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.
inoculation on the biotransformation of amino acids into volatile compounds in a meat model system. Yeast counts, solid-phase microextraction, and gas chromatography/mass spectrome... Read full abstract on PubMed →
-coumaric acid were identified in the LDPE films. Regarding the films' ability to delay lipid oxidation, LDPE/4LE presented the best results, showing a capacity to delay lipid oxid... Read full abstract on PubMed →
Volatile organic compounds (VOCs) are molecules present in our everyday life, and they can be positive, such as in the formation of odour and food flavour, or harmful to the enviro... Read full abstract on PubMed →
after 7 days of storage at 4 °C. The results show that both EOs could be used as safe and natural preservatives in various food and/or pharmaceutical products. Read full abstract on PubMed →
, obtained from pigs fed with different diets. In detail, two groups of 12 animals each were subjected to either a conventional diet or a supplemented diet with extruded linseeds a... Read full abstract on PubMed →
The aim of this study was to evaluate the effects of supplementing grape pomace (GP) in lambs' diets. A total of 30 lambs homogeneous for body weight (13.1 ± 2.1 kg) and age (25-30... Read full abstract on PubMed →
in meat products proved to be a satisfactory product. Read full abstract on PubMed →
Background: The use of omics data for monitoring the microbial flow of fresh meat products along a production line and the development of spoilage prediction tools from these data... Read full abstract on PubMed →
Meat and meat products are susceptible to various types of natural processes such as oxidative degradation due to their high content of protein and essential amino acids. However,... Read full abstract on PubMed →
< .05). The microbiological quality of meat was not affected by MDL. Myrtle distillate leaves could be used in different forms, in order to obtain higher meat product quality. Read full abstract on PubMed →
Sour meat is a highly appreciated traditional fermented product, mainly from the Guizhou, Yunnan, and Hunan provinces. The flavor profiles of sour meat from goose and pork were eva... Read full abstract on PubMed →
Understanding the impact that combined action of marination and oven grill processes would have on such meat products as beef entrecôte is crucial from both consumer appeal and pro... Read full abstract on PubMed →
is more than 50 mg MA/kg. The proposed method is fast, milder than direct distillation, and eliminates the issue of TBA interacting with sugars and other compounds. Read full abstract on PubMed →
µg/kg b.w./day. The significance of this study is to evaluate commercially available products in which ptaquiloside may be present, to monitor consumer safety. Read full abstract on PubMed →
< 0.05) decreased during ripening, because of their high susceptibility to oxidation and conversion to intermediate and secondary molecules. An untargeted metabolomics approach, co... Read full abstract on PubMed →
< 0.01) reduction in the malondialdehyde concentration after 10 days of storage, and improved meat succulence, tenderness, juiciness, and overall acceptance. Read full abstract on PubMed →
Meat and meat products play a vital role in the daily diet due to their desirable texture, delicious flavor and nutritional value [...]. Read full abstract on PubMed →
The purpose of the study was to assess the effects of different doses of a phytobiotic mixture on selected production parameters and meat quality and to assess the residue of the p... Read full abstract on PubMed →
< 0.05) compared to the control lambs. The inclusion of Cp in the lamb's diet, up to 30%, did not lead to meat deterioration and improved certain quality parameters, including a he... Read full abstract on PubMed →
-(carboxyethyl)lysine (CEL) and acrylamide are formed. However, little research has focused on these compounds in PBMA. In this study, the contents of CML, CEL and acrylamide in 15... 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.