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 concentrations of polycyclic aromatic hydrocarbons (PAHs) were analyzed in water, sediment, and biota (aquatic plant, shrimp, and fish) of Nansi Lake by gas chromatography-mass... Read full abstract on PubMed →
In order to investigate the levels of the polycyclic aromatic hydrocarbons, mainly benzo[a]pyrene because of its carcinogenicity, 55 samples of smoke flavour and smoked foods were... Read full abstract on PubMed →
indigenous breeds possess unique protein structures, lipid profiles, and aldehyde-rich volatile compounds linked to richer aromas. Su et al. analyzed Lueyang black-bone chicken mea... Read full abstract on PubMed →
L. The physicochemical properties analyzed included density, refractive index, viscosity, and solubility. Terpinolene was identified as the major compound (80.21%). The EOLC exhibi... Read full abstract on PubMed →
Natural phenolic compounds (NPCs) have been proven to effectively extend the storage time of meat products in recent years. To promote the discovery of more NPCs and their applicat... Read full abstract on PubMed →
CFU/g) in all experimental groups, while they increased in the control group during storage. The number of yeast and mold in the eugenol-containing test groups reduced significantl... Read full abstract on PubMed →
spore-inoculated chicken meat. Read full abstract on PubMed →
Paul D [...]. Read full abstract on PubMed →
= 0.024). Differences in gut histomorphology were observed at 42 and 84 days, with effects on specific intestinal regions. Natural antioxidants modulated immune-related gene expres... 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 →
The analysis of metabolome changes across both forages may help in revealing novel knowledge and accurate identification of possible biomarkers for gastrointestinal parasites. Furt... Read full abstract on PubMed →
at 90 days). Color differences (ΔE ≈ 2.5) were perceptible but did not compromise consumer acceptance. Flash profile sensory analysis found no significant differences in sensory at... Read full abstract on PubMed →
CFU/g, would provide a clearer, quantitative assessment of preservation. Demonstrating that treated samples remained below these limits longer than controls would offer concrete ev... Read full abstract on PubMed →
BACKGROUND: Meat originating from the spent hen is an important source of poultry meat production; however, multiple factors cause the decline in the meat quality of spent hens. Ch... Read full abstract on PubMed →
BACKGROUND: in products made from chicken meat. METHODS: was also found in poultry samples. Lastly, the sensory evaluation of the chicken burger was detected. RESULTS: < 0.05) on t... Read full abstract on PubMed →
, reaching decreases of 7.68 and 8.06 Log CFU at 72 h, respectively. Both gelatin/chitosan and chitosan films prevented the color changes in meat during storage, preventing the pal... Read full abstract on PubMed →
< 0.05) decreased from 8.92, 6.86, and 5.45 to 6.24, 5.78, and 3.2 log10 CFU/g when coated with CS + FE, respectively. Additionally, sensory evaluation revealed that the treatments... Read full abstract on PubMed →
The aim of the present study was to investigate the effect of using Portulaca oleracea L. or Purslane (POL) as a source of plant antioxidants in the diet of fattening male lambs on... Read full abstract on PubMed →
In the production of meat products, animal fats, which are rich mainly in saturated fatty acids, are used as a recipe ingredient. To improve the quality and fatty acid profile of m... Read full abstract on PubMed →
in water, demonstrated the highest anthocyanin recovery and was selected for the preparation of the films. The resulting films exhibited an excellent colorimetric response to pH ch... 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.