific Ocean. To reveal the biodiversity of Heterocapsa in Beibu Gulf, six strains were morphologically characterized using light and scanning electron microscopy, while large subunit rDNA (LSU rDNA) and internal transcribed spacer (ITS) were sequenced for phylogenetic analysis through maximum likelihood and Bayesian inferences. Two strains (BGERL169, BGERL170) were identified as Heterocapsa philippinensis riboty

APA, Harvard, Vancouver, ISO, and other styles

19

Amaral, Joana S., Cristina G. Santos, Vitor S. Melo, M. Beatriz P. P. Oliveira, and Isabel Mafra. "Authentication of a traditional game meat sausage (Alheira) by species-specific PCR assays to detect hare, rabbit, red deer, pork and cow meats." Food Research International 60 (June 2014): 140–45. http://dx.doi.org/10.1016/j.foodres.2013.11.003.

Full text

APA, Harvard, Vancouver, ISO, and other styles

20

González-Córdova, A. F., A. M. Calderón de la Barca, M. Cota, and B. Vallejo-Córdoba. "Detección inmunoquímica de la adulteración de chorizo de cerdo con proteínas de soja." Food Science and Technology International 4, no. 4 (1998): 257–62. http://dx.doi.org/10.1177/108201329800400404.

Full text

Abstract:

Rabbit polyclonal antisera were produced against soy flour proteins extracted with 0.5 M NaCl solution and purified by affinity chromatography to detect adulteration in pork chorizo (sausage) with an enzyme-linked immunoabsorbent assay (ELISA). To detect adulteration the following saline extracts were prepared: 100% pork and 100% soy chorizo and mixtures of these two pro ducts (90:10, 80:20, 70:30, 60:40, 50:50, 40:60, 30:70, 20:80, 10:90), and extracts of two commercial chorizos labeled as pork. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) showed that the salt solution

APA, Harvard, Vancouver, ISO, and other styles

21

Asamoah, Eugenia A., John Barimah, Worlah Y. Akwetey, Reindorf Boateng, and Charles C. Dapuliga. "Sensory and Physicochemical Characteristics of Rabbit Meat Sausages Produced with Refined Palm Stearin (RPS)." SDRP Journal of Food Science & Technology 4, no. 5 (2019): 796–803. http://dx.doi.org/10.25177/jfst.4.5.ra.495.

Full text

APA, Harvard, Vancouver, ISO, and other styles

22

Wambui, Joseph M., Edward G. Karuri, and Margaret M. M. Wanyoike. "Interaction among Nutritive, Textural, and Sensory Properties of Rabbit Sausages." Journal of Food Processing 2016 (August 29, 2016): 1–6. http://dx.doi.org/10.1155/2016/4059023.

Full text

Abstract:

The nutritive, textural, and sensory properties of commercial fresh rabbit sausages and their interactions were evaluated. The mean contents of moisture, protein, fat, ash, and carbohydrate were 43.89 ± 1.66%, 9.82 ± 2.71%, 22.37 ± 1.7%, 2.99 ± 0.10%, and 20.94 ± 3.05%, respectively. Conversely, the mean values of hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewiness were 103.36 ± 3.48 N, −4.54 ± 1.58 N s, 3.38 ± 0.67 mm, 0.15 ± 0.03, 16.07 ± 3.20 N, and 55.73 ± 20.44 N mm, respectively. The moisture and protein contents showed significant negative correlation while three

APA, Harvard, Vancouver, ISO, and other styles

23

Escribá-Pérez, C., A. Baviera-Puig, L. Montero-Vicente, and J. Buitrago-Vera. "Children's consumption of rabbit meat." World Rabbit Science 27, no. 3 (2019): 113. http://dx.doi.org/10.4995/wrs.2019.11991.

Full text

Abstract:

<p>The nutritional and dietary properties of rabbit meat make it an ideal food for children, recommended by the World Health Organisation. However, the presence of children under 18 in the home has been found to decrease the frequency of rabbit meat consumption. If we focus on households with children under 18, 52.5% of minors do not consume rabbit meat. The main reason why children (intended as people under 18 yr old) do not consume rabbit meat is the fact that they do not like it (40.9%) and because it is not bought/eaten at home (30.9%). Faced with this situation, there is a pressing

APA, Harvard, Vancouver, ISO, and other styles

24

ABDEL AZIZ,, HANAA A., SAAD A. HALLABO, and FATH-ALLA A. EL-WAKEIL. "CHANGES IN RABBIT MEAT SAUSAGES QUALITY CONTAINING DEFATTED SOY MEAL DURING COLD STORAGE." Egyptian Journal of Agricultural Research 90, no. 2 (2012): 813–22. http://dx.doi.org/10.21608/ejar.2012.161212.

Full text

APA, Harvard, Vancouver, ISO, and other styles

25

Marcos-Pardo, Pablo Jorge, Noelia González-Gálvez, Abraham López-Vivancos, et al. "Sarcopenia, Diet, Physical Activity and Obesity in European Middle-Aged and Older Adults: The LifeAge Study." Nutrients 13, no. 1 (2020): 8. http://dx.doi.org/10.3390/nu13010008.

Full text

Abstract:

The revised European consensus defined sarcopenia as a progressive and generalized skeletal muscle disorder that is associated with an increased likelihood of adverse outcomes including falls, fractures, physical disability and mortality. The aim of this study was to determine the prevalence of sarcopenia and analyse the influence of diet, physical activity (PA) and obesity index as risk factors of each criteria of sarcopenia. A total of 629 European middle-aged and older adults were enrolled in this cross-sectional study. Anthropometrics were assessed. Self-reported PA and adherence to the Me

APA, Harvard, Vancouver, ISO, and other styles

26

Cobos Velasco, Jorge Eduardo, Sergio Soto Simental, Rosa Hayde Alfaro Rodríguez, Gabriel Aguirre Álvarez, Blanca Rosa Rodríguez Pastrana, and Roberto González Tenorio. "Evaluation of quality parameters of sausages made with rabbit meat, lamb and pork, added with wheat fiber." Nacameh 8, no. 1 (2014): 50–64. http://dx.doi.org/10.24275/uam/izt/dcbs/nacameh/2014v8n1/cobos.

Full text

APA, Harvard, Vancouver, ISO, and other styles

27

Xue, Siwen, Xiaobo Yu, Huijuan Yang, Xinglian Xu, Hanjun Ma, and Guanghong Zhou. "Contribution of High-Pressure-Induced Protein Modifications to the Microenvironment and Functional Properties of Rabbit Meat Sausages." Journal of Food Science 82, no. 6 (2017): 1357–68. http://dx.doi.org/10.1111/1750-3841.13726.

Full text

APA, Harvard, Vancouver, ISO, and other styles

28

Xue, Siwen, Huhu Wang, Huijuan Yang, et al. "Effects of high-pressure treatments on water characteristics and juiciness of rabbit meat sausages: Role of microstructure and chemical interactions." Innovative Food Science & Emerging Technologies 41 (June 2017): 150–59. http://dx.doi.org/10.1016/j.ifset.2017.03.006.

Full text

APA, Harvard, Vancouver, ISO, and other styles

29

Jubran Mohammed Abdulrahman and Rakhad A. Alrawi. "Conventional versus Cultured meat." World Journal of Advanced Research and Reviews 20, no. 3 (2023): 1006–13. http://dx.doi.org/10.30574/wjarr.2023.20.3.2317.

Full text

Abstract:

Conventional meat is the edible flesh of animals, usually mammals or birds, but also fish. There are two main categories of meat: white meat and red meat, based on the amount of myoglobin, a protein that gives meat its color. White meat includes chicken, turkey, rabbit, and some fish and seafood, and is generally leaner and lower in cholesterol than red meat. Red meat includes beef, lamb, pork, and venison (gazelle), which is richer in iron, zinc, and vitamin B12, but also higher in saturated fat and calories. The consumption of different types of meat can be good for health as part of a balan

APA, Harvard, Vancouver, ISO, and other styles

30

Jubran, Mohammed Abdulrahman, and A. Alrawi Rakhad. "Conventional versus Cultured meat." World Journal of Advanced Research and Reviews 20, no. 3 (2023): 1006–13. https://doi.org/10.5281/zenodo.12749478.

Full text

Abstract:

Conventional meat is the edible flesh of animals, usually mammals or birds, but also fish. There are two main categories of meat: white meat and red meat, based on the amount of myoglobin, a protein that gives meat its color. White meat includes chicken, turkey, rabbit, and some fish and seafood, and is generally leaner and lower in cholesterol than red meat. Red meat includes beef, lamb, pork, and venison (gazelle), which is richer in iron, zinc, and vitamin B12, but also higher in saturated fat and calories. The consumption of different types of meat can be good for health as part of a balan

APA, Harvard, Vancouver, ISO, and other styles

31

Karam, Joanne, Maria del Mar Bibiloni, Mireille Serhan, and Josep A. Tur. "Adherence to Mediterranean Diet among Lebanese University Students." Nutrients 13, no. 4 (2021): 1264. http://dx.doi.org/10.3390/nu13041264.

Full text

Abstract:

Scarce studies described eating habits and diet quality among university students in Lebanon. The aim of this study is to assess the rate of adherence to the Mediterranean diet (MedDiet) among Lebanese university students. A cross-sectional nutritional survey was carried out on 525 students (53% men, 18–25 years old) from the University of Balamand, Lebanon. Adherence to the MedDiet was assessed using a validated 14-item MedDiet adherence score. Mean adherence to the MedDiet was 7.96 (standard deviation 2.2), and it was adequate in 59% of participants. Adherence to the MedDiet was higher in ol

APA, Harvard, Vancouver, ISO, and other styles

32

Martín-Martínez, Benjamín, and María López-Liñán. "Nutrition for Hypercholesterolemic Children." Journal of Child Science 08, no. 01 (2018): e106-e112. http://dx.doi.org/10.1055/s-0038-1669380.

Full text

Abstract:

AbstractIn the diet of hypercholesterolemic children, 10 to 18% of the total calorie intake should be protein, 50 to 60% carbohydrates, and 30% lipids, of which less than 10% should be saturated fatty acids, between 7 and 10% should be polyunsaturated fatty acids, and 10 to 20% should be monounsaturated fatty acids. Cholesterol intake should not exceed 300 mg/dL, and an adequate fiber intake of 8 to 28 g/day, according to the child's age, should be ensured. If a child is obese or overweight, the aim of the initial treatment should be to normalize weight through improved lifestyle habits, dieta

APA, Harvard, Vancouver, ISO, and other styles

33

Rodionova, K. O., A. P. Paliy, I. V. Yatsenko, and A. P. Palii. "Adaptation of nutria meat to industrial technologies of the meat industry." Journal for Veterinary Medicine, Biotechnology and Biosafety 6, no. 1 (2020): 31–36. http://dx.doi.org/10.36016/jvmbbs-2020-6-1-6.

Full text

Abstract:

This research is to determine the features of identification of products of the slaughter of nutria while post-slaughter veterinary-sanitary control, to assess the slaughtered yield, to study the peculiarities of the chemical and biochemical composition of the products of the slaughter of nutrias. This will allow, under the conditions of import substitution, to extend the source of raw materials for the production of sausage products and assortment of meat ready-to-cook foods. This paper represents the results of the veterinary and sanitary assessment of nutria meat as a prospective raw materi

APA, Harvard, Vancouver, ISO, and other styles

34

COLLADO, LUIS, JOSEP GUARRO, and MARIA JOSÉ FIGUERAS. "Prevalence of Arcobacter in Meat and Shellfish." Journal of Food Protection 72, no. 5 (2009): 1102–6. http://dx.doi.org/10.4315/0362-028x-72.5.1102.

Full text

Abstract:

Arcobacter is considered an emergent foodborne and waterborne enteropathogen. However, its prevalence in foods of animal origin is only partially known, because most studies have been concentrated on poultry, pork, and beef, and methods applied do not allow identification of all currently accepted Arcobacter species. We investigated the prevalence of Arcobacter in 203 food samples, 119 samples of seven different types of meats and 84 samples of four types of shellfish. Isolates were identified in parallel by using a published multiplex PCR method and a recently described 16S rDNA restriction f

APA, Harvard, Vancouver, ISO, and other styles

35

Balayan, E. B. "ԲՈՒՍԱԿԱՆ ՀԱՎԵԼԱՆՅՈՒԹԵՐՈՎ ՄԱՆԿԱԿԱՆ ՆՐԲԵՐՇԻԿՆԵՐԻ ԱՐՏԱԴՐՈՒԹՅԱՆ ՏԵԽՆՈԼՈԳԻԱՅԻ ՄՇԱԿՈՒՄ". AgriScience and Technology, 2022, 99–103. http://dx.doi.org/10.52276/25792822-2022.1-99.

Full text

Abstract:

Healthy eating from an early age is vital for a child’s growth and development. Therefore, a task has been set to develop a new technology for the production of a new sausage product for children rich in nutrients needed for the body and with safe-health level. Rabbit meat has served as the fresh sausage meat, while the pumpkin pulp has been used (with 15 % optimal portion) as vegetable-based supplement. Such a combination of plant- and animal-based food products promotes the increase of the food’s biological value. At the same time, it boosts up the development of rabbit breeding sector and c

APA, Harvard, Vancouver, ISO, and other styles

36

Akanbi, O. J., B. A. Ajayi, and O. J. Osunkeye. "SEMEN CHARACTERISTICS OF RABBIT BUCKS FED COTTONSEED CAKE DIETS SUPPLEMENTED WITH SUSSAGE FRUITS (KIGELIA AFRICANA)." Nigerian Journal of Animal Production, September 10, 2024, 692–96. https://doi.org/10.51791/njap.vi.5474.

Full text

Abstract:

A study was conducted to investigate the impact of feeding sausage fruits (Kigelia africana) on semen characteristics of rabbit bucks fed cottonseed cake (CSC)-based diets. Sixty rabbit bucks were randomly assigned to five dietary treatments: T1 (0% CSC), T2 (100% CSC), T3 (CSC + 100g/100kg Kigelia africana powder), T4 (CSC + 100mg/bodyweight Kigelia africana extract), and T5 (CSC + powder and extract). After 14 weeks of feeding, semen evaluation was conducted. T2 bucks showed significantly lower sperm count and volume but higher abnormalities. Supplemented groups exhibited improvements in sem

APA, Harvard, Vancouver, ISO, and other styles

37

Honrado, Adrián, Andrea Aínsa, Pedro L. Marquina, José A. Beltrán, and Juan B. Calanche. "Low-fat fresh sausage from rabbit meat: An alternative to traditional rabbit consumption." Meat Science, September 2022, 108973. http://dx.doi.org/10.1016/j.meatsci.2022.108973.

Full text

APA, Harvard, Vancouver, ISO, and other styles

38

Honrado, Adrián, Carmen Lahoz, Juan B. Calanche, and José A. Beltrán. "Dry cured low-fat rabbit sausage: A much healthier disruptive food that enhances rabbit meat consumption." International Journal of Gastronomy and Food Science, June 2023, 100765. http://dx.doi.org/10.1016/j.ijgfs.2023.100765.

Full text

APA, Harvard, Vancouver, ISO, and other styles

39

OLORODE, Omobolanle Omowunmi, and Olamiji Funke ADEDEJI. "PROCESS OPTIMIZATION OF SAUSAGE PRODUCED FROM RABBIT MEAT USING RESPONSE SURFACE METHODOLOGY." Food and Environment Safety Journal 22, no. 3 (2023). http://dx.doi.org/10.4316/fens.2023.016.

Full text

APA, Harvard, Vancouver, ISO, and other styles

40

"Efecto de la temperatura en la capacidad de retención de agua y pH en carne de res, cerdo, pollo, ovino, conejo y pescado paco." Revista ECIPeru, January 15, 2019, 77–85. http://dx.doi.org/10.33017/reveciperu2010.0024/.

Full text

Abstract:

Efecto de la temperatura en la capacidad de retención de agua y pH en carne de res, cerdo, pollo, ovino, conejo y pescado paco Effect of temperature in the capacity of water retention and pH in meat of beef, pork, chicken, sheep, rabbit and paco fish Lenard Ibsen Rengifo Gonzales y Elizabeth S. Ordóñez Gómez Facultad de Ingeniería en Industrias Alimentarias, Universidad Nacional Agraria de la Selva, Apartado postal 156, Tingo María Laboratorio de Carnes, Universidad Nacional Agraria de la Selva, Apartado postal 156, Tingo María DOI: https://doi.org/10.33017/RevECIPeru2010.0024/ RESUMEN El pres

APA, Harvard, Vancouver, ISO, and other styles

41

"Determination of Iron, Copper, Zinc and Manganese in Sausage, Poultry-Rabbit Meat, Viscera and Red Meats Consumed by the Population in The Canary Islands, Spain." Journal of Toxins 1, no. 1 (2014). http://dx.doi.org/10.13188/2328-1723.1000001.

Full text

APA, Harvard, Vancouver, ISO, and other styles

42

Shelepov, Viktor, Vladimir Uglov, Elena Boroday, and Valeriy Poznyakovsky. "Chemical composition of indigenous raw meats." Foods and Raw Materials, October 31, 2019, 412–18. http://dx.doi.org/10.21603/2308-4057-2019-2-412-418.

Full text

Abstract:

Using non-traditional raw meats is a promising direction of the meat industry. They include venison and meat from yak, elk, red deer, rabbits, ostriches, upland game, and musk-ox. The study aimed to compare the biochemical and physicochemical parameters of the meat from reindeer, elk, and musk-ox living in the Yenisei North. We found that these meats had a high biological value. First, we studied the composition of amino acids, fatty acids, vitamins, and minerals in the meat from reindeer of various sex and age groups. We found that the difference between the contents of unsaturated and satura

APA, Harvard, Vancouver, ISO, and other styles

43

Lee, Jee Yeon, Miyong Yon, Dohee Kim, et al. "Intakes of Processed Meat and Red Meat in Koreans Are Far Below the Level Referred to Increase the Risk of Colorectal Cancer by IARC." FASEB Journal 30, S1 (2016). http://dx.doi.org/10.1096/fasebj.30.1_supplement.681.5.

Full text

Abstract:

Recently, the International Agency for Research on Cancer (IARC) of the World Health Organization (WHO) has released the result of the evaluation on the carcinogenicity of the consumption of red meat (RM) and processed meat (PM). Processed meat was classified as carcinogenic to humans (Group 1), based on sufficient evidence in humans that the consumption of processed meat causes colorectal cancer. And, the experts concluded that each 50 gram portion of processed meat eaten daily increases the risk of colorectal cancer by 18%. This prompted us to look into the RM and PM intake of the Korean pop

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!