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.
Meat is a nutrient-rich matrix for human consumption. However, it is also a suitable environment for the proliferation of both spoilage and pathogenic microorganisms. The growing d... Read full abstract on PubMed →
Fresh pork is susceptible to microbial contamination and lipid oxidation, which leads to food safety and quality issues. This study aimed to develop a kappa-carrageenan (KC) coatin... Read full abstract on PubMed →
Consumers and stakeholders are increasingly demanding that the meat industry guarantees high-quality meat products with stable and acceptable sensory and safety properties [...]. Read full abstract on PubMed →
Meat represents an important protein source, even in developing countries, but its production is scarcely sustainable, and its excessive consumption poses health issues. An increas... Read full abstract on PubMed →
< 0.05). Therefore, dietary supplementation with 30 mg/kg AOE increased meat nutrition profile and flavor through promoting amino acid contents in breast muscle, as well as maintai... Read full abstract on PubMed →
The effects of the addition of different amounts (0%, 1%, 2%, 3% and 4%) of Oudemansiella raphanipies powder (ORP) to lower-fat pork batter on its physicochemical, textural and rhe... Read full abstract on PubMed →
< .05). The intelligent film was used in the lamb meat packaging, and the color of the film changed from red to green during the storage period at 25°C. The amount of total volatil... Read full abstract on PubMed →
This study aimed to determine whether adding Kadsura coccinea fruit extract to the diet of broilers could replace antibiotics. For this study, 300 one-day-old AA white feathered br... Read full abstract on PubMed →
M. More excitingly, the N-GQDs fluorescent probe exhibited a satisfactory high selectivity. Meanwhile, it can be used for the detection of CLB in chicken and beef, and good recover... Read full abstract on PubMed →
-agonist residues in livestock meat. Read full abstract on PubMed →
≥ 0.996), low limits of detection (0.4-15 ng/kg), acceptable recoveries (90-105%) and relative standard deviations (≤7%); in addition, it is scarcely subject to matrix effects (1-2... Read full abstract on PubMed →
BACKGROUND: Undoubtedly, global warming has caused a decrease in the production of agricultural commodities. This problem has increased the price of animal feed due to competition... Read full abstract on PubMed →
< 0.05) than LM, constituting about 85% of the total population. More biofilms and exopolysaccharide both in mono- or dual species of the two psychrotrophic strains were greatly pr... Read full abstract on PubMed →
< 0.05). Although the supplementation of TA positively influenced gut health and gut microbiota in the starter/grower phases, it negatively affected overall growth performance, bon... Read full abstract on PubMed →
This study assessed the anti-inflammatory effect of thiamine (TA) in lipopolysaccharide-stimulated RAW264.7 cells and also assessed the preservative properties of TA in minced beef... Read full abstract on PubMed →
), that that stand out for their high concentrations of polyphenols. Recently, their polyphenols have been characterized, demonstrating their potential antioxidant and antimicrobia... Read full abstract on PubMed →
Nine odorless laboratory-collected hydro-distilled aqueous extracts (basil, calendula, centrifuged oregano, corn silk, laurel, oregano, rosemary, spearmint, thyme) and one industri... Read full abstract on PubMed →
) based on a mixture design model. Additionally, the most effective powder was studied in vivo in yogurt, cream cheese, and minced meat burger. The samples that contained high poly... Read full abstract on PubMed →
sp. counts, and at a concentration of 2.5%, improved the microbiological stability of salami without causing sensory and texture changes. These data reinforce the possibility of su... Read full abstract on PubMed →
This Special Issue titled "Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat" is comprised of six studies that explored different strategies to improve t... 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.