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4.711  Articles
1 of 472 pages  |  10  records  |  more records»
Meat is the main source if high biological value proteins in human nutrition. Researches have been done to characterize meat quality through the chemical composition of three muscles from some bovines races specialized on milk and meat productio... see more

n order to establish the attributes that affect the purchase decision process of bovine meat, to assess the relative importance of meat’s country of origin and price, and to detect differences among population segments, a poll was conducted to a sample of... see more

The present work aims to characterize a fetal bovine serum (FBS) obtained from the meat industry for use in cell culture. FBS is the most widely used supplement for cell culture since its complex composition provides the necessary nutrients for the growth... see more

The evaluation of performances meat of the local bovine population, allowed us to put down certain values until then unknown. She besides allowed us an approach of the structure of this population intented for butchery and for consumption ; and to determi... see more

The aim of this study was to develop polymerase chain reaction (PCR) assay for specificdetection of low levels of bovine in meat products. Oligonucleotide primers were designed foramplification of species-specific mitochondrial DNA sequences. When applyin... see more

According to World Health Organization (WHO), an estimated 600 million people fall ill after eating contaminated food and 420 000 die every year. Although various foods can serve as sources of foodborne illness, meat has been at the forefront of societal ... see more

Molecular markers are a helpful tool for species detection of meat origin, in order to determine with accuracy the possible fraud of animal-based food products. In this study, blood, milk and cheese samples were taken from the Romanian “Bal?ata” bovine sp... see more

This paper represents a stage of a larger project and aims at turning to account the pastoral fund through bovine pasture breeded in bovine meat system.The experimental surface of 2,8 ha, divided in three lots, was designed to exploitation with eight cows... see more

Gram negative bacteria have the greatest capacity to spoil the meat if kept under aerobic conditions, therefor the members of the genera Pseudomonas, Acinetobater, Psychrobacter and Moraxella, will form the dominant microflora. The purpose of this study w... see more

1 of 472 pages  |  10  records  |  more records»