Zobrazeno 1 - 10
of 395
pro vyhledávání: '"meat adulteration"'
Publikováno v:
BMC Veterinary Research, Vol 20, Iss 1, Pp 1-11 (2024)
Abstract Customers are very concerned about high-quality products whose provenance is healthy. The identification of meat authenticity is a subject of growing concern for a variety of reasons, including religious, economic, legal, and public health.
Externí odkaz:
https://doaj.org/article/1ee035a74ec148d98248e594b66125d8
Publikováno v:
CyTA - Journal of Food, Vol 22, Iss 1 (2024)
This paper reported a novel approach to quantification of adulterated fox-derived components in meat products by drop digital polymerase chain reaction (ddPCR). By using the F2 gene as the target gene of fox, a single primer was designed to identify
Externí odkaz:
https://doaj.org/article/77874dd4b3494e709e818970b4442d97
Autor:
Smriti Singh Yadav, Ramsha Tariq, Prabeen Kumar Padhy, Apoorva Saxena, Pawankumar Rai, Vikas Srivastava, Navjot Kumar, Sandeep Kumar Sharma, Smriti Priya
Publikováno v:
Food Chemistry: Molecular Sciences, Vol 8, Iss , Pp 100200- (2024)
Meat adulteration and admixing are prevalent malpractices observed in processed and raw meat samples, where the consumption of adulterated meat has been associated with food allergies, financial losses, and consumer distrust. Meat authentication is p
Externí odkaz:
https://doaj.org/article/eeb2fd1756ee4569ba6bfec8a693b398
Autor:
Soad H. El-Sheikh, Reham M. Abdel Whab, Rania A. ElDaly, Mona T. Raslan, Hanan A. Fahmy, Azza S. El-Demerdash
Publikováno v:
Open Veterinary Journal, Vol 14, Iss (1) (Zagazig Veterinary Conference), Pp 389-397 (2024)
Background: Minced meat is a valuable source of nutrients, but it is vulnerable to contamination by microorganisms commonly present in the environment. Additionally, there is a risk of adulteration with cheaper meat sources, which can be harmful to c
Externí odkaz:
https://doaj.org/article/7144395fb921493583ea8d4707be6f91
Autor:
Jingru WANG, Hongju HE, Yadong ZHU, Hui WANG, Hanjun MA, Fusheng CHEN, Shengming ZHAO, Haijuan NAN
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 14, Pp 312-317 (2023)
Near-infrared hyperspectral imaging combined with partial least regression (PLSR) models for rapid and non-destructive detection of beef adulterated with pea protein was investigated. The adulteration samples were prepared by mixing pea protein into
Externí odkaz:
https://doaj.org/article/adde6a90e3f945ec8605abf3fff6c855
Autor:
Hanling Wang, Xianzhuo Meng, Li Yao, Qian Wu, Bangben Yao, Zhaoran Chen, Jianguo Xu, Wei Chen
Publikováno v:
Food Chemistry: Molecular Sciences, Vol 7, Iss , Pp 100180- (2023)
Meat adulteration-based food fraud has recently become one of the global major economical, illegal, religious, and public health concerns. In this work, we developed a microarray chip polymerase chain reaction (PCR)-directed microfluidic lateral flow
Externí odkaz:
https://doaj.org/article/b954afd1c93345b2839314fce730e0c3
Autor:
M.R. Vishnuraj, J. Renuka, N. Aravind Kumar, G. Ajay, H. Anusha Chauhan, S. Vaithiyanathan, S.B. Barbuddhe
Publikováno v:
Food Chemistry Advances, Vol 2, Iss , Pp 100309- (2023)
Authenticity in meat and meat products is of paramount importance in preventing adulteration and ensuring food safety. Since morphologically indistinct samples like sheep and goat meat requires accurate and sensitive differentiation, we developed and
Externí odkaz:
https://doaj.org/article/51be327d052c485299cbeb9dfaf28876
Publikováno v:
Shipin yu jixie, Vol 38, Iss 11, Pp 53-59 (2022)
Objective: This study aimed to determine the proportion of duck adulteration in pork stuffing by gas chromatography. Methods: Based on the analysis of characteristic fatty acid types as well as contents in different meats by gas chromatography, the s
Externí odkaz:
https://doaj.org/article/7304fe3de01942b4948bf4cdfe41bb1d
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