Md Jakir Hossain,Amm Nurul Alam,Eun-Yeong Lee et al.
Md Jakir Hossain et al.
Taste is one of the five senses that detect vital information about what we are eating. Comprehending taste is crucial for enhancing the flavor of foodstuffs and high-protein foods like meat. Umami has global recognition as the fifth elemen...
Application of Collagenolytic Proteases from Bacillus subtilis B13 and Bacillus siamensis S6 for Tenderizing Goat Meat during Wet Aging [0.03%]
枯草芽孢杆菌B13和肠杆菌S6源胶原蛋白酶在湿熟化过程中用于 goat meat tenderization的应用研究
Supaluk Sorapukdee,Wiwat Samritphol,Papungkorn Sangsawad et al.
Supaluk Sorapukdee et al.
This research aimed to assess the effect of collagenolytic proteases from Bacillus subtilis B13 and Bacillus siamensis S6 for tenderizing goat meat during wet aging. Collagenolytic proteases B13 and S6 were prepared at 5 U/mL of collagenoly...
Effects of Supercritical CO2 Treatment on Color, Lipid Oxidation, Heme Iron, Non-Heme Iron and Metmyoglobin Contents in Ground Pork [0.03%]
超critical二氧化碳处理对猪肉浆色泽、脂质氧化和铁含量的影响
Shirong Huang,Min Tang,Fenfen Chen et al.
Shirong Huang et al.
The color, lipid oxidation, heme iron (HI) and non-heme iron (NHI) contents, metmyoglobin content and Soret band of myoglobin of ground pork subjected to supercritical CO2 treatment under different conditions, or to heat treatment (40°C, 2...
Current Research, Industrialization Status, and Future Perspective of Cultured Meat [0.03%]
培养肉的当前研究、工业化进展及未来展望
Seung Hyeon Yun,Da Young Lee,Juhyun Lee et al.
Seung Hyeon Yun et al.
Expectations for the industrialization of cultured meat are growing due to the increasing support from various sectors, such as the food industry, animal welfare organizations, and consumers, particularly vegetarians, but the progress of in...
Abdul Samad,Amm Nurul Alam,Swati Kumari et al.
Abdul Samad et al.
Restructured meat (RM) products are gaining importance as an essential component of the meat industry due to consumers' interest in health benefits. RM products imply the binding or holding of meat, meat by-products, and vegetable proteins ...
The Need for Research on the Comparison of Sensory Characteristics between Cultured Meat Produced Using Scaffolds and Meat [0.03%]
关于利用支架培养的肉类与传统肉类感官特性的比较研究需求分析
Sol-Hee Lee,Jungseok Choi
Sol-Hee Lee
Cultured meat is one of the research areas currently in the spotlight in the agricultural and livestock industry, and refers to cells obtained from livestock that are proliferated and differentiated and processed into edible meat. These cel...
Characteristics of Purified Horse Oil by Supercritical Fluid Extraction with Different Deodorants Agents [0.03%]
不同脱臭剂对超临界流体脱臭马油特性的影响
Anneke,Hye-Jin Kim,Dongwook Kim et al.
Anneke et al.
This study investigated the impact of activated carbon, palm activated carbon, and zeolite on horse oil (HO) extracted from horse neck fat using supercritical fluid extraction with deodorant-untreated HO (CON) as a comparison. The yield and...
3D Printing of Materials and Printing Parameters with Animal Resources: A Review [0.03%]
以动物资源为材料的3D打印及其印刷参数的研究进展综述
Eun Young Jeon,Yuri Kim,Hyun-Jung Yun et al.
Eun Young Jeon et al.
3D printing technology enables the production of creative and personalized food products that meet consumer needs, such as an attractive visual appearance, fortification of specific nutrients, and modified textures. To popularize and divers...
The Color-Developing Methods for Cultivated Meat and Meat Analogues: A Mini-Review [0.03%]
培养肉和肉类类似物的着色方法：综述性文章
Ermie Mariano Jr,Da Young Lee,Seung Hyeon Yun et al.
Ermie Mariano Jr et al.
Novel meat-inspired products, such as cell-cultivated meat and meat analogues, embrace environmental sustainability, food safety and security, animal welfare, and human health, but consumers are still hesitant to accept these products. The ...
Impact of Humectants on Physicochemical and Functional Properties of Jerky: A Meta-Analysis [0.03%]
humectants对肉干理化和功能性质影响的 meta分析
Shine Htet Aung,Ki-Chang Nam
Shine Htet Aung
This study aimed to determine the effects of humectants on moisture content, water activity, tenderness, color, microbiological analysis, protein denaturation, and oxidation of jerky. A thorough search for papers published in scientific jou...