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Adekunbi Bridget Omotoso,Andrew Babatunde Omojola    

Misuse of fluoroquinolones in livestock production may lead to the presence of their residues in tissues of meat animals after slaughter, constituting health hazards to consumers. The present study was designed to screen for residues of three fluoroquino... see more


Iuliana Manea    

The study followed the most important modifications which take place especially in the protein, the lipid and glucide system but also those of other compounds from the structure of the meat in order to realize an evaluation of the inocuity and nutritiona... see more


Nicoleta GAINA (DIACONU),Roxana LAZAR,Emanuiel Constantin DIACONU,Marius Mihai CIOBANU,Paul Corneliu BOISTEANU    

Color is one of the most important sensory parameters of meat, because for the consumers is the first indicator of its freshness. Color allows detection of anomalies or the presence of defects in the meat. It was found that the equipment and methodology ... see more