Relationship between cattle age and tongue tenderness, color life, intramuscular fat content, and palatability outcomes [0.03%]
关于牛年龄与舌嫩度、色泽寿命、肌内脂肪含量和可食性的关系研究
Kade E Lawrence,Trent E Schwartz,Megan E Eckhardt et al.
Kade E Lawrence et al.
We evaluated the relationship of dental age at harvest on color life and palatability of beef tongues from cull dairy cows. Tongues (n = 60) were procured at harvest from carcasses exhibiting 2, 4, 6, or 8 permanent incisors (PI). Tongues w...
Enhancing tenderness of Nelore (Bos indicus) beef through high-intensity ultrasound and papain: An integrative instrumental, microstructural, and sensory evaluation [0.03%]
高强度超声和木瓜蛋白酶改善 nelore ( Bos indicus )牛肉嫩度：一种整体的仪器、微结构和感官评价方法
Sarah Mafeis de Jesus,João Pedro Sousa do Vale,Murilo Ferreira Galliani et al.
Sarah Mafeis de Jesus et al.
Beef from Nelore cattle (Bos indicus) is often characterized by high toughness, particularly when exhibiting a normal ultimate pH (5.4 ≤ pH < 5.8). This study investigated the individual and combined effects of papain and high-intensity ul...
Prediction of Japanese quality and yield grades using enhanced instrumental grading at the Canadian beef grading site [0.03%]
利用增强型仪器分级预测日本品质等级和加拿大牛肉分级点的产量等级
N Prieto,J Segura,H R Attema et al.
N Prieto et al.
Enhanced instrumental beef grading is widely implemented in beef processing facilities to perform objective grading assessments and segregations. Commercial beef carcasses were evaluated through the use of Dual Energy X-ray Absorptiometry (...
Modernized meat inspection and application of technological innovations to improve food safety [0.03%]
现代肉类检验以及应用技术创新提高食品安全性
Stevie C Thate,Erica R Miller,John A Scanga et al.
Stevie C Thate et al.
Reducing risk of food safety illnesses from consumption of meat remains a vital public health priority. Consequently, food safety inspection systems have transitioned toward risk-based, preventive methodologies that emphasize the identifica...
Discrimination of beef meat according to the level of farming intensification through visible and near infrared spectroscopy data and chemometrics [0.03%]
基于可见及近红外光谱数据与化学计量学的牛肉鉴别及其养殖强度分级
Annalaura Lopez,Elea Caumette,Rennie C Eppenstein et al.
Annalaura Lopez et al.
The European livestock sector is highly diverse, comprising beef production systems which differ significantly in their levels of intensification, from grass-fed cull cows to intensive feedlot systems finishing young cattle. Different produ...
Mechanism of phospholipid regulated thermal aggregation of myosin in emulsified meat systems: Protein-lipid co-assembly and molecular thermodynamics [0.03%]
磷脂调控乳化肉体系中肌球蛋白热聚集的机理：蛋白质-脂质协同组装及分子热力学性质
Jing Liu,Chongxian Zheng,Zonglin Guo et al.
Jing Liu et al.
This study investigated the role of phospholipids in myosin thermal aggregation in emulsified meat systems by constructing a myosin-phospholipid model and combining thermal analysis, spectroscopy, aggregation characterization, microscopy, a...
Beef carcass electrical stimulation enhances Calpain-1 autolysis but not proteolysis [0.03%]
电刺激对牛肉卡他林-1的自溶作用增强但不影响蛋白水解作用
J S Bodmer,M Beline,C N Yen et al.
J S Bodmer et al.
Tenderness is a key determinant of consumer acceptance of beef. Electrical stimulation (ES) is commonly used to improve tenderness by reducing the impact of cold-shortening but also disrupts muscle structure, accelerates pH decline, and aug...
Enhanced reliability in subjective meat color data: A comparative study of Bayesian ordinal vs. frequentist metric methods [0.03%]
基于贝叶斯序数和频率度量方法的主观肉色数据可靠性的比较研究
Yufei Guo,Julia Piaskowski,Phillip Bass
Yufei Guo
Ordinal scales are commonly used in subjective meat color evaluations. Although these data appear numeric, they represent ordered categories and analysis with metric models may lead to type I and II errors. This study used a set of trained ...
Interconnected oxidative and nitrosative reactions in fermented sausages during storage: Modulation by red barberry extract [0.03%]
发酵香肠贮藏期间的互连氧化和硝化反应：通过红巴berries提取物调节
Hülya Serpil Kavuşan,Meltem Serdaroğlu
Hülya Serpil Kavuşan
This study investigated the effects of red barberry extract (RBE) on lipid oxidation, protein oxidation, and nitrosative reactions in fermented sausages during refrigerated storage. RBE was obtained using ultrasound-assisted extraction opti...
Stable isotope and multi-element analysis coupled with DD-SIMCA for verification of Slovenian pork origin and Krškopolje pig authenticity [0.03%]
结合DD-SIMCA验证斯洛文尼亚猪肉来源和Krškopolje猪真实性的稳定同位素和多元素分析
Katja Babič,Lidija Strojnik,Doris Potočnik et al.
Katja Babič et al.
Pig farming in Slovenia has a long tradition and is known for producing high-quality pork; however, almost two-thirds is imported, raising concerns about mislabelling. In addition to modern Slovenian breeds (MB), the Krškopolje pig (KP), t...