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.
The aim of the present study was to investigate the effect of selenium yeast and phytobiotic on the storage capacity, selected quality parameters of meat and content of selenium in... Read full abstract on PubMed →
The gap between the current supply and future demand of meat has increased the need to produce plant-based meat analogs. Methylcellulose (MC) is used in most commercial products. C... Read full abstract on PubMed →
Oxidative reactions during cooking and gastrointestinal digestion of meat and fish lead to the formation of various lipid- and protein oxidation products, some of which are toxic.... Read full abstract on PubMed →
Citrus fruits (orange, lemon, mandarin, and grapefruit) are one of the most extensively cultivated crops. Actually, fresh consumption far exceeds the demand and, subsequently, a gr... Read full abstract on PubMed →
Pullulan/chitosan-based multifunctional edible composite films were fabricated by reinforcing mushroom-mediated zinc oxide nanoparticles (ZnONPs) and propolis. The ZnONPs were synt... Read full abstract on PubMed →
We evaluated the effects of the inclusion of copaíba (Copaifera officinalis L.) essential oil at 0.05 and 0.1% as a possible replacement of synthetic additive butylated hydroxytolu... Read full abstract on PubMed →
, Leg1 is equivalently effective as nisin and 5000-82,000 times more active than sodium benzoate, potassium sorbate, or sodium nitrite. Replacing the counter-ion trifluoroacetate d... Read full abstract on PubMed →
≤ 0.05). The addition of the prebiotics and probiotics had no effect on any of the evaluated sensory attributes. Read full abstract on PubMed →
-HSL was detected in 14.00% of the isolates. Both biofilm formation and motility were detected in 98.00% of the isolates. Protease activity was determined in 54.00% of the isolates... Read full abstract on PubMed →
< 0.05) the levels of glutathione peroxide and total superoxide dismutase and meat ability to scavenge free radical 1,1-diphenyl-2-picrylhydrazyl. Furthermore, the highest net prof... Read full abstract on PubMed →
spp. were 1.2, 1.4, 2.1, 3.1, and 4.8 log CFU/g, respectively. Incorporating EOs at 2% in MCM, held aerobically under temperature abuse conditions, delayed spoilage. Read full abstract on PubMed →
> 0.05), and all sensory attributes were enhanced in the S and O-Se supplemented diet. Overall, these results suggest that supplementation of the ruminant diet with stevioside and... Read full abstract on PubMed →
The study estimates, for the first time, the polycyclic aromatic hydrocarbons (PAHs) concentration (pyrene, fluoranthene, phenanthrene, anthracene, fluorene, and naphthalene) in ra... Read full abstract on PubMed →
) were taken. The fatty acid profile, texture, and quality traits were analyzed. Corn DDGS affected drip loss. Beef tallow and coconut oil improved water holding capacity and drip... Read full abstract on PubMed →
, which could be developed as a feed additive to replace antibiotics in the poultry sector in the tropics. Read full abstract on PubMed →
OH in practical samples. The proposed sensor holds a great promise to be applied in the fields of food safety. Read full abstract on PubMed →
, respectively. These results are consistent with that of the ultraperformance liquid chromatography-tandem mass spectrometry. In summary, this method can serve as a sensitive and... Read full abstract on PubMed →
) at a nanomolar level LoD (400 nM), within a linear range of 3-180 µM. The proposed biosensor was fully characterized using SEM, FTIR, Raman spectroscopy, Cyclic Voltammetry (CV),... Read full abstract on PubMed →
). It was demonstrated that oregano essential oil was beneficial for lambs feeding, and it could be a natural alternative to replace monensin in lamb diets with improvements in the... Read full abstract on PubMed →
The use of synthetic antioxidants in the food industry has raised important questions about the effects of prolonged consumption on human health. On top of that, the consumption of... 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.