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.
without negatively affecting the organoleptic qualities and shelf-life of meat. Read full abstract on PubMed →
Heterocyclic amines (HAs) and advanced glycation end products (AGEs) are important harmful products formed simultaneously during the thermal processing of food. In order to develop... Read full abstract on PubMed →
In this study, a new heteropolysaccharide extracted from Lobularia maritima (L.) Desv. (LmPS), a halophyte harvested in Tunisia, was evaluated as an antioxidant and antibacterial a... Read full abstract on PubMed →
spp. and therefore assist in extending the shelf life of meat at 5 and 10 °C storage temperatures. Read full abstract on PubMed →
, and there may even be advantages for fatty acid composition and oxidative stability when steers were supplemented with benzoic acid. Read full abstract on PubMed →
This experiment evaluated the use of Mitragyna speciosa Korth leaf pellets (MSLP) on feed intake and nutrient digestibility in Thai native beef cattle. Four Thai native beef cattle... Read full abstract on PubMed →
The preservative effect of the addition of different essential oils (copaiba and oregano) on meat quality parameters and sensorial acceptability was analyzed for fresh ground beef... Read full abstract on PubMed →
/CEO alginate-based nanocomposite film has a great potential for application in meat and meat products. Read full abstract on PubMed →
In retronasal aroma, the targeted aroma compounds are released from food during chewing. The changes in the food structures during chewing strongly influence the release of the com... Read full abstract on PubMed →
= 0.01), which showed a lower concentration in the inclusion of 2% YME. Our results show that up to 2% YME does not affect digestibility, ruminal fermentation parameters, or the co... Read full abstract on PubMed →
and assessed its ability to detect changes in the quality and to increase shelf-life of packaged fresh beef. The properties of the intelligent packaging's sensor and active packagi... Read full abstract on PubMed →
)) to release anti-microbial agents. Meanwhile, the intelligent paper applied a combination of bromothymol blue (BTB) and phenol red (PR) solutions at pH 5.00. The results showed t... Read full abstract on PubMed →
The aim of this study was to evaluate the effects of the chitosan/collagen peptides/cinnamon bark essential oil composite coating on dry-aged beef. Chitosan (2%, w/v), collagen pep... Read full abstract on PubMed →
M. More excitingly, the N-GQDs fluorescent probe exhibited a satisfactory high selectivity. Meanwhile, it can be used for the detection of CLB in chicken and beef, and good recover... Read full abstract on PubMed →
This experiment was conducted to investigate the effects of replacing rice bran with mao pomace meal on feed intake, digestibility, and rumen fermentation in beef cattle. Four cros... Read full abstract on PubMed →
≥ 0.996), low limits of detection (0.4-15 ng/kg), acceptable recoveries (90-105%) and relative standard deviations (≤7%); in addition, it is scarcely subject to matrix effects (1-2... Read full abstract on PubMed →
This study assessed the anti-inflammatory effect of thiamine (TA) in lipopolysaccharide-stimulated RAW264.7 cells and also assessed the preservative properties of TA in minced beef... Read full abstract on PubMed →
-N, blood urea nitrogen, and protozoa. In addition, SG significantly decreased acetate (C2), acetate to propionate ratio, methane, and fecal N excretion, while it significantly inc... Read full abstract on PubMed →
fruiting body melanin (IHFM) extraction process and solid-state fermentation conditions. The results showed that the best way to extract IHFM is the compound enzymatic method, with... Read full abstract on PubMed →
> 0.70. Roselle extract and beef fat had a negative linear effect on the formation of the total HCAs, while PP had a positive linear effect. The optimal formula that minimizes the... Read full abstract on PubMed →
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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.