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.
Research on the utilization of food waste and by-products, such as peels, pomace, and seeds has increased in recent years. The high number of valuable compounds, such as starch, pr... Read full abstract on PubMed →
without negatively affecting the organoleptic qualities and shelf-life of meat. Read full abstract on PubMed →
This study investigates the effects of vine tea (Ampelopsis grossedentata) extract (AGE) on meat quality, gut microbiota and cecal content metabolites of Wenchang broilers. A total... Read full abstract on PubMed →
Oxidation is one of the most common causes of the deterioration of meat and meat products. At the same time, synthetic antioxidants are becoming less accepted by consumers due to t... Read full abstract on PubMed →
Heterocyclic amines (HAs) and advanced glycation end products (AGEs) are important harmful products formed simultaneously during the thermal processing of food. In order to develop... Read full abstract on PubMed →
In this study, a new heteropolysaccharide extracted from Lobularia maritima (L.) Desv. (LmPS), a halophyte harvested in Tunisia, was evaluated as an antioxidant and antibacterial a... Read full abstract on PubMed →
. In addition, the sensory test revealed that the treatment with anise and marjoram EOs showed the highest acceptability by the testers and did not show significant differences on... Read full abstract on PubMed →
as a new dietary component or its extract as a feed additive may be used to mitigate ruminal methanogenesis, resulting in environmental protection and reducing ruminal biohydrogena... Read full abstract on PubMed →
. Read full abstract on PubMed →
Food spoilage makes foods undesirable and unacceptable for human use. The preservation of food is essential for human survival, and different techniques were initially used to limi... Read full abstract on PubMed →
values of 0.11 and 0.47 mg/ml, respectively. Twelve novel antioxidant peptides were identified, in which VAGW possessed the highest activity (139.77 μmol GSH/g). Significantly syne... Read full abstract on PubMed →
Synthetic antioxidants have shown adverse effects on consumers. The review, thus, aims to assess the effect of marinating broiler meat with plant leaves-derived antioxidants potent... Read full abstract on PubMed →
BACKGROUND: Magnolia bark extract (MBE) is a natural supplement with antioxidant, anti-inflammatory, and antimicrobial activities. Its properties suggest that the dietary supplemen... Read full abstract on PubMed →
New strategies in the field of meat and meat product development are certainly needed in order to overcome not only the health-related problems these products might contribute to,... Read full abstract on PubMed →
spp. and therefore assist in extending the shelf life of meat at 5 and 10 °C storage temperatures. Read full abstract on PubMed →
The impacts of natural antioxidants, including ferulic acid, diallyl sulfide, α-tocopherol, and rutin, at a level of 0.2 g/kg on lipid and protein oxidation of minced yak meat in a... Read full abstract on PubMed →
Meat industries across the world are constantly focusing to find natural low-cost additives for the development of novel meat products to meet consumer demand for improving the hea... Read full abstract on PubMed →
The preservative effect of the addition of different essential oils (copaiba and oregano) on meat quality parameters and sensorial acceptability was analyzed for fresh ground beef... Read full abstract on PubMed →
(40 broilers / each group, housed in a single box). The current study results showed that the diets enriched in linolenic acid (LNA) (WM diets) led to broilers meat enriched in LNA... Read full abstract on PubMed →
L.), as an important medicinal and culinary herb, is a promising source of bioactive compounds that have a great impact on the microbiological stability of meat by suppressing the... 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.