Evaluation of rapid evaporative ionization mass spectrometry (REIMS) relationships with biochemical markers of tenderness in beef Longissimus lumborum steaks [0.03%]
快速蒸发电离质谱法测定牛肉腰脊肉 steak 中嫩度生化标志物的价值评估
Kaitlyn R Loomas,Dale R Woerner,Ben M Bohrer et al.
Kaitlyn R Loomas et al.
The objective of this study was to evaluate rapid evaporative ionization mass spectrometry (REIMS) as a rapid method to measure biochemical markers of beef tenderness. Over a 3-year period, steak samples were collected from beef carcasses (...
Effects of carbon dioxide injection and modified atmosphere packaging on surface pigments and shelf life of ground beef [0.03%]
二氧化碳注入和变气氛包装对切牛肉表面色泽和货架寿命的影响
Sofiane Ghris,Inyee Han,James C Acton et al.
Sofiane Ghris et al.
A modified atmosphere meat grinder was developed to allow gas to be pumped into the grinding chamber during operation. Using this modified grinder, four treatments were employed to determine their effect on ground beef surface color, total ...
Micronized salt and yeast extract as strategies for sodium reduction in beef burgers [0.03%]
微化盐和酵母提取物在牛肉饼中减钠的研究
Letícia Prado Santana,Eduardo Berto de Souza,Natan de Jesus Pimentel-Filho et al.
Letícia Prado Santana et al.
This study evaluated the technological and sensory effects of micronized salt and yeast extract as sodium-reduction strategies in beef burgers. Five formulations were developed: a control (C) with 1.75% regular salt, and four formulations w...
Biochemical properties of proteolytic extracts from different Zingiber officinale varieties and their catalytic role in myofibrillar degradation: Effect on beef tenderness [0.03%]
不同姜黄品种蛋白酶提取物的生化性质及其在肌原纤维降解中的催化作用：对牛肉嫩度的影响
Katia Liburdi,Chiara Fabrizi,Chiara Onofri et al.
Katia Liburdi et al.
This study explores the proteolytic activity and meat-tenderizing potential of crude enzyme extracts obtained from the rhizomes of two Zingiber officinale varieties, Roscoe (ZR) and var. rubrum (Zr), tested at different concentrations. The ...
Effect of lyophilized cell-free supernatant dose from Lacticaseibacillus paracasei B1 and Lactiplantibacillus plantarum O24 on selected quality parameters of cooked pork sausages [0.03%]
不同剂量的植物乳杆菌O24和副干酪乳杆菌B1滤液冻干粉对熟制猪肉香肠部分品质指标的影响
Paulina Kęska,Joanna Stadnik,Marcelina Karbowiak et al.
Paulina Kęska et al.
This study evaluated the impact of freeze-dried cell-free supernatants (CFS) from Lactiplantibacillus plantarum O24 and Lacticaseibacillus paracasei B1 on the physicochemical properties of cooked pork sausages stored at 4 °C for 21 days. P...
Haoyu Liu,Lihang He,Ning Ma et al.
Haoyu Liu et al.
Meat quality in pigs is of notable relevance for human health and the economic development of the livestock industry. In recent years, the establishment of the gut-muscle axis concept has underscored the key role of gut microbiota and their...
Risk factors and prevalence of carcass lesions associated with pre-slaughter logistics and ultimate meat pH in finishing pigs under mountainous tropical conditions [0.03%]
山区热带地区育肥猪上市前物流与肉尸pH值终产品性状相关病变的影响因素及发病情况研究
Adriana P Pastrana-Camacho,Genaro C Miranda-de la Lama,Nancy F Huanca-Marca et al.
Adriana P Pastrana-Camacho et al.
Globally, the pre-slaughter logistics chain in the pork industry must meet commercial demands while operating through interconnected nodes, from the farm of origin to transport and abattoir operations. The present study evaluated 1841 carca...
Non-invasive detection of cold chain disruptions in modified-atmosphere packaged minced pork using a handheld fluorescence device [0.03%]
利用手持式荧光设备检测改良大气包装猪肉末冷链中断的方法
Johannes Schlosser,Martin Mühling,Sonja Lick et al.
Johannes Schlosser et al.
This study demonstrates the suitability of a handheld fluorescence device for the detection of cold chain disruptions (CCDs) of modified-atmosphere packaged minced pork through the package or with unpacked samples. Fluorescence spectra of m...
Multi-enzyme cascade colouring for meat without nitrite at low-temperature: Catalysis by NOS-YkuN-YumC and glucose dehydrogenase [0.03%]
低温下用于肉制品无亚硝酸盐着色的多酶级联体系：一氧化氮合酶-YkuN-YumC和葡萄糖脱氢酶催化作用
Qing Xiao,Yali Zhou,Huiting Luo et al.
Qing Xiao et al.
This study investigated the role of a multi-enzyme cascade system in developing the colour of meat products at 10 °C. The system consists of glucose dehydrogenase (GDH) and a fusion enzyme, NOS-YkuN-YumC, which was created through the gene...
Bioactive compounds and fatty acid composition in raw and cooked beef with two different ageing periods [0.03%]
两种不同成熟期生牛肉和熟牛肉中的生物活性物质及脂肪酸组成
Ana Carolina T S Cougo,Guillermo de Souza,Florencia Bonjour et al.
Ana Carolina T S Cougo et al.
This study investigated the effects of ageing period (5 vs. 90 days) and meat status (raw vs. cooked) in a 2 × 2 factorial design on the concentration of bioactive compounds, intramuscular fat content and fatty acid composition of the long...