Why do clean-label meat product research outcomes rarely translate into industrial implementation? [0.03%]
为什么清洁标签肉制品研究结果很少转化为工业实施？
Paulo Cezar Bastianello Campagnol
Paulo Cezar Bastianello Campagnol
Clean-label reformulation has become a major focus of meat science research, driven by consumer demand for simpler and more transparent ingredient lists. However, industrial implementation of research-derived clean-label innovations in meat...
Effect of frozen storage period and temperature on the physicochemical and microbiological quality of veal [0.03%]
冻藏时间和温度对小牛肉理化和微生物质量的影响
Marek Kowalczyk,Piotr Domaradzki,Piotr Stanek et al.
Marek Kowalczyk et al.
Freezing is one of the most commonly used techniques for long-term food storage, especially for perishable products. This study aimed to assess the effect of duration (3, 9 and 15 months) and temperature (-18, -45, and - 80 °C) of frozen s...
Pork meat quality profile from pigs originating from two different production streams with and without antibiotics administered at weaning [0.03%]
断奶时使用或不使用抗生素的两种不同生产线猪的猪肉质量属性研究
Aloma Zoratti,Luigi Faucitano,Sophie Gosselin et al.
Aloma Zoratti et al.
This study examined the effects of dietary antibiotic supplementation at weaning (chlortetracycline; ATB) on carcass weight, fresh meat quality, and meat and fat composition in pigs. Animals were sourced from two commercial maternities with...
Role of coagulase-negative staphylococci in color development of fermented meat products based on nitric oxide synthase activity and nos gene expression [0.03%]
通过一氧化氮合酶活性和nos基因表达研究芽孢杆菌在肉制品发酵过程中变色的作用
Risu Na,Jiawang Wang,Jiasheng Lu et al.
Risu Na et al.
This study investigated whether nitroso-myoglobin (NO-Mb) can form in a nitrite-free simulated system via nitric oxide synthase (NOS) activity from three coagulase-negative staphylococci (CNS): Staphylococcus saprophyticus HRB1, S. saprophy...
Protein lactylation in postmortem porcine skeletal muscle: Deciphering muscle-specificity patterns, molecular modification traits, and biochemical regulatory networks [0.03%]
死后猪骨骼肌蛋白质乳酰化：解析肌肉特异性模式、分子修饰特征及生化调控网络
Chao Ma,Binyu Zhang,Zhenhong An et al.
Chao Ma et al.
This work aimed to profile lactylation in pork by investigating its variances among muscle types, molecular modification traits, and biochemical regulatory networks. Through integrated immunoblotting, lactylome profiling, and bioinformatics...
Cured color development and mechanism in fermented pork sausages using arginine-rich salmon milt hydrolysates: A novel strategy for reducing chemical nitrite addition [0.03%]
富含精氨酸的鱼精蛋白水解物在发酵火腿香肠中的发色作用及机理：一种减少化学亚硝酸盐添加的新策略
Ying Wang,Youling L Xiong,Yang Dong et al.
Ying Wang et al.
Microbe-mediated color formation has been proposed to reduce reliance on chemical nitrite in fermented meats, yet, the efficacy and processing robustness remain insufficiently explored. This study evaluated arginine-rich salmon milt hydroly...
Heat and mass transfer analysis of pork burgers during electric oven cooking and related physicochemical and quality properties [0.03%]
电烤过程中猪肉饼的热质传递及相应的理化性质和品质属性分析
Latorre María Emilia,Ortega-Quintana Fabián,Vega María Fernanda et al.
Latorre María Emilia et al.
In this paper, a simplified heat and mass transfer model for a pork burger cooked in an electric oven is presented. The aim was to relate model predictions to physicochemical and quality properties, providing a basis for optimizing electric...
Microbial dynamics and quality traits of dry- and wet-aged Bruna dels Pirineus beef [0.03%]
布伦纳皮埃蒙特牛肉干制和湿制老化过程中的微生物动力学及品质指标的变化
Federico Tomasello,Belén Martín,Anna Jofré et al.
Federico Tomasello et al.
Beef consumption in Europe has steadily declined due to shifting consumer preferences, health concerns, and growing awareness of environmental and ethical issues. In parallel, interest is increasing in native breeds that support biodiversit...
Tailoring dry-ageing and cooking to enhance technological quality and volatile fingerprints in beef striploin [0.03%]
调控干腌和烹调方式以提升牛肉西冷部的食用品质及风味指纹图谱关系的研究
Renyu Zhang,Santanu Deb-Choudhury,Noby Jacob et al.
Renyu Zhang et al.
This study aimed to improve the efficiency and reduce the cost of dry-aged beef production by tailoring the combined effects of ageing and cooking treatments. Beef striploins from heifers and steers (n = 4 per sex) were subjected to either ...
Vitamin E supplementation moderates salt-induced oxidation status in beef [0.03%]
维生素E补充能缓解食盐诱导的牛肉氧化状态的研究
Eylon Asido,Jonathan Shalev,Joseph Kanner et al.
Eylon Asido et al.
This study investigated dietary vitamin E (VE) as a targeted in vivo fortification strategy to proactively protect calf muscle against post-slaughter, salt-induced deterioration. Supranutritional VE supplementation is well known to elevate ...