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.
/CEO alginate-based nanocomposite film has a great potential for application in meat and meat products. Read full abstract on PubMed →
The preservation of food supplies has been humankind's priority since ancient times, and it is arguably more relevant today than ever before. Food sustainability and safety have be... Read full abstract on PubMed →
The exploration of alternatives to the use of chemical preservatives in food is a topic that has attracted great attention. The implementation of regulations associated with the re... Read full abstract on PubMed →
The purpose of this experiment was to investigate the effect of Purple Neem foliage as a feed supplement on nutrient apparent digestibility, nitrogen utilization, rumen fermentatio... Read full abstract on PubMed →
Fish processing generates many by-products, which are mainly destined for aquaculture feed. However, these by-products have interesting nutritional properties and could still be us... Read full abstract on PubMed →
Cooking fumes are an important source of volatile organic compounds (VOCs), particulate matter (PM), and carbonyl compounds. The additive is wildly applied in grilling meat for fla... Read full abstract on PubMed →
in broiler diets improves the health, oxidative stability of liver and breast meat, and immune response of broiler chickens. Read full abstract on PubMed →
species. Due to the interaction of various factors that may affect mycotoxin biosynthesis during production, the detected concentrations cannot be related solely to the weather. Read full abstract on PubMed →
in food, may be a promising alternative to chemicals. Read full abstract on PubMed →
The aim of this study was to investigate the effect of Terminalia chebula meal (TCM) supplementation on digestibility, rumen fermentation, nitrogen utilization, and protozoal popul... Read full abstract on PubMed →
Seafood products are one of the most perishable foods, and their shelf life is limited by enzymatic and microbial spoilage. Developing methods to extend the shelf life of fresh fis... Read full abstract on PubMed →
This study aims to shed light on the association between non-volatile and volatile compounds related to flavor/taste characteristics as well as sensory acceptability of Nile tilapi... Read full abstract on PubMed →
This study aimed to determine whether adding a blend based on zinc chloride and lignans from magnolia to the diet of broilers could replace conventional performance enhancers. For... Read full abstract on PubMed →
and assessed its ability to detect changes in the quality and to increase shelf-life of packaged fresh beef. The properties of the intelligent packaging's sensor and active packagi... Read full abstract on PubMed →
Cardamine violifolia is a newly discovered selenium (Se)-enriched plant rich in MeSeCys and SeCys and has a strong antioxidant capacity. This study aimed to investigate the effects... Read full abstract on PubMed →
Meat industries are eager to find natural low-cost additives for improving the health benefits and shelf life of meat products. The present study elucidated the effect of four diff... Read full abstract on PubMed →
)) to release anti-microbial agents. Meanwhile, the intelligent paper applied a combination of bromothymol blue (BTB) and phenol red (PR) solutions at pH 5.00. The results showed t... Read full abstract on PubMed →
Laminaria digitata is a novel feedstuff that can be used in pig diets to replace conventional feedstuffs. However, its resilient cell wall can prevent the monogastric digestive sys... Read full abstract on PubMed →
) as an internal standard and applying perfluorophenylhydrazine (PFPH) as a derivative reagent can reduce the deviations from the presence of nitrite in the salted lean pork meat a... Read full abstract on PubMed →
Food fraud is a common issue in the modern food industry. The undeclared use of foreign proteins in meat products is a major concern in this context. Oilseeds are ideal for this pu... 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.