Zobrazeno 1 - 10
of 43
pro vyhledávání: '"A.E.D. Bekhit"'
Autor:
Robyn D. Warner, Ciara K. McDonnell, A.E.D. Bekhit, Rozita Vaskoska, James R. Claus, Anita L. Sikes, Frank R. Dunshea, Minh Ha
Publikováno v:
Meat Science. 132:72-89
Consumers are the final step in the meat supply chain and meeting consumer expectations of quality and tenderness are important for satisfaction and repeat purchase. High pressure processing, shockwaves, ultrasound, pulsed electric field and muscle s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a01fe3981eaba62f830c84a7bb5cd615
https://doi.org/10.1016/j.meatsci.2017.04.241
https://doi.org/10.1016/j.meatsci.2017.04.241
Autor:
Kemal Aganovic, Amali U. Alahakoon, Carlos Álvarez, Federica Balestra, A.E.D. Bekhit, H. Bruce, Rocío Gómez Cansino, Irma Caro, Roberto Castro-Muñoz, Romain Couture, Marco Dalla Rosa, Birgit Dekkers, Liana Drummond, Edith G. González Mondragón, Temple Grandin, Volker Heinz, Maeve Henchion, J.L. Jacobs, Konstantina Kyriakopoulou, Martha-Yarely Leal Ramos, Sarah A. Lynch, Javier Mateo, Mary McCarthy, Néstor Gutiérrez Mendez, Leticia Mora, V. Muchenje, Anne Maria Mullen, Indrawati Oey, Massimiliano Petracci, E.N. Ponnampalam, Milagro Reig, René Ruby-Figueroa, N.D. Scollan, P. Silva, Sergiy Smetana, Nino Terjung, Fidel Toldrá-Reig, Mònica Toldrà, Fidel Toldrá, Atze Jan van der Goot, Luz H. Villalobos-Delgado
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::87ebc3e080f6597973bed5b5d6c62105
https://doi.org/10.1016/b978-0-12-814874-7.01002-6
https://doi.org/10.1016/b978-0-12-814874-7.01002-6
Autor:
Eric N. Ponnampalam, J.L. Jacobs, V. Muchenje, A.E.D. Bekhit, Heather L. Bruce, N.D. Scollan, Pradeepa Silva
Research into nutrition, genetics, animal welfare, meat production, and human health has advanced parallel to technological advancements in nutrigenomics, molecular biology, metabolomics, functional foods, and nanotechnology and is further enhanced b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::615486c2b021dbf5ff1486047c5dc3fa
https://doi.org/10.1016/b978-0-12-814874-7.00002-x
https://doi.org/10.1016/b978-0-12-814874-7.00002-x
Publikováno v:
Meat Science. 92:430-439
This research was carried out to determine the effects of pre-rigor injection of beef semimembranosus muscle with nine proteases from plant and microbial sources, on the volatile profile of cooked beef after 1 day and 21 days post-mortem (PM) storage
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dc590fc1aeeebdc5a0e56d766ab3c1c3
https://doi.org/10.1016/j.meatsci.2012.05.006
https://doi.org/10.1016/j.meatsci.2012.05.006
Publikováno v:
Journal of Food Quality. 30:1023-1039
Meat quality attributes of venison and beef “semimembranosus” muscle stored at −1.5 C for 4 weeks were compared. Chilled venison had lower L*, a*, b*and chroma compared to beef. Percent expressible water (PEW), shear force and cook loss were lo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::074dd02967f1e77f567be55643774632
https://doi.org/10.1111/j.1745-4557.2007.00175.x
https://doi.org/10.1111/j.1745-4557.2007.00175.x
Publikováno v:
Journal of Food Quality. 30:764-782
The functional properties of venison and beef semimembranosus muscle stored at −1.5C for 4 weeks were compared. Sarcoplasmic protein solubility (SPS), malondialdehyde (MDA) and reactive sulfhydryl (SH) contents were higher in venison compared with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::71313ba754d2ca7ac9bef97c32644ac7
https://doi.org/10.1111/j.1745-4557.2007.00158.x
https://doi.org/10.1111/j.1745-4557.2007.00158.x
Publikováno v:
Meat Science. 75:53-60
The accumulation of metmyoglobin (MetMb) at the surface of meat during storage contributes significantly to its discolouration. Under appropriate conditions it may be possible to utilise residual meat MetMb reducing activity to maintain fresh colour.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::806ee8f78e62db8155fad8ce668709f7
https://doi.org/10.1016/j.meatsci.2006.06.015
https://doi.org/10.1016/j.meatsci.2006.06.015
Autor:
A.E.D Bekhit, Cameron Faustman
Publikováno v:
Meat Science. 71:407-439
Meat colour is a major factor that influences the purchase decision by consumers. Many intrinsic and extrinsic factors contribute to the final colour of meat. The role of the MetMb reducing system in maintaining meat colour has been controversial and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::38ed9172f3b03337a28668aeb01c6351
https://doi.org/10.1016/j.meatsci.2005.04.032
https://doi.org/10.1016/j.meatsci.2005.04.032
Autor:
Adnan A. Bekhit, A.E.D. Bekhit
Several antiviral natural products have been traditionally obtained from marine and land sources. In addition, new compounds with promising antiviral are emerging from novel sources such as agri-waste and the larvae of certain species. This chapter r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a3d27b67b2b41000135548518dc19969
https://doi.org/10.1016/b978-0-444-63281-4.00007-0
https://doi.org/10.1016/b978-0-444-63281-4.00007-0
Publikováno v:
Europe PubMed Central
Over a 3-year period (1997–1999), the shear force of 4371 retail beef, lamb and pork midloin samples collected from 363 retail outlets were tested using a MIRINZ tenderometer. Information about aging time, processor and retail chain was recorded. C
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0a389b26377d7b7713537ce589051dd1
https://doi.org/10.1016/s0309-1740(01)00083-3
https://doi.org/10.1016/s0309-1740(01)00083-3