Functional reformulation of pork patties through the incorporation of linseed oil emulsion and ultrasound-treated mushroom by-products: Implications for nutritional quality and metabolomic profile [0.03%]
通过亚麻籽油乳化液和超声波处理的蘑菇副产物的功能重构改善猪肉饼的营养品质及其代谢组学特征
Pablo Ayuso,Rocío Peñalver,Jhazmin Quizhpe et al.
Pablo Ayuso et al.
This study evaluated the functional reformulation of pork patties through total replacement of pork fat with a linseed oil-based emulsion gel and incorporation of Pleurotus ostreatus by-products, either untreated or subjected to ultrasound-...
Effects of the hydration state of psyllium husk on the gel properties of pork meat batters under 50% phosphate reduction: Protein molecular interactions and lipid conformational alterations [0.03%]
燕麦壳的hydration状态对50%磷酸盐减量火腿肉糜凝胶特性的影响：蛋白质分子相互作用和脂质构象改变
Yu Wang,Hao Chen,Ning-Ning Liu et al.
Yu Wang et al.
The effects of two hydration states (dry powder versus prehydrated gel) of psyllium husk on the gelation properties of pork meat batters with a 50% reduction in sodium tripolyphosphate content were investigated. The results revealed that bo...
Metabolomics and transcriptomics profiling of the longissimus lumborum muscle reveals variations in the meat quality of rabbits at different ages [0.03%]
长腰肌的代谢组学和转录组学分析揭示了不同年龄兔子肉质的变化
Jing Zhang,Lei Wang,Zhendong Yang et al.
Jing Zhang et al.
To elucidate variations in meat quality of rabbits at different developmental stages, we investigated phenotypic traits, metabolites, and gene expression profiles in the longissimus lumborum (LL) muscle at three ages (M1, M3, and M5). Carca...
Development of a hands-free vision system for objective pork loin colour evaluation under commercial processing conditions [0.03%]
一种在商业加工条件下进行客观猪腰肉色泽评价的免手持视觉系统的开发
M Tufail,T Tawanda,N Yeo et al.
M Tufail et al.
Accurate pork colour grading is essential for quality classification and market specification but is commonly based on subjective visual assessment, which is prone to operator variability and inconsistency. This study developed and validate...
Very fast chilling regulates Ca2+ release by maintaining high ryanodine receptor 1 expression to promote meat tenderization at early postmortem [0.03%]
快速冷却通过维持高水平的ryanodine受体1表达来调节钙释放以促进肉尸早期宰后的嫩化
Zhiyuan Xiao,Yuqiang Bai,Yuqian Xu et al.
Zhiyuan Xiao et al.
This study aimed to better understand the relationship between Ca2+ release and ryanodine receptor 1 (RyR1) expression in porcine muscle under very fast chilling (VFC). Longissimus thoracis et lumborum muscles from fatty Laiwu black and lea...
Lactic-fermented tomato ingredient as a multifunctional strategy to improve microbial stability and sensory attributes in KCl-reduced‑sodium pork burgers [0.03%]
乳酸发酵番茄成分作为多功能策略改善减少钠氯化钾火腿堡的微生物稳定性和感官属性
Andressa Inês Schú,Géssica Hollweg,Bibiana Alves Dos Santos et al.
Andressa Inês Schú et al.
Sodium reduction in meat products poses significant technological, sensory, and microbiological challenges. This study evaluated the effectiveness of a lactic-fermented tomato ingredient (LFT) as a multifunctional strategy to mitigate the d...
Effects of defatted flaxseed meal combined with dietary fiber from seaweed on the technological and sensory quality attributes and oxidative stability of phosphate-free red sausages [0.03%]
脱脂亚麻籽粕与海藻膳食纤维复合物对免磷配方香肠品质和氧化稳定性的影响
Yutong Liu,Yutong Wang,Chao Wang et al.
Yutong Liu et al.
This study aimed to evaluate the effects of defatted flaxseed meal (DFM) combined with dietary fiber from seaweed (DFS) as an alternative to phosphates on the technological and sensory quality attributes and oxidative stability of phosphate...
Forest to fork strategy: Examining consumer preferences for wild boar meat [0.03%]
从森林到餐桌：调查消费者对野猪肉的偏爱
Xinran Shen,Gianluca Grilli,Paola Gatto et al.
Xinran Shen et al.
Wild boar population is expanding rapidly across Europe, bringing challenges to wildlife management, agriculture and disease control. Meanwhile, there is an increasing need for wild game meat as it can be a good source of protein, vitamins ...
Development of a HS-GC-IMS predictive method for estimating meat spoilage via VOCs profiling [0.03%]
基于挥发性有机物指纹图谱的HS-GC-IMS预测方法研究肉腐败问题
Andrés Martín-Gómez,Francisco Javier Ruiz-Castilla,Vicente Rodríguez-Estévez et al.
Andrés Martín-Gómez et al.
Fresh meat is highly susceptible to spoilage by microbial growth; thus, a method for its rapid hygiene quality assessment is needed to ensure food safety and minimize economic losses. This study reports, for the first time, a correlation be...
Meat oxidative stability in lambs given almond skin to partially replace maize [0.03%]
肉羊食用部分玉米被杏仁皮替代后的氧化稳定性
Antonino Bertino,Martino Musati,Giuseppe Luciano et al.
Antonino Bertino et al.
The effects of feeding lambs diets containing two levels of almond skin on meat oxidative stability were investigated. Male lambs (n = 30, 2 months old, body weight 12.7 ± 2.07 kg) Valle del Belice × Pinzirita were assigned to 3 dietary t...