Comparative Analysis of High-Pressure Processing Effects on Physicochemical, …

Excessive meat consumption's negative effects have driven the development of meat alternatives. While chicken is protein-rich, it lacks fiber, so mushrooms were used for their high fiber content, and jackfruit's fibrous texture to mimic chicken. High-pressure processing (HPP) improved texture and preserved nutritional value. This study aimed to develop nuggets using chicken, hybrid, and PBM…

PHYSICOCHEMICAL AND MICROBIAL STABILITY OBSERVATION OF PLANT-BASED INDONESIAN…

This study observed the physicochemical and microbiological stability of plant based meatballs made from local ingredients which are vacuum packed and frozen. During frozen storage, deterioration happened gradually caused by microbial growth and physicochemical changes. Thus, the microbial content including bacteria (TPC), yeast and mold (TYMC), and physicochemical aspects including water a…

Plant-Based Meat Product Development: Patty and Nugget

Plant-based meat popularity has been trending in these past couple of years. This trend can be aributed to a growing awareness of plant-based diets' environmental impact and potenal health benefits. The trend also affects the development of plant-based meat products in various countries. This study aimed to develop plant-based products in …

The Sensory Profiles Comparison of Chicken Seasoning on the Application of Ch…

"This study aimed to develop chicken nuggets and chicken meatballs using different substitutions of chicken seasoning obtained from different suppliers. The availability of specific ingredients, long lead time, cost, and Minimum Order Quantity (MOQ) would impact the production process of the products. Consequently, the sensory properties of the products were examined. All the data shows no …

Effects of Different Oil to Water Ratio to the Physical Properties of Meltiqu…

Meat marbling is defined as white fleck of fat in meat cuts and usually associated with juiciness, palatability, and quality. Meat marbling is often graded based on the amount of intermuscular fat that creates the marbling effect. In a n attempt to increase the value of meat through marbling, fat or emulsions are often injected into lean meat. This process is called artificial marbling. In …

In vitro Percutaneous Absorption Study of Glycols as Penetration Enhancers to…

Cosmetics have been widely used to improve the skin condition. Niacinamide is known as the vitamin B3 which works to repair the skin condition. Unfortunately, It has a limited ability to penetrate the skin. Therefore, a penetration enhancers is important to be conducted to ensure an adequate activity of the active ingredients. Several types of glycols were tested and expected that the differ…

ASSESSMENT OF KNOWLEDGE AND OPINION TOWARDS CULTURED MEAT AMONG INDONESIAN YO…

Cultured meat is a novel eco-friendly product which currently face specific challenges such as consumer behavior which were influence by knowledge and attitude & belief. Therefore, this research aims to assess the consumer knowledge, attitude & belief, and behavior towards cultured meat. The assessment of demographic characteristics, consumer knowledge, attitude & belief, and behavior were cond…

ENVIRONMENTAL ASSESSMENT OF GREEN REBEL’S BEEFLESS RENDANG THROUGH LIFE CYC…

Plant-based meats (PBMs) are becoming more popular, as researches suggest that the employment of plant-based diet can be beneficial not only for health but also for the environment. One way to prove the environmental benefits of PBMs is by conducting a life cycle assessment (LCA), a common technique used to quantify the environmental impacts of a product. Therefore, this study aims to assess th…

BUSINESS PLANNING AND ANALYSIS FOR A PLANT-BASED STARTUP: KALYTERA

Edition

-

ISBN/ISSN

-

Collation

-

Series Title

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Call Number

BE 21-001

Making vegan meat : the plant-based food science cookbook

Edition

-

ISBN/ISSN

9781642506006

Collation

167 p. : ill. ; 26 cm

Series Title

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Call Number

641.5636 Tho m

Meat quality analysis : advanced evaluation methods, techniques, and technolo…

Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies takes a modern approach to identify a compositional and nutritional analysis of meat and meat products, post-mortem aging methods, proteome analysis for optimization of the aging process, lipid profiles, including lipid mediated oxidations, meat authentication and traceability, strategies and detection techniques o…

Muscle foods : meat, poultry, and seafood technology

Traditionally, in the food industry, there has been a distinction made among meat, poultry, seafood, and game. Meat has historically been defined as the edible flesh of animals. This basically referred only to the red meats, namely, beef, lamb, pork, and veal, including both fresh and processed products as well as variety or glandular meats. It has been recognized more recently that all foods d…

Meat science : an introductory text

Outlining the core principles of the subject, this introductory-level textbook covers the production of meat, its structure and chemical composition, meat quality and hygiene, and animal welfare, handling and slaughter. The new edition has been updated to cover significant advances such as the process of conditioning, leading to the tenderization of meat, and new coverage of the use of molecula…

Handbook of meat and meat processing second edition

Edition

Second edition

ISBN/ISSN

9781439836835

Collation

xviii, 982 p. : ill. : ind. ; 26 cm.

Series Title

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Call Number

664.92 Han