Redox modulation by rosemary phenolics and ultrasound affects nitrite reactivity, pigment formation, and oxidative stability in cooked pork batters [0.03%]
百里酚和超声波对煮熟的猪肉凝胶中亚硝酸盐反应性、色素形成和氧化稳定性的影响
Marina da Silva,Bianca Campos Casarin,Jaqueline Graziela de Oliveira Zucheto et al.
Marina da Silva et al.
This study investigated how rosemary extract and ultrasound modulate curing-related redox reactions in cooked pork batters formulated with and without sodium nitrite, using sodium erythorbate as a conventional curing accelerator. Five formu...
Integrative transcriptomics and metabolomics analyses reveal changes in meat quality and muscle lipid metabolism in sheep supplemented with rumen-protected glucose [0.03%]
肉 QUALITY 研究：葡萄糖补充对羊肉品质和肌脂代谢的影响
Yanping Liang,Jianchuan Shi,Xindong Cheng et al.
Yanping Liang et al.
The effects of dietary rumen-protected glucose (RPG) supplementation on Dumengsa sheep growth performance, meat quality, and transcriptomic and metabolomic profiling are reported. Twelve sheep were randomly assigned to a control (basal diet...
Integrated transcriptomics and metabolomics reveal the molecular mechanisms of intramuscular fat deposition in Yanbian yellow cattle [0.03%]
整合转录组和代谢组揭示延边黄牛肌内脂肪沉积分子机制
Bin Sun,Haowen Wang,Jia Yu et al.
Bin Sun et al.
Intramuscular fat (IMF) is a key determinant of beef sensory quality. In this study, 60 24-month-old Yanbian yellow cattle (n = 30 per group), reared under standardized environmental and dietary conditions, were categorized into high-IMF (H...
A successful NaCl reduction strategy: Using spent hen meat hydrolysates to improve the sensory and in vitro digestion properties of sodium-reduced Cantonese sausage [0.03%]
一种成功的减钠策略：利用spent hen肉酶解物改善低钠腊肠的感官和体外消化属性
Ruixia Chen,Fidel Toldrá,Junyi Xiang et al.
Ruixia Chen et al.
Excessive NaCl intake is harmful to human health, although it is quite common in many foods such as sausages. Recently, spent hen meat hydrolysates (SHH) have been reported to have a salt-taste-enhancing activity; therefore, they could be a...
Nano-eggshell calcium enhances low-salt pork myosin emulsion gels via sustained Ca2+ release and particle filling [0.03%]
纳米蛋壳钙通过持续的Ca2+释放和颗粒填充增强低盐猪肉肌浆蛋白乳状液凝胶
Chongxian Zheng,Xiaonan Zhai,Zonglin Guo et al.
Chongxian Zheng et al.
To alleviate the loose network and low water-holding capacity (WHC) of low-salt myosin emulsion gels, myosin was utilized as the matrix to formulate emulsions, which were subsequently gelled via heat induction. Nano eggshell calcium (NEC, 0...
Effect of dietary resveratrol on slow oxidative muscle fiber expression and energy metabolism in beef muscle via AMPK/SIRT1/PGC-1α signaling pathway [0.03%]
茋通过AMPK/SIRT1/PGC-1α信号通路影响牛肉肌肉慢氧化肌纤维表达及能量代谢的效果
Jiqiang Li,Rongrong Liang,Yanwei Mao et al.
Jiqiang Li et al.
This study aimed to investigate whether dietary resveratrol in vivo promotes the transition of beef muscle fiber types from type IIx to I by regulating the adenosine monophosphate activated protein kinase (AMPK)/sirtuin1 (SIRT1)/peroxisome ...
Comparative effects of dietary resveratrol and pterostilbene on meat quality, muscle antioxidant capacity, and muscle fiber composition in finishing pigs [0.03%]
反式白藜芦醇和pterostilbene对生长育肥猪肉品质、肌内抗氧化能力和肌肉纤维组成的影响效果的比较研究
Tengteng Huang,Xiaoling Chen,Daiwen Chen et al.
Tengteng Huang et al.
Resveratrol is known to improve pork quality, and pterostilbene, a more bioavailable analog, may exert superior effects. This study aimed to compare the effects of dietary resveratrol and pterostilbene on pork quality and investigate their ...
Regulation of antioxidant properties and applications of Debaryomyces hansenii HRB1 and Rhodotorula mucilaginosa SH9 in fermented dry sausages: From NaCl pre-stress to performance enhancement [0.03%]
用于发酵香肠的汉逊德巴酵母和黏红 yeast 的抗氧化特性及其应用：从NaCL预应力到性能增强
Yumeng Sui,Xinran Guo,Biying Zhang et al.
Yumeng Sui et al.
This study investigated the antioxidant responses of Debaryomyces hansenii HRB1 and Rhodotorula mucilaginosa SH9 isolated from Harbin dry sausage under NaCl pre-stress (0%, 1%, 2%, and 4%). In vitro experiments showed that NaCl pre-stress s...
Consumer perspectives on reducing meat consumption: Why recommendations often fail to induce behaviour change? [0.03%]
消费者减少肉类消费观点：为什么建议往往无法改变行为？
Liisa Lähteenmäki
Liisa Lähteenmäki
In food systems, sustainability is regarded as a major challenge that need to be addressed in order to produce the desired outcomes related to environment, food security, and economic and social well-being of people. Consumers making change...
Adaptive weight estimation and segmentation of beef carcass tissues from computed tomography images [0.03%]
基于计算机断层扫描图像的牛肉胴体组织自适应权重估计及分割
Yichao Hao,Jingwen Guan,Jillian Elizabeth McCowen Burgess et al.
Yichao Hao et al.
Meat yield and quality are often measured through the weight and distribution of muscle and fat and determine the value of a carcass and hence play a crucial role in the meat industry. Traditional methods such as physical dissection and che...