Papers mentioning venison or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
The aim of the study was to determine the effect of sonication with different levels of total acoustic power (250 W and 500 W) on the physicochemical and biochemical properties of... Read full abstract on PubMed →
Spiritual dish, medicine wheel flatbread, flamed game and smoked fish are all examples of the intersection of Indigenous food and spirituality. This article explores this intersect... Read full abstract on PubMed →
In order to investigate the nutritional processing quality of sika deer (<i>Cervus nippon</i>) venison at different sites, the pH<sub>24 h</sub>, tenderness, pressurized water loss... Read full abstract on PubMed →
Many nutritional experts recommend rabbit meat as a high-protein source. However, the high temperatures used to prepare deep-fried rabbit meat (DFRM) typically produce numerous het... Read full abstract on PubMed →
Modern lifestyles have increased the focus on food stability and human health due to evolving industrial goals and scientific advancements. Pathogenic microorganisms significantly... Read full abstract on PubMed →
Game meat contains bioactive compounds that directly influence the formation of a rich reservoir of flavor precursors that produce specific sensory properties. Quality is considere... Read full abstract on PubMed →
Wine lees from two grape varieties (<i>Vitis vinifera</i> L. Cv. "verdejo" and "palomino") were studied as natural preservatives in deer burgers compared with the traditional addit... Read full abstract on PubMed →
peer-reviewedThe influence of partial replacement of animal fat by healthy oils on composition, physicochemical, volatile, and sensory properties of dry-fermented deer sausage was... Read full abstract on PubMed →
The effect of oregano essential oil (1% v/v) on the shelf-life of black wildebeest Biceps femoris (BF) muscles stored aerobically at 2.6 ± 0.6 °C was investigated by evaluating cha... Read full abstract on PubMed →
Colour and oxidative stability of minced meat from fresh and frozen/thawed fallow deer was investigated. For the seven fallow deer harvested, half of the meat was minced fresh and... Read full abstract on PubMed →
BACKGROUND: The consumption of venison from deer species has increased in recent years owing to presumably positive health effects. Therefore a comparison was made of the physical... Read full abstract on PubMed →
The study objective was to investigate the addition of rooibos extract (RBE) in blesbok and springbok droëwors, a dried meat sausage with added beef fat, to improve oxidative stabi... Read full abstract on PubMed →
The minimum percentage of pork meat to be added to traditional venison salchichon has been determined in order to ensure a nutritionally healthier product without impairing physico... Read full abstract on PubMed →
A venison salchichon was made using varying proportions of olive oil to replace the traditional pork meat and to obtain a healthier product. Six types of salchichon were produced.... Read full abstract on PubMed →
The aim of this study was to determine volatile compounds in dry dog foods and their possible influence on sensory aromatic profile. Grain-free dry dog foods were compared to dry d... Read full abstract on PubMed →
This is the postprint (accepted manuscript) version of the article published in Meat Science https://doi.org/10.1016/j.meatsci.2012.03.006 This manuscript version is made availabl... Read full abstract on PubMed →
Intact fallow bucks (n=20) and non-pregnant fallow does (n=24) (Dama dama), in the body condition score (BCS) of 2, 3 and 4 (lean, prime and fat) and rising 2 year old red deer sta... Read full abstract on PubMed →
Aroma is a key determinant of rice quality. This study systematically examined the divergence in aroma profiles between high-quality indica and japonica rice varieties grown across... Read full abstract on PubMed →
Grains are widely used for the fermentation of spirits, including baijiu. Wuliangye is one of the most renowned baijiu brands, fermented from a blend of five grains: sorghum, wheat... Read full abstract on PubMed →
Aromatic rice is globally favored for its distinctive scent, which not only increases its nutritional value but also enhances its economic importance. However, apart from 2-acetyl-... 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.