Peer-Reviewed Research Database

Meat — 553 papers

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.

Top Contributing Institutions

Where the meat research comes from

paper count of indexed corpus · via OpenAlex

Jiangnan University

Centre National de la Recherche Scientifique

Ministry of Agriculture and Rural Affairs

Chinese Academy of Agricultural Sciences

State Key Laboratory of Food Science and Technology

Guizhou University

Universidad de Granada

Teagasc - The Irish Agriculture and Food Development Authority

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2018 Food Science and Biotechnology other

Evaluation of antioxidant and antimicrobial activity of oregano (Origanum vulgare L.) preparations during storage of low-pressure mechanically separated meat (BAADER meat) from chickens

)), and an essential oil. The control samples did not contain oregano. The samples were examined immediately after arrival into the laboratory and after 1, 2, 3, 4, 6, and 9 months... Read full abstract on PubMed →

PMID: 30956857 DOI: s10068-018-0491-1

2018 Food Science & Nutrition other

Principal component analysis of physicochemical and sensory characteristics of beef rounds extended with gum arabic from Acacia senegal var. kerensis

Principal component analysis (PCA) was carried out to study the relationship between 24 meat quality measurements taken from beef round samples that were injected with curing brine... Read full abstract on PubMed →

PMID: 29564115 DOI: fsn3.576

2018 PLoS ONE other

Feeding sunflower cake from biodiesel production to Santa Ines lambs: Physicochemical composition, fatty acid profile and sensory attributes of meat

The aim of this study was to determine the effect of the inclusion of sunflower cake in the diets of lambs on meat quality. Forty male, uncastrated Santa Ines lambs with an initial... Read full abstract on PubMed →

PMID: 29304058 DOI: journal.pone.0188648

2018 Asian-Australasian Journal of Animal Sciences unrelated

Effects of dietary humic acid and enzymes on meat quality and fatty acid profiles of broiler chickens fed canola-based diets

OBJECTIVE: This study was conducted to assess the effect of potassium humate and enzymes (Xylanase+Amylase+Protease) inclusion in diets on carcass characteristics, meat quality and... Read full abstract on PubMed →

PMID: 30208685 DOI: ajas.18.0408

2017 Foods other

Assessment of Antioxidant and Antibacterial Properties on Meat Homogenates of Essential Oils Obtained from Four Thymus Species Achieved from Organic Growth

EOs, in all culture media, had the highest inhibition halos against all tested bacteria. In general terms, the antibacterial activity of all EOs assayed was higher in the medium ma... Read full abstract on PubMed →

PMID: 28788051 DOI: foods6080059

2017 Scientific Reports other

In vitro exposure of simulated meat-cooking fumes to assess adverse biological effects

The heterocyclic amine 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) is considered as a human carcinogenic or mutagenic compound that is produced from the co-condensation... Read full abstract on PubMed →

PMID: 28883490 DOI: s41598-017-11502-8

2017 Food Control gc ms

Assessment of critical steps of a GC/MS based indirect analytical method for the determination of fatty acid esters of monochloropropanediols (MCPDEs) and of glycidol (GEs)

Fatty acid esters of 2- and 3-chloropropanediol (MCPDEs) and fatty acid esters of glycidol (GEs) are commonly monitored in edible fats and oils. A recommendation issued by the Euro... Read full abstract on PubMed →

PMID: 28674464 DOI: j.foodcont.2017.01.024

2017 Food Science & Nutrition unrelated

Oxidative stability of chilled broiler breast meat as affected by dietary supplementation with rosemary (Rosmarinus officinalis L.) powder and vitamin E

< .05) the weight and size of cecum. Based on our findings, the combination of rosemary powder and vitamin E at different levels in diet is useful to limit the lipid oxidation of c... Read full abstract on PubMed →

PMID: 28748079 DOI: fsn3.474

2017 PubMed pharmacology

Effect of dietary turmeric and cinnamon powders on meat quality and lipid peroxidation of broiler chicken under heat stress condition.

< 0.01). It was concluded that heat stress reduces antioxidant properties and quality of thigh meat and dietary supplementation of turmeric and cinnamon powders together can remove... Read full abstract on PubMed →

PMID: 28785393

2016 Antioxidants pharmacology

Antioxidant Effect of Extracts from the Coffee Residue in Raw and Cooked Meat

The residue of ground coffee obtained after the brewing process (spent coffee) still contains various functional components with high antioxidant capacity and health benefits, but... Read full abstract on PubMed →

PMID: 27384587 DOI: antiox5030021

2016 Animals other

The Impact of Rendered Protein Meal Oxidation Level on Shelf-Life, Sensory Characteristics, and Acceptability in Extruded Pet Food

Pet foods are expected to have a shelf-life for 12 months or more. Sensory analysis can be used to determine changes in products and to estimate products' shelf-life. The objective... Read full abstract on PubMed →

PMID: 27483326 DOI: ani6080044

2016 Frontiers in Microbiology unrelated

Resistance to Biocides in Listeria monocytogenes Collected in Meat-Processing Environments

persisters, pointing out the importance of dealing with the identification of risk factors in food plants sanification procedures that might select more tolerant strains. Read full abstract on PubMed →

PMID: 27807430 DOI: fmicb.2016.01627

2015 Brazilian Journal of Microbiology other

Effect of rosemary essential oil and modified-atmosphere packaging (MAP) on meat quality and survival of pathogens in poultry fillets

The effect of rosemary (Rosmarinus officinalis L.) essential oil (REO) and modified-atmosphere packaging (MAP) on the survival of certain pathogens (Salmonella Typhimurium and List... Read full abstract on PubMed →

PMID: 26273279 DOI: s1517-838246220131201

2015 Food Science & Nutrition unrelated

Prediction of meat spectral patterns based on optical properties and concentrations of the major constituents

A simulation method for approximating spectral signatures of minced meat samples was developed depending on concentrations and optical properties of the major chemical constituents... Read full abstract on PubMed →

PMID: 27004116 DOI: fsn3.286

2015 Foods aroma analysis

Compositional Signatures of Conventional, Free Range, and Organic Pork Meat Using Fingerprint Techniques

Consumers' interest in the way meat is produced is increasing in Europe. The resulting free range and organic meat products retail at a higher price, but are difficult to different... Read full abstract on PubMed →

PMID: 28231211 DOI: foods4030359

2014 PubMed gc ms

Effect of carboxymethyl cellulose edible coating containing Zataria multiflora essential oil and grape seed extract on chemical attributes of rainbow trout meat.

Meat products, especially fish meat, are very susceptible to lipid oxidation and microbial spoilage. In this study, first, gas chromatography mass spectrometry (GC-MS) analysis of... Read full abstract on PubMed →

PMID: 25568700

2014 Open Veterinary Journal other

The physicochemical properties and antioxidative potential of raw thigh meat from broilers fed a dietary medicinal herb extract mixture

A 6-wk feeding study was conducted to evaluate the antioxidative potential, indices such as quality of the thigh meat and liver of broiler chickens fed with a dietary medicinal her... Read full abstract on PubMed →

PMID: 26623342 DOI: ovj.2014.v4.i2.p69

2014 Food Science & Nutrition other

Physicochemical and sensory characteristics of fermented sheepmeat sausage

The aim of the study was to compare the physicochemical and sensory characteristics of fermented, cured sausages made from equivalent muscle groups of beef, pork, and sheepmeat. Th... Read full abstract on PubMed →

PMID: 25493184 DOI: fsn3.151

2014 Food Science & Nutrition other

Effect of storage and cooking on the fatty acid profile of omega‐3 enriched eggs and pork meat marketed in Belgium

The fatty acids (FA) profile was determined in n-3 enriched (Columbus™) Belgian eggs and pork in order to evaluate to what extent the n-3 fatty acids, which are very sensitive to o... Read full abstract on PubMed →

PMID: 25838892 DOI: fsn3.197

2014 The Scientific World JOURNAL other

Antimicrobial Edible Films and Coatings for Meat and Meat Products Preservation

Animal origin foods are widely distributed and consumed around the world due to their high nutrients availability but may also provide a suitable environment for growth of pathogen... Read full abstract on PubMed →

PMID: 25050387 DOI: 248935

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.