Dietary supplementation with jasmine flower residue improves meat quality and flavor of goat
Sign Up to like & getrecommendations! Published in 2023 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2023.1145841
Abstract: Jasmine flower residue (JFR) is a by-product retained in the production process of jasmine tea and can be used as an unconventional feed due to its rich nutrient value. This study aimed to evaluate the… read more here.
Keywords: jfr; quality flavor; meat quality; jasmine ... See more keywords
Non-genetic factors affecting the meat quality and flavor of Inner Mongolian lambs: A review
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Veterinary Science"
DOI: 10.3389/fvets.2022.1067880
Abstract: The Inner Mongolia Autonomous Region ranks first among the five major pastoral areas in terms of lamb breeding of China. The Inner Mongolia Autonomous Region has a vast territory, with many famous grasslands and thousands… read more here.
Keywords: non genetic; quality flavor; quality; meat quality ... See more keywords
Ready-to-Eat Fish Cake Processing Methods and the Impacts on Quality and Flavor
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11213321
Abstract: This study aimed to compare tilapia fish cake drying and sterilization conditions (105, 115, and 121 °C) on the quality of the cakes. The impacts of volatile flavor substances, the chroma value, quality and structure… read more here.
Keywords: quality flavor; fish cake; value; flavor ... See more keywords