A study on the inhibitory effect of flaxseed oil emulsion coatings on Tyrophagus putrescentiae and quality of dry-cured ham [0.03%]
亚麻籽油乳化涂膜对酪丝胶囊螨和干腌火腿质量的影响研究
Hanlin Wu,Xingzhong Zhang,Xi Wang et al.
Hanlin Wu et al.
Flaxseed oil (FO) emulsions were stabilized by chitosan/gelatin (CS/GE) complexes and applied as coatings to dry-cured ham. Emulsions with varying FO concentrations (20-40 wt% FO and 100 wt% FO) were prepared and applied to ham cubes cut fr...
Rice wine lees coating enhances proteolysis and umami development in Jinhua ham during ripening [0.03%]
米酒酒粕涂层通过增强蛋白质水解促进金华火腿成熟期间呈鲜味物质的生成
Miao Ding,Juanjuan Du,Ying Wang et al.
Miao Ding et al.
This study investigated the effects of rice wine lees coating on proteolysis, peptide formation, amino acid metabolism, and taste development in Jinhua ham during ripening. Three traditional lees types (Fujian red yeast rice lees (RL), Shen...
Incorporation of ternary biological preservatives into reduced-salt frankfurters for extended shelf life and enhanced storage quality [0.03%]
低盐香肠中三元生物保鲜剂的添加对其货架期和贮藏特性的影响研究
Jingming Zhang,Xin Li,Yutong Liu et al.
Jingming Zhang et al.
The significantly shortened shelf life of reduced-salt frankfurters necessitates the development of effective, non-chemical preservatives. This study aimed to optimise the ratio of nisin, ε-polylysine (ε-PL), and chitosan (CTS) and elucid...
Designing sensory evaluation experiments in meat science: practical considerations for researchers [0.03%]
肉品科学中的感官评价实验设计：研究人员的实际考虑因素
Paulo Cezar Bastianello Campagnol,Bibiana Alves Dos Santos
Paulo Cezar Bastianello Campagnol
Garrett T Weldy,Lydia M O&#x;Sullivan,Amanda D Blair
Garrett T Weldy
Interest in bison as a protein source has increased, underscoring the need to understand factors that influence meat quality and nutritional value. Over the past three decades, research has demonstrated that both pre- and post-harvest facto...
Effects of mitochondrial lipid molecules on release of ROS and beef muscle oxidation: a perspective on membrane system [0.03%]
线粒体脂类物质影响肉肌红蛋白氧化和ROS释放的机制研究展望
Xiaozheng Meng,Peng Xie,Bo Zou et al.
Xiaozheng Meng et al.
The release of postmortem mitochondrial reactive oxygen species (ROS) contributes to muscle oxidative deterioration. Six LuXi yellow male cattle (22 months, 450 kg) were selected and each Psoas major muscles were divided into two: (1) in a ...
Effects of electrical stimulation on metabolomic and lipidomic profiles of beef Longissimus thoracis muscle [0.03%]
电刺激对牛肉长腰肌代谢组和脂质组特征的影响
Daniel Silva Antonelo,Victória Rizzato Paschoal,Saulo da Luz E Silva et al.
Daniel Silva Antonelo et al.
This study evaluated the temporal changes in the metabolome and lipidome of muscle collected at various times postmortem from electrically stimulated (ES) and non-stimulated (NS) carcasses. Carcasses (n = 6 per treatment) from feedlot Nello...
Calcium and calpastatin delay proteolysis early during beef maturation [0.03%]
钙和钙蛋白酶抑制素延迟牛肉成熟早期的蛋白质降解
J S Bodmer,M Beline,C N Yen et al.
J S Bodmer et al.
This study extends our investigation of calpain-mediated proteolysis during early beef maturation using an in vitro proteolytic approach. Calpain-1 autolysis and calpastatin abundance were determined in the Longissimus thoracis et lumborum ...
Chitosan‑sodium alginate-thyme essential oil Pickering emulsions: Preservation efficacy and protection of myofibrillar protein structure in refrigerated pork [0.03%]
壳聚糖-海藻酸钠-百里香精油Pickering乳液在冷藏猪肉中的防腐功效及对肌原纤维蛋白结构的保护作用
Huiyun Zhang,Xinling Li,Fang Chen et al.
Huiyun Zhang et al.
This study investigated the preservative efficacy of chitosan‑sodium alginate-thyme essential oil (CS-SA-TEO) Pickering emulsions in preserving the quality of pork and maintaining the structural integrity of myofibrillar proteins (MPs) dur...
A large-scale visual survey of beef carcass lean and fat colors for digital beef quality management [0.03%]
用于数字化牛肉质量管理的大规模视觉调查显示牛胴体瘦肉和脂肪颜色的情况
Michiyo Motoyama,Karin Akada,Junji Kobayashi et al.
Michiyo Motoyama et al.
In response to the digital transformation, the perceived colors of lean and fat in beef carcasses were evaluated using standard methods designed for accurate color reproduction in sRGB space. Visual color evaluation was conducted at seven w...