Quality properties of fermented butter using extract solution from Korean traditional fermented pastes [0.03%]
韩国传统发酵酱提取物发酵黄油的品质属性研究
Yeon-Su Jeong,Hae In Yong,Sin-Young Park
Yeon-Su Jeong
This study evaluated the quality properties of fermented butter using 0.5% (v/v) extract solution from Korean traditional fermented soy pastes (KFSE; C: Cheonggukjang; D: Doenjang; and M: Meju). Samples were analyzed for pH, Commission Inte...
A review of ultrasonic pasteurization in milk and milk-based beverages using different ultrasound systems and thermal conditions: from mechanistic insights to regulatory challenges [0.03%]
用于牛奶和基于牛奶的饮料的不同超声波系统和热处理条件的超声巴氏消毒综述：从机制见解到监管挑战
Rina Yu,Sin-Young Park,Prabhathma Yasasvi Rathnayake et al.
Rina Yu et al.
Milk and milk-based beverages are highly susceptible to contamination by foodborne pathogens and spoilage bacteria, making effective pasteurization essential for ensuring microbial safety. Ultrasound has emerged as a promising alternative p...
Impact of millet-immobilized probiotic on oxidation and volatile profile of dry-fermented sausage [0.03%]
乳酸菌固定化对干发酵香肠氧化及挥发性化合物的影响
Marilia Silva Malvezzi Karwowski,Caroline Maria Andrade Cavalari,Bruno José Gonçalves Silva et al.
Marilia Silva Malvezzi Karwowski et al.
This study investigated the impact of incorporating millet-immobilized probiotics on the oxidation and volatile profile of dry-fermented sausage. Four formulations were tested: FC (free-cell Lp. plantarum), NI4% (free-cell + 4% millet), I2%...
Effects of supercooling, sub-freezing, and deep-freezing pre-cooling on color, pH, shear force, sensory quality, and myofibrillar protein properties of beef during expanded polystyrene-based distribution [0.03%]
超冷却、低于冰点和深度冷冻预冷对基于扩大聚苯乙烯配送过程中肉色、pH值、剪切力、感官质量和肌原纤维蛋白性质的影响
Yuqing Tang,Depeng Sun,Qian Li et al.
Yuqing Tang et al.
This study evaluated the effects of different pre-cooling phase states on beef quality during e-commerce distribution. Beef steaks were subjected to four treatments: 4 °C (CK), - 0.5 °C (supercooling), - 5 °C (sub-freezing), and - 18 °C...
Natural fish gelatin-ajwain edible coatings improve shelf life and quality of chicken nuggets [0.03%]
天然鱼胶襄子草可食用涂层能延长鸡块的保质期并改善其品质
Mujahid Siddiq,Muhammad Bilal,Ghulam Husnain et al.
Mujahid Siddiq et al.
This study evaluated the impact of edible coatings made from fish gelatin (FG) and ajwain extract (AE) on the quality, antioxidant activity, microbial safety, and shelf life of chicken nuggets. Antioxidant properties were assessed via DPPH...
The effects of castration on the quality of black Tibetan sheep meat and muscle metabolites [0.03%]
去势对藏黑羊肉品质和肌肉代谢物的影响
Xianli Xu,Lijuan Han,Qingming Yue et al.
Xianli Xu et al.
Castration is a vital technical practice in Tibetan sheep farming on the Qinghai-Tibet Plateau. It reduces fighting among rams, making it easier to manage the herd while they are grazing. However, the impact of castration on the quality of ...
Wild boar (Sus scrofa) meat quality research at the crossroads of genetics and nutrition: a global bibliometric mapping [0.03%]
基因和营养交叉点的野猪(Sus scrofa)肉质研究：全球文献计量映射
Le Pham Tan Quoc,Pham My Hao,Pham Thi Quyen et al.
Le Pham Tan Quoc et al.
This study provides a comprehensive bibliometric analysis of global research on wild boar (Sus scrofa) meat quality and related attributes, including carcass traits, fatty acid composition, and nutritional characteristics. A total of 423 ar...
Igor Tomasevic,Aristide Maggiolino,Weizheng Sun et al.
Igor Tomasevic et al.
This comprehensive literature review synthesizes findings from the latest empirical studies examining the effects of microwave thawing on meat quality and safety across multiple species (pork, beef, and poultry). Microwave thawing offers su...
Machine learning-based prediction and quality control of meat and meat products: applications for intelligent quality management in the meat industry [0.03%]
基于机器学习的肉及肉制品预测和质量控制：肉类行业智能质量管理的应用
Yea-Ji Kim,Hyuk Cheol Kwon,Ji Yoon Cha et al.
Yea-Ji Kim et al.
The quality of meat and meat products critically affects consumer acceptance, market value, and food safety. Traditional quality evaluation methods rely on labor-intensive, destructive, and time-consuming analytical techniques, limiting the...
Dietary milk polar lipids ameliorate hepatic lipid accumulation through coordinated regulation of Wnt-PPARγ signaling and remodeling of the gut microbiota [0.03%]
饮食牛奶极性脂质通过协调调节Wnt-PPARγ信号传导和重塑肠道微生物群来改善肝脏脂质积累
Hajin Kim,Dongjun Park,Yea-Ji Kwon et al.
Hajin Kim et al.
This study investigated the protective effects of milk polar lipids (MPL) against non-alcoholic fatty liver disease (NAFLD) and explored the underlying mechanisms using a high-fat high-sucrose (HFHS) diet-induced mouse model. MPL diet signi...