Impact of chitosan embedded with postbiotics from Pediococcus acidilactici against emerging foodborne pathogens in vacuum-packaged frankfurters during refrigerated storage [0.03%]
壳聚糖中嵌入植物乳杆菌后生物对真空包装香肠中新型食源性病原菌生长的抑制作用研究
Gökhan Kürşad İncili,Pınar Karatepe,Müzeyyen Akgöl et al.
Gökhan Kürşad İncili et al.
The objective of the study was to carry out characterization of postbiotics from Pediococcus acidilactici and to assess their efficacy (50% and 100%) in combination with chitosan (0.5 and 1%) against Escherichia coli O157:H7, Salmonella Typ...
MSENet: Marbling score estimation network for automated assessment of Korean beef [0.03%]
用于自动评估韩国牛肉的MSENet：大理石花纹评分估计网络
Hyo-Jun Lee,Yeong Jun Koh,Young-Kuk Kim et al.
Hyo-Jun Lee et al.
A novel beef marbling score estimation algorithm is proposed in this work. We develop a marbling score estimation network (MSENet), which simultaneously performs marbling score estimation and eye muscle area segmentation. The proposed MSENe...
Laura Rood,John P Bowman,Tom Ross et al.
Laura Rood et al.
Vacuum-packed lamb produced in Australia has a shelf-life of 80-90 days under export conditions (-1 to 0 °C). However, access to some markets could involve >90 days transit time. Studies to understand the potential mechanisms of microbial ...
Corrigendum to: "Consumer acceptance of cultured meat in Germany" [Meat Science, volume 162, article number 107924] [0.03%]
关于“德国消费者对培养肉的接受度”的勘误[刊载于《肉类科学》第162卷，文章编号107924]
Ramona Weinrich,Micha Strack,Felix Neugebauer
Ramona Weinrich
Published Erratum
Meat science. 2022 Jun:188:108763. DOI:10.1016/j.meatsci.2022.108763 2022
Effects of MS bacteriophages, ultraviolet light, and organic acid applications on beef trim contaminated with STEC O157:H7 and the "Big Six" serotypes after a simulated High Event Period Scenario [0.03%]
MS噬菌体、紫外线和有机酸处理对模拟高风险事件后污染了O157:H7和“六大”血清型的大块牛肉修整料中肠出血性大肠杆菌的影响
E L Shebs,F M Giotto,A S de Mello
E L Shebs
A high event period (HEP) occurs when beef processing facilities experience an elevated rate of STEC positive trim samples. In order to avoid contaminated vacuum-packaged beef entering into commerce, primals and subprimals associated to pos...
Genetic parameters and analysis of factors affecting variations between backfat and Semimembranosus muscle fatty acid composition in heavy pigs [0.03%]
大猪背脂肪与股二头肌脂肪酸组成的遗传参数及差异影响因素分析
Martina Zappaterra,Gennaro Catillo,Domenico Pietro Lo Fiego et al.
Martina Zappaterra et al.
This study was conceived to evaluate the variations between backfat (BF) and Semimembranosus (SM) muscle fatty acid (FA) composition in 789 heavy pigs and to estimate the genetic and phenotypic correlations and the heritability values of th...
Development of GLM regression models to predict the consumer acceptability of cooked ham based on analytical parameters [0.03%]
基于分析参数预测熟火腿消费者接受度的GLM回归模型的研究与发展
Keshia Broucke,Stephanie Van Weyenberg,Anna Twarogowska et al.
Keshia Broucke et al.
Due to concerns about meat quality, health, sustainability and animal welfare, the typical Belgian meat products such as cooked ham are being threatened by a negative reputation. To address these concerns, an objective quality assessment to...
Does the future of meat in France depend on cultured muscle cells? Answers from different consumer segments [0.03%]
法国培育肉肌肉细胞的消费者接受度如何？不同消费群体的回答不一
Élise Hocquette,Jingjing Liu,Marie-Pierre Ellies-Oury et al.
Élise Hocquette et al.
This research aimed to study the perception of French consumers on "cultured meat". The respondents (n = 5418) are characterised by an over-representation of young people, meat professional or scientists compared to the French population. A...
Effect of tannic acid-grafted chitosan coating on the quality of fresh pork slices during cold storage [0.03%]
冷储条件下壳聚糖接枝单宁酸涂膜对切片猪肉质量的影响
Huiyun Zhang,Xinling Li,Huaibin Kang et al.
Huiyun Zhang et al.
Tannic acid (TA)-chitosan (CH) conjugate (TA-g-CH) was prepared using a free radical grafting procedure to increase the antimicrobial and antioxidant performance of CH. The effect of TA-g-CH coating on the quality of fresh pork during 15 da...
Application of Vis-NIR and SWIR spectroscopy for the segregation of bison muscles based on their color stability [0.03%]
基于肉色稳定性的近红外和短波近红外光谱在欧洲盘羊肌肉分选中的应用研究
Md Mahmudul Hasan,Muhammad Mudassir Arif Chaudhry,Chyngyz Erkinbaev et al.
Md Mahmudul Hasan et al.
The study objective was to investigate the potential for using visible near-infrared (Vis-NIR) and short wave infrared (SWIR) spectroscopy to segregate bison portions based on muscle types and storage periods. In the Vis-NIR range, the prin...