Zobrazeno 1 - 10
of 971
pro vyhledávání: '"Red Meat"'
Publikováno v:
British Food Journal. 123:2996-3013
PurposeGlobal meat consumption has increased rapidly, which is of concern, given its contribution to environmental destruction. Within this framework, this article aims to analyse the social determinants in relation to stopping red meat consumption f
Publikováno v:
COLIBRI
Universidad de la República
instacron:Universidad de la República
CyTA-Journal of Food, Vol 18, Iss 1, Pp 698-703 (2020)
Universidad de la República
instacron:Universidad de la República
CyTA-Journal of Food, Vol 18, Iss 1, Pp 698-703 (2020)
In this study, Biceps femoris (BF) and Triceps brachii (TB) of Aberdeen Angus steers, from the hindquarter and forequarter, respectively, were compared from their fatty acid composition, lipid health, and lipid enzyme activity indices points of view.
Publikováno v:
Meat Science. 156:222-230
Meat enhancement strategies like sodium tripolyphosphate (STP) are used to improve fresh meat quality attributes like color, water-holding capacity, and tenderness. However, alternatives are necessary because of reduced consumer acceptance of STP. On
Publikováno v:
Journal of Food Science. 86:1766-1777
Herein, we report the effect of flavonoids from Lycium barbarum leaves (LBLF) on myofibrillar proteins (MP) in minced mutton during chilled storage (4 ± 1 ℃). High performance liquid chromatography (HPLC) analysis showed that the total flavonoid c
Publikováno v:
Trends in Food Science & Technology. 109:280-302
Background Meat is a perishable product and during storage, the actions of microorganisms and endogenous enzymes result in chemical compositional changes. Total volatile basic nitrogen (TVB-N) is often used as a biomarker of protein and amine degrada
Autor:
Robyn D. Warner, Brigitte Picard, Declan J. Troy, Igor Tomasevic, Ranjith Ramanathan, Peter P. Purslow, José M. Lorenzo, Mohammed Gagaoua, Daniel Franco, María López-Pedrouso, E.M. Claudia Terlouw, Anne Maria Mullen
Publikováno v:
Meat Science
Meat Science, Elsevier, 2021, 181, pp.108611. ⟨10.1016/j.meatsci.2021.108611⟩
Meat Science, Elsevier, 2021, 181, pp.108611. ⟨10.1016/j.meatsci.2021.108611⟩
International audience; Comprehensive characterization of the post-mortem muscle proteome defines a fundamental goal in meat proteomics. During the last decade, proteomics tools have been applied in the field of foodomics to help decipher factors und
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4a4db4845662f158374029bcaea5295c
https://hal.inrae.fr/hal-03315957
https://hal.inrae.fr/hal-03315957
Publikováno v:
Food Science and Technology International. 27:517-527
The current study investigated the effects of high pressure (HP) treatment at 200 MPa and 500 MPa on quality characteristics of post-rigor tan mutton stored for 7 days at 4 °C, and textural changes were monitored during storage by means of the stres
Autor:
David L. Hopkins, Benjamin W.B. Holman
Publikováno v:
Meat science. 181
Meat scientists often use objective, laboratory-based methods to understand the sensorial properties of red meat. These approaches are advantageous because of their reproducibility, low cost, rapid generation of data and technical ease – comparativ
Autor:
Annukka Vainio, Mari Niva
Julkais on avoimesti saatavilla: https://doi.org/10.1016/j.meatsci.2021.108635 This study investigated consumers' self-reported past changes and future intentions to change the consumption of beef and alternative, plant- or insect-based protein produ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::90bc870037c66a1833edd1a447a0ed97
http://hdl.handle.net/10138/334568
http://hdl.handle.net/10138/334568
Autor:
N.P. Linden, Vittorio Dell’Orto, David L. Hopkins, C.A. Sgoifo Rossi, Eric N. Ponnampalam, G. Baldi, Surinder S Chauhan, Frank R. Dunshea
Publikováno v:
Meat Science. 148:105-112
Dietary supplementation of vitamin E (VitE) in a synthetic or natural form was examined. Forty-eight lambs were assigned (n = 16) to either a grain-based diet at moderate (MOD, 42 mg∙kg−1 VitE as all-rac α-tocopheryl acetate) or supranutritional