Sökning: "meat quality"
Visar resultat 11 - 15 av 171 uppsatser innehållade orden meat quality.
11. Falafel på favaböna : En studie på olika ingrediensers effekt på volym och textur
Kandidat-uppsats, Lunds universitet/Livsmedelsteknik (kandidat); Lunds universitet/Livsmedelteknisk högskoleutbildning - YTHSammanfattning : Köttkonsumtionen ökar hela tiden och bidrar till en negativ klimatpåverkan. Detta på grund av de växthusgaser som köttindustrin medför. Att äta en mer växtbaserad kost kan ha en effektfull inverkan på minskandet av dessa växthusgaser. LÄS MER
12. Mannens kärleksrelation till köttkulturen : En kritisk diskursanalys av matprogram ur ett genusperspektiv
Kandidat-uppsats, Karlstads universitet/Avdelningen för medie- och kommunikationsvetenskapSammanfattning : Purpose: The purpose of this essay has been to investigate how two male chefs: Per Morberg and Gustav Johansson, use cooking as an expression of their masculinity with a focus on how masculinity is portrayed in relation to meat-based and vegan diets. Research questions: – How do Morberg and Johansson present their masculinity in relation to the food that is cooked? In the form of cuisine, words and body language. LÄS MER
13. Wild boar (Sus scrofa) meat quality : a study of the homogeneity of wild boar meat quality
Master-uppsats, SLU/Department of Molecular SciencesSammanfattning : The food industry is constantly adapting and is to a large extent shaped by the desires of its consumers. Consumer food desires are dictated by a variety of reasons such as nutrition or taste. LÄS MER
14. Factors affecting presence of feed in crops of broilers at slaughter : with focus on a hygienic slaughter
Master-uppsats, SLU/Dept. of Animal Nutrition and ManagementSammanfattning : Food security and sustainable consumption and production are parts of the United Nation Sustainable Development Goals 2 and 12. Filled broiler crops at slaughter poses a risk to contaminate carcasses with gastrointestinal contents. LÄS MER
15. Dynamically predicted shelf-life label in minced meat product: A consumer-driven design and analysis
Master-uppsats, Lunds universitet/FörpackningslogistikSammanfattning : Dynamically predicted shelf-life label (DPSL) has been discussed to be one of the solutions to curb meat waste. Therefore, the research about the DPSL label and the perceptible information obtained by minced meat consumers is conducted. LÄS MER