Zobrazeno 1 - 10
of 84
pro vyhledávání: '"Yanwei MAO"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 8, Pp 342-349 (2024)
The high PSE incidence of pork reduced pork quality and restricted the down-stream processing of pork. Lots of scholars have studied the factors affecting the development of PSE pork recently, especially supplementary feeding before slaughter has bec
Externí odkaz:
https://doaj.org/article/8a9549441c4640c18cd37171e79094ab
Advances in the Effect and Mechanism of Electron Beam Irradiation on Microorganisms and Meat Quality
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 8, Pp 446-453 (2023)
Given that meat is easily contaminated by microorganisms during processing and storage, a short shelf-life has become the main factor restricting the distribution of meat. Electron beam irradiation (EBI) can effectively inactivate microorganisms in m
Externí odkaz:
https://doaj.org/article/de9c8ce66f0a48fbafeaadbab8aaa58a
Autor:
Xu Gao, Jina Han, Lixian Zhu, George-John E. Nychas, Yanwei Mao, Xiaoyin Yang, Yunge Liu, Xueqing Jiang, Yimin Zhang, Pengcheng Dong
Publikováno v:
Foods, Vol 13, Iss 10, p 1533 (2024)
Acidic stress in beef cattle slaughtering abattoirs can induce the acid adaptation response of in-plant contaminated Salmonella. This may further lead to multiple resistance responses threatening public health. Therefore, the acid, heat, osmotic and
Externí odkaz:
https://doaj.org/article/9d97b391e73b49949e8fadd32e930e5b
Autor:
Yue Zhang, Yuyu Zhang, Fei Liu, Yanwei Mao, Yimin Zhang, Hao Zeng, Sufang Ren, Lihui Guo, Zhi Chen, Nataliia Hrabchenko, Jiaqiang Wu, Jiang Yu
Publikováno v:
Porcine Health Management, Vol 9, Iss 1, Pp 1-12 (2023)
Abstract Probiotics can improve animal health by regulating intestinal flora balance, improving the structure of the intestinal mucosa, and enhancing intestinal barrier function. At present, the use of probiotics has been a research hotspot in preven
Externí odkaz:
https://doaj.org/article/c949ee74d5c8417f826a700a2f99361d
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 3, Pp 481-488 (2023)
The residue of veterinary medicine and brown meat essence in meat and meat products is an important factor that affects food safety. Therefore, there is of great significance to review the harmful residues in meat and meat products and develop rapid
Externí odkaz:
https://doaj.org/article/891cdbe7ef61435fbc462623a43554d8
Publikováno v:
Animal Bioscience, Vol 34, Iss 4, Pp 743-750 (2021)
Objective The objectives of this study were to explore the expression patterns of myosin heavy chain (MyHC) genes of different skeletal muscles from Chinese cattle, and to investigate the relationship between myofiber characteristics and meat quality
Externí odkaz:
https://doaj.org/article/e77bd840e8714277a8427b0540e78973
Autor:
Minghao Zhang, Lixian Zhu, Yimin Zhang, Yanwei Mao, Mingyue Zhang, Pengcheng Dong, Lebao Niu, Xin Luo, Rongrong Liang
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 32, Iss 5, Pp 701-710 (2019)
Objective This study investigated the effect of different acute heat stress (HS) levels on chicken meat quality and ultra-structure. Methods Chickens were randomly divided into 7 groups to receive different HS treatments: i) 36°C for 1 h, ii) 36°C
Externí odkaz:
https://doaj.org/article/30dce9dada254191a76e57634b5ea55f
Publikováno v:
Metabolites, Vol 12, Iss 3, p 242 (2022)
Currently, the metabolomic research on water-holding capacity (WHC) of beef during postmortem aging is still insufficient. In this paper, the kit method was adopted for energy metabolites testing, the ultra-high-performance liquid chromatography (UHP
Externí odkaz:
https://doaj.org/article/847efd46e9b8436db0ddace6a8701c6d
Autor:
Xibin Zhang, Zixin Peng, Peng Li, Yanwei Mao, Ru Shen, Rui Tao, Xiuguo Diao, Longhai Liu, Yuzhong Zhao, Xin Luo
Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
Chicken skin is considered the most susceptible to bacterial contamination during slaughter. It is rich in bushy feather follicles with complex internal structures that can absorb bacteria via cross-contamination during slaughter. Until now, the micr
Externí odkaz:
https://doaj.org/article/7afd33125d1340b684fbfe3e574d329a
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 31, Iss 4, Pp 585-594 (2018)
Objective This study was to determine the bacterial diversity and monitor the community dynamic changes during storage of vacuum-packaged sliced raw beef as affected by Lactobacillus sakei and Lactobacillus curvatus. Methods L. sakei and L. curvatus
Externí odkaz:
https://doaj.org/article/b6a4cb8953c2451894fbde5b197ec62b