Papers mentioning meat or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
< 0.01) increase of biomolecules content during the PDA maturation process up to 60 days without influence microbiological profile in terms of total aerobic bacterial counts, yeast... Read full abstract on PubMed →
RESEARCH BACKGROUND: The industrial transformation of tropical fruits, and in particular guava, generates a large quantity of by-products that are generally disposed of as organic... Read full abstract on PubMed →
The quality of meat and dairy products can be evaluated from the perspective of the farmer seeking high yields and profits or the consumer for whom sensory characteristics are the... Read full abstract on PubMed →
OBJECTIVE: This study was conducted to investigate the effects of adding oregano (Origanum syriacum L.) and germander (Teucrium polium L.) to poultry diets individually and/or in c... Read full abstract on PubMed →
colonization increased as the CCE levels increased. The greatest upregulation of antioxidant genes (glutathione peroxidase, catalase, and superoxide dismutase) in breast meat was o... Read full abstract on PubMed →
BACKGROUND: is reputed as a medicinal plant in Ethiopia; however, its antibacterial activity against many of the clinical isolates remains overlooked. METHODS: was collected and ex... Read full abstract on PubMed →
The interest in proteomic studies of fermented food is increasing; the role of proteins derived from fermentation extends beyond preservation, they also improve the organoleptic, a... Read full abstract on PubMed →
was positively related with pH, and negatively related with total volatile basic nitrogen. Read full abstract on PubMed →
BACKGROUND AND AIM: in food samples and to evaluate of the antibacterial activity of some medicinal plant extracts against these bacteria. METHODS: were isolated, identified by phe... Read full abstract on PubMed →
group. Thus, it can be concluded that mannan oligosaccharides (MOS) may be incorporated at 0.2% level in diet for improved physico-chemical indices, antioxidant and oxidative stabi... Read full abstract on PubMed →
spp. extract) and OLIVE (100 g/kg of olive pulp). Animals were slaughtered at 115 kg live body weight. Meat and fat quality were analyzed. Animals fed ALLIUM and OLIVE had higher w... Read full abstract on PubMed →
plays an important role promoting formation of flavor compounds. Read full abstract on PubMed →
The food waste reduction through an efficient recovery of its valuable building molecules has become an important topic with a positive effect on the economy and the environment. I... Read full abstract on PubMed →
< 0.01) compared to Group CON. The study demonstrates that the supplementation of a diet with RLE rich in anthocyanins is effective to improve the meat quality. Read full abstract on PubMed →
≤ 0.05) higher lightness (L*). Moreover, the MLL muscle of the pigs had higher oxidative stability, as well as lower drip loss (DL). In turn, the MSM of pigs had a significantly lo... Read full abstract on PubMed →
varieties and the strategic use of their liquid and powder extracts in the production of cured meat products. Read full abstract on PubMed →
In the present study, pomegranate peels, avocado peels, and seed vacuum microwave extraction solid by-products were supplemented in corn silage in order to investigate the effects... Read full abstract on PubMed →
< .01). Significant effects of CS and SM supplements were observed on antibody titer against influenza virus at 28 and 42 days and also on antibody titer against sheep red blood ce... Read full abstract on PubMed →
In the current study, fennel essential oil was used as an antibiotic alternative compared to gentamycin for enhancing the expression of apoptosis genes and antioxidant enzymes in w... Read full abstract on PubMed →
≤ 0.05) darkening and an increase in the proportion of yellow color. In an industrial practice, this may result in poorer consumer acceptance of the meat product. Fiber length of w... 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.