Papers mentioning mutton or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
This study aimed to investigate the effects of ultrasonic parameters (time, temperature, power) on the quality of Xinjiang-style stewed mutton (XJSM). Both low-temperature long-tim... Read full abstract on PubMed →
<h4>Background</h4>Xinjiang Province possesses several local sheep breeds which are well known for their tender meat, delicious taste, and lack of odor. At present, the microbial c... Read full abstract on PubMed →
A novel data enhancement method for olfactory visual images was proposed in this study, combined with deep learning to achieve the accurate prediction of total volatile basic nitro... Read full abstract on PubMed →
This study aimed to explore the changes in volatile compounds in mutton during roasting in an air fryer, using solvent-assisted flavor evaporation-gas chromatography-mass spectrome... Read full abstract on PubMed →
Sown mixed grassland is rarely used for livestock raising and grazing; however, different forages can provide various nutrients for livestock, which may be beneficial to animal hea... Read full abstract on PubMed →
BACKGROUND: Mutton quality is closely related to genetic variants and gene expression alterations during growth and development, resulting in differences in nutritional values, fla... Read full abstract on PubMed →
The advancement in heat treatment technology has spurred the innovation of various smart cooking appliances, including the steam roaster. Consequently, the technique of synchronize... Read full abstract on PubMed →
This work aimed to investigate the effects of frozen storage on volatile compounds of white meats (chicken and duck) and red meats (pork, beef, and mutton). The samples were stored... Read full abstract on PubMed →
Goat meat, as a superior product including low lipids, low cholesterol contents and high-quality proteins, becomes the superior food for the national market. With the increasing de... Read full abstract on PubMed →
Microbial pollution and fat oxidation are the main factors that induce the deterioration in the quality of chilled fresh mutton. This study evaluated the effects of cumin (Cuminum... Read full abstract on PubMed →
The formation of key aroma compounds in roasted mutton during the traditional charcoal process were investigated. The results indicated that the samples roasted for 0-15 min could... Read full abstract on PubMed →
The application of alfalfa powder (AP) in Tibetan sheep to explore its healthy effects and meat quality improvement potential has not been reported. Our study found that AP improve... Read full abstract on PubMed →
In order to explore the quality variation and flavor formation of dry-cured donkey leg, the changes in physical-chemical composition, lipolytic, free amino acids content and volati... Read full abstract on PubMed →
Meat composition and quality are not independent of the effects of animal production systems. This is important—especially as we transition into a future where meat production, qua... Read full abstract on PubMed →
This review discusses the importance of red meat from ruminants as a source of omega-3 (n-3) fatty acids (FAs) for human life in the context of the contribution of animals to human... Read full abstract on PubMed →
to 86.80%, but the diameter reduction was limited. The increase in the inclusion of BGN flours significantly increased the lightness, hue angle, color difference, and whiteness of... Read full abstract on PubMed →
Sheep tail fat and prickly ash play an important role in improving the umami taste of mutton soup. In this work, the effects of prickly ash on key taste compounds in stewed sheep t... Read full abstract on PubMed →
The aim of the study was to compare the physicochemical and sensory characteristics of fermented, cured sausages made from equivalent muscle groups of beef, pork, and sheepmeat. Th... Read full abstract on PubMed →
<title>Abstract</title> <p>Plants are highly susceptible to pathogen and pest infections, leading to severe biotic stress. Current control measures mainly rely on the excessive us... Read full abstract on PubMed →
The aim of this study was to investigate the flavor changes of household stir-frying China mutton sao zi, and to evaluate the feasibility of electronic nose (E-nose) and gas chroma... 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.