Papers mentioning beef or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
The enantioselectivity of the generation of 3-mercaptohexanal and 3-mercaptohexanol, two potent sulfur-containing aroma compounds, by lipase-catalyzed hydrolysis of the correspondi... Read full abstract on PubMed →
Mercaptoalcohols and mercaptoketones have been described in the past decade as relevant character-impact compounds in various food products. On the other hand, very little is known... Read full abstract on PubMed →
Flavoromics, an emerging field that combines chemometrics and progressive analytical techniques, aims to understand the complex processes behind flavor formation in foods. By using... Read full abstract on PubMed →
emerged as the primary spoilage organism in terminal storage phases. Volatile organic compounds (VOCs) in the beef during storage were analyzed, with a total of 66 compounds identi... Read full abstract on PubMed →
Pre-treated beef patties (BPs) face storage instability due to lipid/protein oxidation, microbial spoilage, and quality loss. Purple onion pulp (OP), a bioactive-rich product, offe... Read full abstract on PubMed →
< 0.05). Transcriptomics analysis of the rumen epithelium showed that PEO upregulated the expression levels of genes related to tight junction proteins and the DNA replication/repa... Read full abstract on PubMed →
< 0.01) propionate compared with other treatments. These findings suggest, given increasing scrutiny of use of antibiotics and potential antimicrobial resistance uprise, DFM may be... Read full abstract on PubMed →
leaves, preparation of aqueous and alcoholic extracts using an ultrasound device, then exploring the extraction yield. The results proved that the extraction yield by ultrasound us... Read full abstract on PubMed →
In conclusion, fennel extracts could be proposed as natural compounds exploitable in beef burgers to preserve their quality and extend their shelf-life. Read full abstract on PubMed →
(forms of free (EO) and Pickering emulsion (NEO)) to improve the shelf life of beef. In this study, various microbiological, chemical, and sensory analyses were performed. The resu... Read full abstract on PubMed →
This study focuses on the behavior of volatile organic compounds in beef after irradiation with 1 MeV accelerated electrons with doses ranging from 0.25 kGy to 5 kGy to find reliab... Read full abstract on PubMed →
Feedlot finishing of beef cattle on commercial nutrient-dense diets based on expensive corn (maize), soybean meal (SBM) and other commonly used protein-rich ingredients is economic... Read full abstract on PubMed →
The intelligent senses (Electronic nose and tongue), were combined with headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) and free amino acid were used in combinat... Read full abstract on PubMed →
husk extract at a volume of 68 or 34 μL/g of unsalted blanched materials to replace 34% and 17% of the beef broth, respectively, which corresponded to a total antioxidant capacity... Read full abstract on PubMed →
-coumaric acid were identified in the LDPE films. Regarding the films' ability to delay lipid oxidation, LDPE/4LE presented the best results, showing a capacity to delay lipid oxid... Read full abstract on PubMed →
after 7 days of storage at 4 °C. The results show that both EOs could be used as safe and natural preservatives in various food and/or pharmaceutical products. Read full abstract on PubMed →
Understanding the impact that combined action of marination and oven grill processes would have on such meat products as beef entrecôte is crucial from both consumer appeal and pro... Read full abstract on PubMed →
growth compared with uncoated beef samples over five days. In addition, Ch-GTE-FO coating decreased total color changes of beef samples (e.g., ∆E* = 9.84 and 3.94, for non-coated a... Read full abstract on PubMed →
Effects of two foods with bioactive constituents (black tea brew, BTB and grape seed powder, GSP) on lipid digestibility was studied. Lipolysis inhibitory effect of these foods was... Read full abstract on PubMed →
< 0.01) milk production (WMD = 1.348 kg/d), milk protein content (WMD = 0.080/100 g) and milk fat content (WMD = 0.142/100 g). In conclusion, dietary supplementation with FLAs impr... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.