Nitrite stress acclimation of Pediococcus pentosaceus improves nitrite degradation in fermented sausages: from phenotype to transcriptomic mechanism [0.03%]
肠膜明串珠菌亚五价态应力习服改善发酵香肠中的亚硝酸盐降解：从表型到转录机制研究
Meijun Zeng,Yanan Zhou,Xiaoping Yu et al.
Meijun Zeng et al.
Nitrite is a widely used additive in processed meat products, but its excessive accumulation raises serious safety concerns due to the formation of carcinogenic N-nitrosamines. Lactic acid bacteria as starter cultures have been explored for...
Debaryomyces hansenii and rosemary to control the hazard linked to ochratoxin A during the ripening of "chorizo" and "salchichón" [0.03%]
毕赤酵母和鼠尾草控制干肠中赭曲霉毒素A污染的风险
Elia Roncero,María J Andrade,Eva Cebrián et al.
Elia Roncero et al.
Ochratoxin A (OTA) in dry-cured sausages should be controlled to reduce consumer exposure. The use of microorganisms and plants has been proposed as the most promising strategy to diminish OTA accumulation in them. The ability of Debaryomyc...
Replacing maize grain with self-fermented agro-waste in total mixed ration improves fatty acid profile, oxidative stability and meat quality traits in goats [0.03%]
玉米颗粒全部被自发酵农业废弃物替代后山羊日粮中总混合比例的改变改善了脂肪酸比例，氧化稳定性和肉质特性
Rajat Bagdas,Gauri Jairath,Varun et al.
Rajat Bagdas et al.
This study evaluated the dietary effect of complete substitution (32%) of maize grain with a self-fermented agro-waste mix (SFAWM) composed of apple pomace, spent mushroom residue, and wheat straw in male Gaddi goats. The study included two...
Technological and microbial changes in cooked sausages incorporating cooked chickpea as a meat replacer and powdered banana pseudostem [0.03%]
采用蒸煮鹰嘴豆和粉状香蕉假茎作为肉类替代物的煮熟香肠的工艺及微生物变化
S Kasaiyan,J Mateo,D Buzzanca et al.
S Kasaiyan et al.
This study investigated the quality and microbial dynamics of vacuum-packaged cooked pork sausages reformulated by partially replacing meat protein (13%) with cooked chickpea paste and incorporating powdered banana pseudostem (BPS; 0%-0.4%)...
Physio-informatics linking rumen biology, systemic metabolism and meat quality in Japanese black cattle [0.03%]
生理信息学链接日本黑牛瘤胃生物学、全身代谢和肉质
Huseong Lee,Satoshi Haga,Sanggun Roh
Huseong Lee
Japanese Black cattle (Wagyu) are raised under a distinctive long-term fattening system designed to enhance intramuscular fat (marbling) and carcass value. Because most metabolizable energy and many metabolic signals in ruminants derive fro...
Scientific criteria and guidelines for identifying, reporting, interpreting and connecting volatilomics data with meat flavor development and their related quality traits [0.03%]
挥发性化合物数据在肉品风味和相关质量性状的发展中的识别、报告、解析及关联的科学标准与指南
Mónica Flores,Mohammed Gagaoua,Eric N Ponnampalam et al.
Mónica Flores et al.
Effect of dietary supplementation with antioxidants and flavouring prototypes based on acorn and olive on the volatile profile of pork [0.03%]
基于橡子和橄榄的抗氧化剂和调味原型饮食补充对猪肉挥发性轮廓的影响
Lisha Wang,Eline Kowalski,Marijke Aluwé et al.
Lisha Wang et al.
This study evaluated the impact of dietary supplementation with antioxidants (AO) and flavouring prototypes based on capsicum (CA), acorn (AC), and olive (OL) on the volatile profile of pork. Two trials were conducted. Trial 1 served as a p...
Bioactive peptides for meat quality and preservation: Integrating peptidomics and computational screening [0.03%]
肉品品质及保藏用生物活性胜肽之研究--结合胜肽体学和计算筛选技术
Xuanying Xin,Sungkwon Park,Je Hyeon Lee et al.
Xuanying Xin et al.
Bioactive peptides generated from meat proteins, fermented meat products, and slaughter by-products have attracted increasing attention as functional molecules for improving meat quality and preservation. In meat systems, peptides can be pr...
Early life nutrition and prenatal programming: Shaping carcass composition and meat quality [0.03%]
早期营养与子宫编程：塑造胴体结构和肉质属性
Thaís Correia Costa,Mariana Mescouto Lopes,Karolina Batista Nascimento et al.
Thaís Correia Costa et al.
Early life development plays a crucial role in shaping skeletal muscle development in livestock offspring through fetal programming mechanisms, which refers to developmental adaptations induced by environmental and nutritional stimuli durin...
Carbon economy of skeletal muscle growth: Warburg-like metabolic remodeling drives lean accretion and shapes meat quality [0.03%]
骨骼肌生长的碳经济学：类似于瓦尔堡效应的代谢重构促进瘦肉增长并影响肉质
C N Yen,M D Zumbaugh,J C Wicks et al.
C N Yen et al.
Skeletal muscle growth is often viewed through the lens of maximal cellular energy production, with oxidative phosphorylation thought mandatory for optimal support of anabolic growth processes. However, efficient lean tissue accretion is al...